36 | May/June 2019
G I V I N G
Internship program feeds many needs
BY EARL VAUGHAN JR. | PHOTOGRAPHY BY MATTHEW WONDERLY
S
ome matches are made in heaven.
at's definitely at the root of a pairing
between culinary arts students at Fayetteville
Technical Community College and the food
service staff at Operation Inasmuch.
e longstanding Fayetteville program that started
at Snyder Memorial Baptist Church is now providing
hands-on training for culinary students at Fayetteville
Tech while at the same time getting the benefit of talented
and motivated students to help with the preparation of
nutritious food for some of Fayetteville's neediest residents.
Carl Miller has been chair of the culinary arts program
at Fayetteville Tech for just over a year and a half. He heard
about the need for help with food preparation at Operation
Inasmuch and thought it would be an opportunity to
provide some of his culinary arts students with a chance
to be involved in what's called work-based learning while
earning on-the-job credit toward their degree.
Miller said work-based learning is basically an internship
where students get hands-on experience in their chosen
field.
In the kitchen at Operation Inasmuch, they are given the
opportunity to produce meals for roughly 110 people in a
limited amount of time each day.
"ey are able to practice their cooking skill sets and
their interpersonal skills," Miller said. "ey have to
