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Deli & Food Production

Specialized programming for students with learning differences

Do you have an interest in the restaurant and foodservice industry? Place your order and enroll in the Deli & Food Production program.

Questions? Call 440.891.7666

Special Admissions Program - Counselor Recommendation Only

This two-year program is designed to offer you experience in the actual operations of a deli and food production establishment.  While operating the new student-run Center Cafe at Polaris, you have an opportunity to demonstrate skills that include food preparation and presentation, cash handling procedures, customer relations and sanitation.  The state-of-the-art equipment and individualized approach to learning help you prepare for entry-level employment in the industry.  Small classes allow for maximum teacher-to-student contact.  Students in this program can earn the ServSafe certification.

Credits

High School Credit Junior Year
Deli & Food Production: 3.0, Technology: .5

High School Credit Senior Year
Deli & Food Productioin:  3.0

Certifications
ServSafe Food Handler

Program Resources
Sample Assignments
Junior Program Fee & Supply List
Senior Program Fee & Supply List
Course of Study/Syllabus

Skills

  • Basic cooking and baking skills
  • Catering business-related skills
  • Commercial food equipment operation
  • Cashier procedures
  • Customer relations
  • Sanitation and safety


Equipment

  • Knives
  • Beverage equipment
  • Oven
  • Grill
  • Deep fat fryer
  • Microwave oven
  • Scale
  • Mixer
  • Dishwasher
  • Slicer


Career Options

  • Assistant Cook
  • Dietary Aide
  • Short-Order Cook
  • Cashier
  • Baker's Assistant
  • Catering
  • Waiter/Waitress
  • Food Service worker
  • Busing Attendant


Future Opportunities with Further Education

  • Chef/Head Cook
  • Banquet Manager
  • Caterer
  • Baker

Teacher: Scott Popovic

Email:  spopovic@polaris.edu
Education:  Associates Degree from Johnson & Wales University, Charleston, S.C.
At Polaris Since:  2018
Industry Experience:  Chef Popovic is a graduate from the Polaris Culinary Arts program prior to attending Johnson & Wales University.  He has had many stints at several notable restaurants in Cleveland and Las Vegas.  Among his career highlights Scott was invited  to appear at the annual Grand Caymen Cookout as a guest chef, hosted by Chef Ripert from Le Bernadin of New York, Jose Andres from Jaleo of Washington,D.C., and Anthony Bourdain from Travel Channels's "No Reservations".  Scott works closely with chefs at events such as the South Beach Wine and Food Festival and the Food and Wine Classic in Aspen.  He has prepared menus at several James Beard House dinners and events, including the prestigious James Beard Awards in 2011.  Soon to be seen on Chef Ramsey's Hell's Kitchen on Fox 
Interests/Hobbies:  Sharing his kitchen at home with his wife Angela, a pastry chef

Deli & Food Production 2019-2020 Advisory Members

Mr. Tony Anselmo, Premier ProduceOne
Mr. Jonathan  Bennett, Hyde Park Restaurant Group
Mr. Shawn Cline, The Ritz-Carlton, Cleveland
Mr. Larry Denton, Red Cedar Coffee Company
Ms. Michelle Gaw, Cuyahoga Community College
Mr. Domenic Hrezik, Jr., TGB Pro Foods
Ms. Chiara Iannarelli, Aladdin's Eatery
Mr. Mario Izzo, Wagners of Westlake
Mr. Michael Kelly, Rizwitsch Sales, Ltd.
Ms. Miraluna Matar, Seasoned Breads (Aladdin's Eatery & Sister Concepts)
Ms. Allysun Selick, Aramark
Ms. Julie Szanto, Vitamix Corporation
 
7285 Old Oak Blvd., Middleburg Heights, OH 44130
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