PROGRAMS AND JOB TRAINING
Depending on the applicant’s previous level of education, interests, and eligibility criteria ascribed from funding sources, training lasts from four to nine months. Classes meet Monday through Friday from 8:00 a.m. to 4:00 p.m., and evenings from 6:00 p.m. to 8:00 p.m when available. This intensive schedule prepares students for the world of work, as do school policies on tardiness and dress code.
Each vocational training program incorporates Basic Skills (math and English) and VESL instruction according to the needs of each student, and concludes with a job-readiness component, covering such topics as resume writing, interviewing, and job search strategies. The average cost per student for all the school’s training programs is
California statutes require that a student who successfully completes a course of study
This thirty-six-week program is available to both native speakers and those with advanced English as Second Language proficiency. The Medical Assisting Program prepares students with the skills needed to work as part of a healthcare team in doctors’ offices, hospitals, clinics, nursing homes and health maintenance organizations. Graduates of the program will be qualified for entry-level positions as medical assistants, clinical assistants, ward clerks, administrative assistants and medical office receptionists. Skills and knowledge developed include: the history of medicine; medical ethics; legalities; patients’ rights; knowledge of instruments; muscular, cardiovascular and respiratory systems; medication administration; nutrition; general office skills; and various office procedures including insurance billing.
The entire program consists of eight modules requiring a maximum total of 760 instructional hours, plus an externship with a qualified medical workplace and a final exam. To better prepare students for gainful employment in the dynamic and changing Health Care employment sector, MLVS groups students into programmatic tracts depending on students’ capabilities, interests and acuity. These tracks are Medical Assisting Administrative, Medical Assisting Clinical and Medical Assisting Billing and Coding. Students take classes in the following areas:
❖ Introduction to Medical Assisting
❖ Medical Terminology
❖ Medical Lab
❖ Medisoft (medical office management software)
❖ Business English
❖160-hour externship (job experience)
For more information, please contact:
Elsy Tadeo: 415-622-5244
Rosamunda Ayala: 415-622-5345
This intensive twenty-seven (27) week program is open to native speakers and to those with Limited English Proficiency. This program includes Culinary Terminology, Work-related English, Basic Math and Introduction to Computers. Students are prepared for entry-level positions as Lead Cook, Cook and Pantry for Restaurants/Cafeteria and Production Kitchens. The students are trained in all aspects of cooking only; Baking is not included. There are 750 hours of cooking instruction plus 60 hours of an Externship in a cooperating food related industry for a total of 810 hours. Students take classes in the following areas:
❖ Introduction: The Food Service Industry, Sanitation and Safety , Tools and Equipment
❖ Culinary Terminology/Work-related English, Basic Math, Introduction to Computers
❖ Basic Cooking Principles: The Recipe, Menu and Pre-Preparation
❖ Stocks, Sauces, and Soups
❖ Understanding and Cooking Meats, Poultry, Fish and Shellfish, and Vegetables
❖ Potatoes and Other Starches
❖ Salads and Salad Dressings, Sandwiches and Hors D’Oeuvres
❖ Breakfast Preparation
❖ Food Preparation, Garnish, Masterpiece Meal Presentation
For more information, please contact
Elsy Tadeo 415-622-5244
Karen Saldana 415-622-5411
PROFESSIONAL BAKING PROGRAM
This intensive eighteen (18) week program is open to native speakers and to those with Advanced English as Second Language ability. The Course curriculum includes Tarts and Pastries; comprehensive Cake Decorating; Chocolate Work; Candies and Confections; Mousses and Custards; Hot and Cold Soufflés; Sorbets, Ice Creams and other Frozen Desserts; an assortment of Breakfast Pastries, from Muffins to Croissants; and Bread work, from Brioche to Sourdough. Textbook for this program is “Professional Baking” by Wayne Gisslen, John Wiley & Sons, Inc. The program prepares students for an entry-level position as Baker or Baker/Pastry Chef in a Restaurant/Cafeteria or as an Assistant in a Bakeshop or Hotel.
Objectives – The successful graduate will:
v Receive a Certificate of Completion from the Professional Baking Program.
v Be eligible to sit for the national certification ServSafe exam.
v Demonstrate excellent interpersonal, communication, and customer service skills.
v Demonstrate leadership and team-player: able to direct and provide training to peers.
v Be organized and well versed in hospitality.
v Demonstrate front and back of the house competence with speed and accuracy.
v Multitask: high-end recipe preparations within time constraints.
v Possess excellent baking skills and techniques.
v Be proficient in kitchen sanitation and cleanliness.
There are 480 hours of instruction and 60 hours of an Externship for a total of 540 hours.
RESTAURANT MANAGEMENT PROGRAM
This thirty-three (33) week program is open to native speakers and to those with Advanced English as Second Language ability. This program will prepare the students for an entry-level position as an Assistant Restaurant/Cafeteria Manager or provide sufficient skills to perform as Owner/Operator in future endeavors in Food and Beverage or Hotels. The students are trained in all aspects of restaurant management, personnel, purchasing, and cash and financial management.
The successful graduate will:
● Receive a Certificate of Completion from the Restaurant Management Program.
● Be eligible to sit for the national certification ServSafe exam.
● Demonstrate excellent interpersonal, communication, and customer service skills.
● Demonstrate leadership and team-player: able to direct and provide training to peers.
● Be organized and well versed in hospitality.
● Demonstrate front and back of the house competence with speed and accuracy.
● Multitask: high-end recipe preparations within time constraints.
● Possess excellent skills to enter the management level in hospitality, including personnel, purchasing, and financial matters.
● Be proficient in kitchen sanitation and cleanliness.
There are 1,015 hours of cooking instruction plus 140 hours of an Internship and an Externship for a total of 1,155 hours.
CLERICAL OFFICE TECHNOLOGY
This eighteen-week program is geared towards advanced English as a Second Language (ESL), or native English speakers with keyboard knowledge and office experience, who need to brush-up on their clerical skills. Students are trained for typist, office clerk and administrative assistant positions. There is a maximum of 630 instructional hours in the following classes:
v Business Math I, II v Business English I, II, III
v Keyboarding/Typing v Filing
v 10-Key Calculator v Computer Skills
v Bookkeeping v Office Simulation
v Job Preparation v Interview Skills
For more information, please contact Elsy Tadeo at 415-622-5244
The MLVS faculty is comprised of a well-rounded group of individuals who bring a high level of competency and dedication to our programs. Faculty members strongly believe in the school’s policy of providing students with a quality education and hands-on experience to help them succeed in today’s job market.
(415) 622-5432 Ext. 2008
(415) 622-5432 Ext. 2007