The Ocean County Vocational Technical Schools recently held a graduation ceremony for the adult completers of the three new accelerated training programs launched in September 2013.
The event was held to recognize students that had successfully completed the following full-time adult education programs; New Home Construction, the Ocean County Center for Culinary Arts and Automotive Technology.
OCVTS recognized a trend in the increased enrollment of adult students interested in re-training and re-entering the workforce. The district focused on the development of innovative approaches to address the unique needs of adult learners. Accelerated training programs and flexibility in class hours provide more opportunities for students. Career training was made possible for many students through funding from federal financial aid and veterans benefits.
Note: OCVTS is now accepting applications for all three of these programs which will begin again in September. Go to www.ocvts.org or call 732.473.3100 x3159 for more information.
The New Home Construction Program is an accelerated approach to construction career training. This is a 10 month, full-time, hands-on construction training program designed to give post-secondary students with no previous experience intensive training in all areas of the carpentry trade.
Fifteen students graduated from this community-based program after completing the construction of a new, two-story house in the Mantyou Park section of Berkeley Township, through a partnership with OCVTS and Habitat for Humanity of Northern Ocean County. This new house is now the new home of a family selected by Habitat for Humanity.
Along with the hands-on training, the students received related classroom training at the OCVTS Waretown Center, which included: extensive safety training, use of hand and power tools, blueprint reading, layout, industry-related mathematics, skills in framing, roofing, sheathing, siding, door and window installation, staircases, drywall installation, insulation, trim work, and ceilings and floors. The students also received the 10-hour OSHA Hazard Recognition Training Program, as well as CPR AED First Aid training.
The Ocean County Center for Culinary Arts Program is a one-year, full-time Culinary Arts program, at the Atlantis Golf Course, Little Egg Harbor, which offers adult students the opportunity to pursue their career goals in the culinary profession.
Students receive real-world experience in restaurant operations and culinary production techniques through the daily operation of the full-service restaurant, Cuisine on the Green, and the banquet facility located on the premises, both of which are open to the public. Curriculum includes classroom instruction, culinary skills training and working internships.
Ocean County Vocational Technical School’s Adult Culinary Arts Program had been located in Building 33 on the Joint Base McGuire-Dix-Lakehurst since 1999. As the popularity of the program grew, it became necessary to move to a larger and better equipped training center.
The Ocean County Department of Parks and Recreation presented the opportunity for OCVTS to assume the management of the restaurant facilities at the county-owned Atlantis Golf Club in Little Egg Harbor. Major renovations to the long-vacant facility were needed and through the cooperative efforts of the Parks Department, OCVTS and the support of the Ocean County Board of Chosen Freeholders, the entire facility was reinvented to create the ultimate educational environment as well as a premiere eatery for the surrounding communities.
OCVTS opened the exciting new Ocean County Center for Culinary Arts, Cuisine on the Green at Atlantis in September 2103. The full service restaurant, bar & pub, and banquet facilities provide intensive, comprehensive training in the food service industry.
The teaching philosophy at Cuisine on the Green involved a curriculum and training program incorporating a foundation of ecology, wellness, and responsibility. The use of locally-sourced foods, responsible-catch seafood and attention to dietary diversity as well as energy conservation, materials usage, elimination of non-recyclables and overall reduction of the environmental footprint in the culinary industry are essential elements of the program.
Twelve students graduated this year, after completing their training in the following areas: Introduction to Culinary Arts, Applied Culinary Skills, The Science of Food, ServSafe Food Protection Manager Certification, American Regional Cuisine, International Cuisine, Restaurant and Dining Room Operations, Dessert Preparations, Restaurant Management, Food and Beverage Service.
OCVTS also has articulation agreements with several area colleges that will allow some of our graduates to earn advanced college credit from these institutions upon successful completion of this program.
The Twilight Automotive Technology Program graduated 14 students who completed this 10-month fast-track, where they were introduced to major concepts and theories of automotive maintenance, service and repairs on modern automobiles. Students were instructed on shop safety and proper usage of tools and equipment, engine repair, engine performance, electrical/electronic systems, brakes, and steering and suspension.
The Twilight Automotive Technology Program shifted classroom time from traditional daytime hours to 2PM-7PM, allowing students more flexibility in their daily schedule. The full-time schedule also provides for more in-depth hands-on training and completion of the curriculum in ten months. This new program reflects more efficient use of workshop space and an added benefit of creating more seats in the day time programs for high school students.
These 14 graduates are prepared for entry-level employment in the automotive field and will have acquired the knowledge necessary to take ASE certification tests.
OCVTS also has articulation agreements with several area colleges that will allow some of our graduates to take challenge tests to earn advanced college credit from these institutions upon successful completion of this program.