Information sessions for CUNY CareerPATH’s summer cohort of of the Culinary Arts & Hospitality and Food & Beverage programs (at Kingsborough Community College) and Emergency Medical Technician program (at Borough of Manhattan Community College) have just been posted. Check out our Information Session page for the dates/times.
To get more information about these programs, visit CUNY CareerPATH online: http://www.cuny.edu/academics/conted/PATH.html
The CUNY CareerPATH program at QCC was featured in this weeks edition of New York City Workforce Weekly. Read more about the success of CCP’s Medical Office Assistant program at QCC via the link below.
Yesterday we highlighted a piece from Tom Hilliard at the Center for Urban Future about the need for Mayor de Blasio to focus on supporting CUNY community colleges. The report detailed interventions that CUNY community colleges have created to help students get accepted, stay in and get jobs through early college experiences. CUNY CareerPATH was highlighted as a successful workforce training program, and one that should be enhanced with greater support and collaboration throughout the city:
“Not only does Career Path deserve to be scaled up, it also would benefit from deeper coordination with city workforce, education and youth development agencies, which the de Blasio administration could expedite.”
While this article focuses on the future of CUNY initiatives, CUNY CareerPATH’s programs are still active and offering support to New York City residents who want to receive training for a better job or a place in higher education. Read more about CUNY CareerPATH here. Information sessions are continually being offered for many of our programs. If you think this program is right for you, fill out this quick surveyand a CareerPATH representative will call you back to discuss eligibility and next steps.
CUNY CareerPATH Culinary Arts Program, in the kitchen
A recent New York Times article, A Change in the Kitchen, digs deep into the changing roles of women in professional kitchens. For decades, thanks to low-pay, long hours and general high turnover, the food industry has largely been one for transient workers—oftentimes with more qualified workers leaving both jobs and the larger industry after a relatively short period of time. In the last few decades, in part due to the acknowledgement of basic worker rights, there’s been a move towards supporting employee satisfaction, with kitchens offering benefits, sick time and the possibility for promotion. Add to this to growing prestige of the culinary world, due partially to evolving food fads, the opening of specialized restaurants, and the glitz and glam of the industry via reality cooking shows.
While these factors have changed the industry as a whole, one of the more pronounced developments has been the role of women in the kitchen.
If you’re interested in finding out more about CUNY CareerPATH programs, attend one of our information sessions. If you want to get started right away, fill out this quick surveyand a CareerPATH staff member will contact you with all the information you need to get your future moving.
**Most programs will be starting up information sessions in January 2014, so please check back then. If you would like to talk with a representative right away, fill out our survey (above) or call one of the programs and someone will get in contact with you soon.
The Direct Care Counseling at the Borough of Manhattan Community College (BMCC) is a full-time training program, offered Monday-Friday from 9 am – 5 pm. The DCC program prepares student to work in the mental health field dealing with individuals with Developmental Disabilities. Training includes Approved Medication Administration & Personal, Strategic Crisis Intervention and Prevention and CPR/First Aid. Upon Completion of DCC training, students earn/bank 3 college credits towards an AAS Degree in Human Services at BMCC
For more information and to register for an upcoming info session, please call: 212-346-8435.
To get a glimpse at an extreme example of efficient restaurant management, take a look at Willy Staley’s recent article in NY Times Magazine, “22 Hours in Balthazar.” Balthazar, one of Soho’s hottest spots for fine dining and ultimate star-gazing, churns out high quality meals for 1,500 diners a day, spending close to $90,000 a week on food. To keep patrons fed, the restaurant has become a factory—”raw materials enter through one side early each morning, moving through various stations, where 150 to 200 employees, each playing a narrowly defined role, produce finished, value-added and marked-up goods and serve them directly to end users.” Because of this extreme efficiency, the machine shines. Every role is just as important as the next, from the stewards who bring in and catalog deliveries at 6:00 each morning to head chef Shane McBride who makes important decisions about suppliers, recipes and menus. This New York location has such a well-run system, it recently flew a team of busboys to train staff at their new London location.
Does this spark your interest? If you’re curious to learn more about the New York restaurant industry, the Food and Beverage or Culinary Arts paths in CUNY CareerPATH at Kingsborough might be your first step towards a career in this fast-paced field. Eligibility restrictions apply, so we encourage you to speak with a representative about your options. We have information sessions scheduled through December, so get in touch with us today!