NRTC and Nevada Country Club create educational partnership

During the recent meeting of the Nevada R-5 School Board, the Nevada Regional Technical Center Culinary Arts program sought approval for a partnership with the Nevada Country Club. This partnership will provide enhanced opportunities for "live work" and other work-based learning for students while simultaneously helping to meet some of the current needs of the Country Club.

"What we have is the possibility of a partnership that will hopefully be beneficial for both parties," stated NRTC Director Eric Schneider. "The specific benefits for our students include authentic work in a real restaurant. It just can't be duplicated out at the Bowman Building. We do our best — we even experimented with the idea of trying to run a food truck. It was going to get very expensive, very quickly. The idea of taking our kids out into the community was the idea that led us to this possible partnership."

Students would have the opportunity to do food prep, menu design, and conceptualize new dishes as they learn new skills within their program. "The Country Club could use some help with recipe standardization," added Schneider. "They've been operating without a set cookbook, instead working based on some traditional recipes. We’ll have the opportunity to help them design some new menus, provide them additional assistance with food prep and during lunch services.”

One of the immediate challenges that was addressed with this partnership was transportation. Chef Lunkenheimer (the culinary arts director) is licensed to drive a bus and will drive the students to the Country Club two days a week by school bus. The second big challenge involved with the partnership is the presence of alcohol on the Country Club property. “That is handled in our memo of understanding and has been worked out between Chef Lunkenheimer and Brittaney Bailey at the Country Club,” noted Schneider. “I’m very confident that the safeguards are in place to keep our students well away from any alcohol.”

In the Memorandum of Understanding for Offsite Educational Experiences with Nevada Country Club, it is stated that alcohol will not be present in the kitchen at all or in any of the food prep areas. Alcohol will only be present in the bar and the first floor walk-in. The bar is roped off and students will not be permitted in the bar area. Signage will be added to the first floor walk-in clearly stating that nobody under 21 is allowed to enter that area. “Any student that violates those rules is simply going to be removed,” added Schneider. “We will have a zero tolerance policy.”

After Schneider’s presentation, a motion to approve the partnership with the Nevada Country Club and approve the Memorandum of Understanding as presented was seconded and board approved, 6-0.