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28 "The students make delicacies such as bacon from scratch and chicken pear sausage," says Weeden. They also create beautiful centerpieces from fruits and vegetables. MEAT FABRICATION & CHARCUTERIE This course teaches students how to prepare beef, veal, lamb, and pork and seafood. "We break it all down from beginning to end, nose to tail" says Wright. "We teach proper cutting techniques, as well as curing and smoking." INTERNATIONAL CUISINE One of Weeden's favorites, International Cuisine introduces students to meats, fruits and vegetables that many have never heard of, much less eaten. A different region is covered each week, examining cultural ingredients and cooking styles used throughout the globe. These are just some of the many courses offered; others include menu design, dining room organization, pastries and desserts, cake decorating, table service, nutrition and inventory procedure. Students take English and math classes and receive instruction on interview skills and resume writing, giving them a well- rounded education and preparation for their careers. In addition to their classes, each student is required to have 240 hours of field experience in a food service industry. "There are so many options available that fit the field-work requirement," says Weeden. "Students can work for caterers and test kitchens, or as line cooks; what they choose depends on their goals. Many choose two or three different jobs in order to gain a variety of experience. We have had students who have worked on cruise ships and at Disney World." Student Mike Riordan currently works at White's Bakery in Hingham. "It's my dream to have my own bakery someday," he says. "I'm more confident now, not just with desserts, but with savory foods as well." Mike's favorite classes are Advanced Pastries and the Art of Bread, and he credits Massasoit's program with and education, and a master's degree in management leadership. He began working in the food industry at age fourteen in establishments in both Massachusetts and Maine. In addition to decades of experience in restaurants and hotels, he also owned a catering business for eleven years in Newport, Rhode Island. "I love interacting with the students and everything that Massasoit's program brings to them." Professor Wright started cooking as a child and began working at a pizza shop at age thirteen. Over the years, she also worked with butchers, dessert caterers, pastry suppliers and Sysco global foodservice. She started her own wholesale shop in 1998 and also owned Elizabeth's Bagels in Franklin. Wright has her bachelor's degree in hotel, restaurant & service/culinary management and her master's degree in management leadership. "We watch each other teach," says Wright of her fellow professors. "We are lifelong learners who feel privileged to be in such a distinguished and talented environment. Our colleagues include television show advisors, professional writers, executive chefs and wine sommeliers." The incredible diversity of the courses offered ensures that Massasoit's graduates are prepared for any aspect of the food service industry. Students choose from a broad range of classes, including: CLASSICAL CUISINE In this course, students learn about classical foods and recipes found throughout France and other renowned culinary regions. "We modernize the classic dishes, building flavors and texture," says Wright. For their final exam, students receive a "mystery basket" of five surprise components with which they must create a dish that is pleasing in taste, texture and appearance. GARDE MANGER In garde manger, students learn to create visually appealing cold garnishes, pâtés, salads, hors d'oeuvres and cured meats. plating chop Photo credit: Jim Lynch, Massasoit Community College