Opportunity Programs
Prevocational Training for Adults with Developmental Disabilities
CCM’s Opportunity Programs, designed for adult students with intellectual or developmental disabilities, introduce skills needed to be successful in a work environment and lead to a Certificate of Completion. The programs are intended for students who have both the capacity and the desire to become members of the workforce. These courses are not enrichment courses and are not meant to teach independent living skills; they are prevocational training programs.
The programs include resume preparation and workforce readiness skills, as well as skills specific to the employment area. Students may be eligible for funding from their service providers. Talk with your school transition coordinator, DDD Support Coordinator or DVRS counselor for more information.
For enrollment information, please contact Sarah Robey at srobey@ccm.edu or at 973-328-5189.
For more information about the program and the classes, visit https://www.ccm.edu/workforce/opportunity-programs/
Class size is limited to 8 students per session.
| Course Code | Course Title | CEUs |
|---|---|---|
| FDS-129E | Culinary Opportunity Program (COP) | 7.2 |
| FDS-130E | Culinary Opportunity Program II (COP II) Baking and Pastries | 5 |
| HRT-137E | Horticultural Opportunity Program (HOP) | 6.3 |
| CAR-200E | Construction Site Aide | 2.8 |
Culinary Opportunity Program (COP)
Students focus on fundamental culinary skills and earn the Serv-Safe Food Handler Certification. They will acquire pre-apprentice skills that prepare them for an entry-level position in food production, restaurants, kitchens, in supermarkets and /or deli. They might also be prepared for work in culinary kitchens found in hospitals and hotel settings. Students will gain experience in measuring, following recipes, knife cuts, preparing dishes, equipment cleaning and maintenance, sanitation and safety measures, basic nutrition and so much more.
Culinary Opportunity Program II (COP II) - BAKING AND PASTRIES
PREREQUISITE: Serv-Safe Food Handler Certification. Completion of CCM’s Culinary Opportunity Program, or documentation of completion of a prior culinary fundamentals class.
In this continuation course, students will review professional standards and the tools and equipment for the bakeshop. They will learn how to prepare a variety of baked goods and to create a pleasing plated presentation. Students will make quick breads, cookies, yeast breads, pies, pastries, cakes and frostings.
Horticultural Opportunity Program (HOP)
This course teaches hands-on horticultural practices ranging from greenhouse production, to growing vegetables and herbs, to floriculture. Students will learn about the safe use of tools, soil preparation and seeding, transplanting techniques, caring for plants and more.
Construction Site Aide
This course teaches vocational skills in construction to prepare for careers at sites, home improvement organizations and local warehouses. Topics include the safe use of tools, moving and securing materials and proper use of equipment. Students will have the opportunity to earn the OSHA 10 Certification.
Culinary Opportunity Program (COP)
Students focus on fundamental culinary skills and earn the Serv-Safe Food Handler Certification. They will acquire pre-apprentice skills that prepare them for an entry-level position in food production, restaurants, kitchens, in supermarkets and /or deli. They might also be prepared for work in culinary kitchens found in hospitals and hotel settings. Students will gain experience in measuring, following recipes, knife cuts, preparing dishes, equipment cleaning and maintenance, sanitation and safety measures, basic nutrition and so much more. Class size is limited to eight students. FDS-129E.
Culinary Opportunity Program II (COP II) Baking and Pastries
PREREQUISITE: Serv-Safe Food Handler Certification. Completion of CCM’s Culinary Opportunity Program, or documentation of completion of a prior culinary fundamentals class. In this continuation course, students will review professional standards and the tools and equipment for the bakeshop. They will learn how to prepare a variety of baked goods and to create a pleasing plated presentation. Students will make quick breads, cookies, yeast breads, pies, pastries, cakes and frostings. FDS-130E.
Horticultural Opportunity Program (HOP)
The Horticulture Opportunity Program teaches hands-on horticultural practices ranging from greenhouse production, to growing vegetables and herbs, to floriculture. Students will learn about the safe use of tools, soil preparation and seeding, transplanting techniques, caring for plants, and more. HRT-137E.
Construction Site Aide
This course teaches vocational skills in construction to prepare for careers at sites, home improvement organizations and local warehouses. Topics include the safe use of tools, moving and securing materials, and proper use of equipment. Students will have the opportunity to earn the OSHA 10 Certification. CAR-200E.