Roxana Bojorge uses a "bird's beak" paring knife to trim beets in a spacious, stainless steel kitchen at West Hills College Lemoore.

Standing next to her are two students wearing white aprons, chopping the leaves off beets. They set aside the purplish-red leaves which will be cleaned and put in a salad.

Behind Bojorge and her fellow classmates, large metal shelves are stacked with stainless steel mixing bowls, rolling pins and other cooking gear.

It's not the typical classroom setting, but for the students of West Hill's culinary arts program, it's just right.

Through the program, students can obtain one of five certificates: baker, deli & baker, bartender, chef apprentice and dining room staff.

"We like to use everything out of our ingredients," said Bojorge, who is taking courses to obtain a chef apprentice certificate.

Tina Simas, community liaison for the culinary arts program, said the majority of the students in the culinary arts program are pursuing a 34-unit chef apprentice certificate.

"Some want to own their own B and B (bed and breakfast) or study abroad - or own their own catering business," Simas said. "Or some just strive to be a chef at a fancy resort. It just depends on what they want to do."

The demand for their culinary arts students is high, according to Simas, who helps place the students in jobs and conducts outreach with local businesses.

She said they have students who haven't finished the program already working in local fine dining restaurants, including Harris Ranch, Vida's Italian Steakhouse and Jasper's Saloon. One student is working as a pastry chef at Maccagno's Bakery.

"There's a great demand for culinary people out there," said Larry Haxton, adjunct instructor for the culinary arts program.

Haxton, who has worked in the food industry for 40 years, said culinary personnel are needed everywhere, from assisted living facilities to hotels, casinos, small restaurants, hospitals and corporate kitchens.

Chef Christian Raia, who has over 20 years experience in the culinary arts, teaches the majority of the food courses offered in the West Hills program.

Students receive 20 to 30 minutes of lecture in a small classroom area to the right of the culinary arts kitchen. After the lecture, they spend an hour and a half in the kitchen, practicing what they just learned.

Chef apprentice students also hone their food preparation skills by preparing a lunch twice a week during the fall and spring semesters. The lunch, served in the culinary lab which includes the kitchen and the classroom, is open for faculty, staff, students and community members to purchase, Simas said.

"It's very well received," Simas said. "There's all kinds of feedback - it's all positive."

Between 30 and 65 customers come to eat lunch at the culinary lab which also serves as the student-run restaurant, named Brasserie 841.

The culinary arts students also cater events and meetings on and off campus.

Simas said the prices are $6 for a main entree, side salad, cup of fruit and a dessert and $3.50 for a sandwich and side salad.

Raia said by the time students complete the chef apprenticeship program they will be ready to pursue jobs in fine dining restaurants, institutionalized cooking (prisons and schools), hotel resorts or start a catering business.

West Hills College Lemoore student Robert Foster, 26, is working toward his certificate in chef apprentice.

Foster said he might try getting a job as a cook in a prison.

"I would like to work in a place where I can work and learn at the same time," Foster said.

Bojorge, who is in the second semester in the culinary arts program, is currently receiving on-the-job training working at the Kings Community Action Organization's summer food program as a food service worker.

She said she prepares 1,000 or more lunches each day at KCAO.

"It disciplines me to be fast-paced, to prepare large amounts of food in a short amount of time," Bojorge said. "You have to learn to work fast."

The reporter can be reached at 582-0471, ext. 3052

(July 1, 2007)