TTW students learn job skills
Oct 22, 2026
BLOOMINGDALE — Jefferson County Joint Vocational School Transition to Work students are gaining valuable job skills by helping in the school cafeteria.
For the second year, students are participating in work-based learning, spending two days a week assisting cafeteria staff during lunch from 10 a.m. to 12:30 p.m. Their duties range from cleaning and organizing tables and chairs in the commons area to washing dishes and preparing trays for the next meal service. Six students have completed training to work in the dish room, with four more being added.
TTW instructor Jennifer Davis said students must complete a minimum of 250 hours of work-based learning throughout the year to earn a lab grade. Some students more than double that requirement during their junior and senior years.
“We like to have them work two days in a row and try to work with someone different,” Davis said. “If they are not working in the cafeteria, then they are working in the Soaring Eagle Café (selling treats and slushies). They work a minimum of 250 hours and continue to accumulate them. Last year I had seniors with over 500 work-based learning hours.”
Davis said students enjoy the work, which helps prepare them for employment after graduation.
“They like the interaction with other students and work well with the cafeteria staff. It’s a great simulation if they get to work in a restaurant,” Davis said. “There’s nothing better than real-world experience. We’re really happy that (the Nutrition Group food service) wanted us back. It’s a wonderful opportunity.”
Students said they are developing their skills through hands-on experience.
“I’m doing a lot more now,” said Ethan Sherwood, a senior based at Toronto High School. “I like to keep busy.”
Sherwood has participated in the program since his junior year and has gained experience loading the dishwasher and organizing trays. Junior Ryan Cook, who attends Buckeye Local High School, began learning workplace skills this year.
“It’s good,” Cook said. “It’s hands-on work and you learn a lot of skills.”
JVS Food Nutrition Director Nicole Marshall also welcomed the student workers, saying they have been a valuable addition to the cafeteria while gaining practical experience.
“I’m excited to have the kids here. They want to be here and are taking ownership of their job,” Marshall said. “They do it with a smile and all while they are learning. At the end of the day, it gives them confidence to do the job and they can go out into the real world.”
Marshall said the experience helps students build connections and develop skills that could lead to long-term employment. She added that her three years working at Indian Creek Local Schools, where the TTW students are based as their home school, have helped her develop relationships with the students.
“It’s cool to be able to experience the growth they have achieved and it’s exciting to see them thriving.”
For the second year, students are participating in work-based learning, spending two days a week assisting cafeteria staff during lunch from 10 a.m. to 12:30 p.m. Their duties range from cleaning and organizing tables and chairs in the commons area to washing dishes and preparing trays for the next meal service. Six students have completed training to work in the dish room, with four more being added.
TTW instructor Jennifer Davis said students must complete a minimum of 250 hours of work-based learning throughout the year to earn a lab grade. Some students more than double that requirement during their junior and senior years.
“We like to have them work two days in a row and try to work with someone different,” Davis said. “If they are not working in the cafeteria, then they are working in the Soaring Eagle Café (selling treats and slushies). They work a minimum of 250 hours and continue to accumulate them. Last year I had seniors with over 500 work-based learning hours.”
Davis said students enjoy the work, which helps prepare them for employment after graduation.
“They like the interaction with other students and work well with the cafeteria staff. It’s a great simulation if they get to work in a restaurant,” Davis said. “There’s nothing better than real-world experience. We’re really happy that (the Nutrition Group food service) wanted us back. It’s a wonderful opportunity.”
Students said they are developing their skills through hands-on experience.
“I’m doing a lot more now,” said Ethan Sherwood, a senior based at Toronto High School. “I like to keep busy.”
Sherwood has participated in the program since his junior year and has gained experience loading the dishwasher and organizing trays. Junior Ryan Cook, who attends Buckeye Local High School, began learning workplace skills this year.
“It’s good,” Cook said. “It’s hands-on work and you learn a lot of skills.”
JVS Food Nutrition Director Nicole Marshall also welcomed the student workers, saying they have been a valuable addition to the cafeteria while gaining practical experience.
“I’m excited to have the kids here. They want to be here and are taking ownership of their job,” Marshall said. “They do it with a smile and all while they are learning. At the end of the day, it gives them confidence to do the job and they can go out into the real world.”
Marshall said the experience helps students build connections and develop skills that could lead to long-term employment. She added that her three years working at Indian Creek Local Schools, where the TTW students are based as their home school, have helped her develop relationships with the students.
“It’s cool to be able to experience the growth they have achieved and it’s exciting to see them thriving.”
— Contributed by Jefferson County ESC Public Relations
