In early April, SCTCC students and instructors visited two food-processing businesses to learn about how food is provided on a large-scale basis.
Students from the Culinary and Robotics & Industrial Controls programs got a close look at how food processing connects not only to their future careers but also to many others. Instructors Emily Racki (Culinary) and Brad Wanous (Robotics) joined the students for the tour of Morey’s Fish Processing followed by EnterpriseCP, along with VEX & STEAM Outreach Coordinator Katie Frank.
“The visits to ECP and Morey's Fish Processing were great reminders that the manufacturing sector is broad and diverse. The tours provided real-world examples I can share with students as they explore career pathways,” shared Frank.
Visiting the two Minnesota-based companies was an eye-opening opportunity. At Morey’s, learning how the company started clarified some of the processes, considering its location from the oceans. Ed Morey traded a load of corn for a load of fish with a salesman whose truck had broken down. From there, the business expanded.
EnterpriseCP, established in 2015, started as a co-packer of pasta and other grain-based meals. Now they own a flour mill and a pasta press and are ready for growth.
Students in both programs were able to experience how their skills are needed across several industry sectors. A Culinary graduate doesn’t necessarily always have a job in a restaurant. The experts at both companies need to consider the taste and standards of the food product as well as scalability. Robotics & Industrial Controls graduates might not thing of a food plant when pursuing careers, but the industry relies heavily on automation to get a product in the hands of consumers.
“Much of what we saw is incorporated into our classes, and the tour helped students see the wide variety of manufacturing environments and career opportunities available after graduates,” affirmed Wanous. “Nearly everything we observed directly ties back to what we teach in class on a daily basis.”