Specialized programming for students with learning differences
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.
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
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