The SCESC is accepting enrollment for our vocational programs within The Career Center at the SCESC, in Bridgewater. Available to special education students in grades 6–12+, these forward-thinking programs will prepare graduates for careers in and meet the demands of an increasingly competitive workplace.
Supermarket Careers: Students will be trained for entry-level supermarket and retail positions by working in a supermarket learning lab and store located onsite at the Career Center. Created by ShopRite in 1988, the program has received local, state, and national awards, including the Secretary of Education’s Award, which is the highest honor available for these outstanding programs. Culinary Arts: Students will be provided with hands-on instruction in a newly constructed culinary kitchen. The program is focused on a variety of aspects of the culinary field, including food safety and sanitation, nutrition, food preparation, cooking techniques, and equipment operation and maintenance.
Combined Building Trades: Students will gain “hands-on” experience learning wood framing, plumbing, electrical, masonry, drywall applications, and more, all of which are integrated into the same program. Students learning targets will include safe and effective use of various hand and power tools, following building plans (blue prints), and building an actual structure within our facility in a team approach.
Power Equipment Technology: Power Equipment Technology: Students will learn how to repair and maintain equipment powered by small engines, such as tractors, generators, and motorcycles. Students will develop skills in using hand tools, operating four stroke engines, and completing various vehicle repairs. Advanced students will learn to troubleshoot problems involving two-stroke theory, ignitions/fuel, and engine compression. Emphasis will be placed on safety orientation throughout the program.
Culinary: Within this program, students will be introduced to the food and restaurant industry. Students will learn about kitchen and food safety; measurement, equipment, and recipes; breakfasts; pizzas, salads, dressings, and sandwiches; sauces, soups, and dips; baking; and nutrition, and menu understanding.
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