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Tips to Parents

Parents of young people who have indicated an interest in a program at Collinsville Area Vocational Center should keep the following items in mind: 1. They will register for the program selection during their sophomore year at their home school registration period. Your son/daughter will need to discuss with their high school counselor how their program selection will relate to their career goals. Feel free to visit the Collinsville Area Vocational Center where the program(s) of interest your son/daughter are being offered. Please feel free to contact the Vocational Center so you may have personal contact with the instructor to determine the course content employment outlook, projected earnings and the desirability of advanced training at a college or technical school.


The Collinsville Area Vocational Center is a two year, public vocational training center for Junior and Senior high school students. For more than 30 years, our graduates have successfully entered the working world serving the needs of area employers. Students are drawn from nine area high schools and attend 2 1/2 hour classes taught by instructors who have many hours of actual work experience in the field. Each program area is designed to emphasize proper work habits, employability skills, and career opportunities, as well as give students a work environment related to their chosen fields. Many of our programs have dual credit and/or articulation agreements with the community colleges, where many of our graduates continue their education.




Food Services

Programs Offered at Collinsville Area Vocational Center

Auto Body Automotive Maintenance Technology Cisco Network Engineering Technology Clinical and Emergency Health Occupations Computer Drafting and Design (CAD) Criminal Justice Early Childhood Education Electronics Food Services/ Hospitality Management Precision Machining Technology PLTW Engineering (IED, POE & CEA, EDD) Web and Graphic Design Welding Technology

All students are eligible to enroll in any course regardless of race, color, national origin, gender, religion or disability

CAVC 2201 South Morrison Ave. Collinsville, IL 62234 (618) 346-6320

Employable Skills
Understand food and beverage cost control Safety Principals and Practices Sanitation Standards Management Skills (2nd year) Operation of Actual Restaurant Experience in Restaurant Duties Estimation of Food Costs and Profit are Practiced Training in Full Service Restaurant Areas Operation of Commercial Kitchen Equipment Learn Inventory Skills Plan various types of menus

Career Opportunities and Job Titles

Entry-level after high school graduation and Collinsville Area Vocational Center training: Restaurant host/Hostess Full Service Restaurant Waiter/Waitress Bus Person Cooks Helper, Bakers Helper, Salad Prep Grill Person Entry-level after Junior College Program leading to an Associate Degree or Certificate Program Restaurant manager Banquet Chef Chef Steward Food Purchaser/Buyer Quick Service Chain Manager Pastry Chef Food Distribution Representative Entry-level after Baccalaureate Degree: Enrollment Enrollment takes place during students registration period at their home school. Enrollment is open to juniors and seniors. Program Duration: One year with second year optional Credits: 3 units per year Attendance Students taking a course at the Vocational Center divide their day between their home school and the Vocational Center. Transportation Each participating high school will provide transportation for their students Tuition Tuition will be paid by the home school district for each student.

What to expect.hands-on labs, exploration of various food styles, and practical application in a school based restaurant

Restaurant Manager Food Services instructor

Food Services @ Collinsville AVC

This course is designed to provide students interested in a career in food service with the information and practical experiences needed for the development of food service job-related competencies. The students receive laboratory experiences using commercial food service equipment, planning meals, and serving food. Safety and sanitation are emphasized. Training experiences involve equipment and facilities which simulate all types of food service work the actual operation of a restaurant in areas of cook, wait person, cashier, and quantity food preparation. Information regarding career opportunities in the food service industry is included. Second year students undertake the management responsibilities of kitchen supervisor, menu planner, buyer, and head chef.