The Garde Manger and Pastry class were the early birds on Graduation day, arriving for the training day at 5:00 a.m., to get a step ahead of the next incoming classes. All culinary students, basic and advanced, “took the cake” with their efforts preparing for the 2:00p.m. graduation buffet. The result was an incredible display of food and artistic center pieces. Elizabeth Destreza, Regional Job Corps Program Manager, and Ms. Jennifer Cha, Center Director,  along with all the other guests very much appreciated the creativity of the students. The Food & Beverage students raised the bar in Hospitality Service by setting up the food in creative ways and providing excellent service.The Garde Manger and Pastry class were the early birds on Graduation day, arriving for the training day at 5:00 a.m., to get a step ahead of the next incoming classes. All culinary students, basic and advanced, “took the cake” with their efforts preparing for the 2:00p.m. graduation buffet. The result was an incredible display of food and artistic center pieces. Elizabeth Destreza, Regional Job Corps Program Manager, and Ms. Jennifer Cha, Center Director,  along with all the other guests very much appreciated the creativity of the students. The Food & Beverage students raised the bar in Hospitality Service by setting up the food in creative ways and providing excellent service.