A growing culinary arts program at Lincoln-King High School is giving students a taste of the professional world through a new partnership with Westwood Nursing Center. Advanced culinary students are stepping outside the classroom and into a working healthcare kitchen, where they are developing professional skills, exploring career opportunities and learning that preparing a meal can also be an act of compassion.
The internship is the latest step in the growth of Lincoln-King’s CHAMP Institute (Culinary, Hospitality and Management Professionals), which provides students with a pathway from career exploration and hands-on training to professional internships, postsecondary education and employment.
Under the leadership of Chef Michael Newton, the program is designed to give students progressively more challenging experiences throughout high school. Through the Eagle’s Nest Enterprise Lab, students develop their culinary skills, learn to operate in a professional kitchen and gain experience preparing food for real customers. The new partnership with Westwood takes that training to another level, introducing students to the specialized field of healthcare food service.
Learning Beyond the Classroom
The semester-long internship provides approximately 12 to 14 advanced culinary students in 11th and 12th grades with the opportunity to work alongside Westwood’s culinary and dietary professionals Monday through Thursday.
Unlike a traditional restaurant kitchen, healthcare food service requires an understanding of residents’ individual nutritional needs, food allergies, dietary restrictions and specialized food textures. Students are learning to prepare meals that meet these requirements while following strict food safety and sanitation standards.
For Chef Newton, the partnership represents an important expansion of the opportunities available to his students.
Learning Beyond the Classroom
The semester-long internship provides approximately 12 to 14 advanced culinary students in 11th and 12th grades with the opportunity to work alongside Westwood’s culinary and dietary professionals Monday through Thursday.
Unlike a traditional restaurant kitchen, healthcare food service requires an understanding of residents’ individual nutritional needs, food allergies, dietary restrictions and specialized food textures. Students are learning to prepare meals that meet these requirements while following strict food safety and sanitation standards.
For Chef Newton, the partnership represents an important expansion of the opportunities available to his students.
Senior Eric Garcia is already putting his classroom knowledge to work. “We’re learning how to make sure the food is safe for people,” he said. His favorite part of the culinary program has been discovering different dishes and learning about food and kitchen safety. And his favorite dish to prepare? Chicken Alfredo.
Fellow senior London Sanders appreciates the opportunity to apply what she’s learned in a setting outside of school.
“I’m happy that we can work and learn about different people, allergies and diet,” she said, adding that she enjoys gaining experience beyond the classroom.
A Partnership That Benefits Generations
The partnership began taking shape about a year ago when Chef Newton approached Westwood Nursing Center about creating an internship that would expose students to a different side of the culinary profession.
Tracy Jones, Westwood’s activities director and one of the internship’s facilitators, immediately recognized the potential for both the students and the residents.
“This portion of culinary arts teaches them about specific diets and textures,” Jones explained. But the benefits extend well beyond technical training.
For Westwood’s residents, the partnership creates opportunities to interact with young people, build relationships and enjoy meals prepared by a new generation of culinary students. For the interns, those interactions help develop the compassion, communication and interpersonal skills that are essential in a healthcare environment.
“Outside of the cooking portion, it is bridging that gap between our younger generation and our older population,” Jones said.
The internship also includes a structured dietary curriculum taught by Westwood’s nutrition professionals. Students will learn about specialized diets, food safety and healthcare nutrition, with plans to recognize their accomplishments upon completing the curriculum and passing an assessment. The recognition will acknowledge the specialized knowledge and practical experience students have gained.
Jones hopes the partnership will become a permanent part of Westwood’s programming, providing ongoing opportunities for students and residents to learn from one another.
Building Skills, Character and Career Pathways
The Westwood internship is an important part of the CHAMP Institute’s expanding approach to career and technical education. Students begin by exploring culinary and hospitality careers, advance through hands-on training in the Eagle’s Nest Enterprise Lab and internal food production experiences, and ultimately have the opportunity to participate in professional internships like the one at Westwood.
These experiences also connect to Cornerstone’s STEP-ONE Launch program, which helps students transition from high school to college, additional training and employment.
Building Skills, Character and Career Pathways
The Westwood internship is an important part of the CHAMP Institute’s expanding approach to career and technical education. Students begin by exploring culinary and hospitality careers, advance through hands-on training in the Eagle’s Nest Enterprise Lab and internal food production experiences, and ultimately have the opportunity to participate in professional internships like the one at Westwood.
These experiences also connect to Cornerstone’s STEP-ONE Launch program, which helps students transition from high school to college, additional training and employment.
At Westwood, students are discovering career opportunities they may never have considered, including healthcare culinary operations, dietary management and nutrition support. Just as importantly, they are developing the workplace habits employers value: punctuality, accountability, teamwork, problem-solving and professional communication.
The experience also reflects Cornerstone’s mission of preparing students to live a Complete Life — one of purpose, service to others and personal excellence.
As Lincoln-King’s culinary arts program continues to grow, partnerships like Westwood demonstrate what is possible when classroom learning is connected to meaningful work in the community. Students are gaining more than culinary skills. They are discovering how their talents can serve others while building a foundation for their own futures.