Editor’s note: this column was written by Carolynne Gamble, NVC Napa-Sonoma SBDC Advisor.
Want your teen to have some summer fun, but also be productive and explore a career?
Napa Valley College offers academic summer camps to help high school students learn about careers in business, health occupations or the culinary arts.
Camps are offered as a preview to college and students earn college credit. Tuition and books are free for high school students graduating after fall 2017. They are engaging and educational to keep your teen thinking and learning this summer.
Business 141 boot camp—Evaluating new business opportunities
June 19 to June 29—Hybrid 9 a.m. to 3 p.m.; 3 units/two weeks and held at American Canyon High School.
Students will research how technology and social changes impact an idea. They will discover the viability of an idea in relation to personal strengths, skills and financial goals.
Business 143 boot camp—The entrepreneurial business plan
July 10 to July 20; 3 units/two weeks from 9 a.m. to 3 p.m. and held at American Canyon High School.
In two fast weeks students will write a marketing plan, a management plan, a customer service plan and a financial plan.
Explore the healthcare industry—Health occupations exploration boot camps
Employment of healthcare occupations is projected to grow 19 percent from 2014 to 2024, much faster than the average for all occupations, reports the U.S. Bureau of Labor Statistics.
HEOC 97—3 Units, June 12 to June 22 from 9 a.m. to 3:30 p.m. at NVC.
Separate section: HEOC 97—3 Units, two weeks, July 10 to July 20 from 9 a.m. to 3:30 p.m. at NVC.
Students may choose either of the two sessions for an intensive two-week course, with field trips and training in health labs.
There will be presentations from health occupation professionals: licensed vocational nursing, nursing – ADN, emergency medical technician, paramedic, respiratory therapy, psychiatric technician, and nutrition, health and fitness.
Explore culinary career pathways
Employment of food and beverage serving and related workers is projected to grow 10 percent from 2014 to 2024 reports the U.S. Bureau of Labor Statistics.
Culinary sanitation and safety boot camp
CUL 100, 2 units, six days June 19 through June 27 from 9 a.m. to 3 p.m. at NVC.
This camp provides the basic principles of food safety as they apply to food service operations. It includes sanitation regulations, personal hygiene, HACCP protocol, microbiology, preventing foodborne illnesses, developing a cleaning and sanitizing program, and basic concepts of workplace safety.
Boot camp for culinary production and operations for hospitality professionals
CUL 110, 3 units, 3 weeks, July 10 to July 27 from 9 a.m. to 3 p.m. at NVC.
Learn culinary principles, techniques and operations. Students are introduced to handling ingredients, recipe costing, commercial recipe development, cooking fundamentals and professional standards of commercial kitchen operations.
For more information and to register, contact Valerie Bible at email@example.com