San Francisco, CA - Green Beans Coffee’s SFO International Terminal café hosted students from San Mateo High School’s Culinary Arts Program last week, where they got to experience all aspects of working at the popular fast-paced airport café. Students teamed up with Green Beans Coffee baristas, kitchen staff, and management to learn everything from how to pull the perfect shot and serve Green Beans Coffee’s full menu of coffee drinks, bakery prep, as well as the keys to creating Green Beans Coffee’s signature customer experience.
“After a two-year break we were thrilled to resume our partnership with the Culinary Arts Program,” said Green Beans Coffee Regional Manager Angelita Velasco, who oversees the relationship and oversaw the experience for the students. “Everyone picked up the technical aspects of the job really well. We spent a lot of time talking about how we create our customer experience- keeping in mind that at the core of everything we do is the goal of making a positive impact in every guests’ day and leaving them with a positive feeling at the end of our short interaction with them. Our guests were very impressed with the students,” smiled Ms Velasco.
Ms Velasco visited San Mateo High School earlier in the year to work with students on-site to develop their Class Café, preparing and serving coffee drinks and bakery offerings to teachers and faculty. For the second part of the program students made the trip to San Francisco Airport’s International Terminal to work at the Green Beans Coffee café and put their skills to the test serving airport travelers, employees and flight crews. The program is designed to prepare students for higher education in the culinary arts field. As part of the course, students earn 7.5 Dual Enrollment Credits leading to the Food & Beverage Entry-Level Professional Skills Certificate from Skyline College and FOUR Industry Certifications.
“Green Beans Coffee is a Bay Area company- we’ve been here for over 25 years, and it’s our pleasure to mentor students in the Culinary Arts Program,” said Director of Operations Preston Stohs. “We look forward to seeing what the students go on to do after high school.”
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