1 trimester .5 credit
Prerequisite: Junior or Senior standing, Personal Choices (9th grade) and Cooking Foods & Nutrition or teacher recommendation
Fees and Costs
Lab Fee: $35.00 – Payable no later than the 3rd day of the trimester.
Course Overview
Students learn the knowledge, skills, and practices required for careers in Food Production and Services. This preparatory class includes instruction in kitchen organization and operations, sanitation and quality control, advanced food preparation and cooking skills, kitchen equipment maintenance, cost and inventory control, and employee/customer relations.
This course will prepare them to do an internship in the restaurant industry. This preparation is encouraged by the National Restaurant Association. It helps both future employers and college admissions officers of a young person’s commitment to a restaurant and food service career.
Student Learning Objectives
As a result of required instruction the student will be able to:
1. Gain knowledge beyond basic cooking techniques, including herbs and spices, cooking terminology, sauces and soups, knife skills.
2. Learn the importance of food safety and sanitation of cooking, holding and service equipment.
3. Make menus follow nutritional guidelines and cater an event planned by the class.
4. Understand the cost factor in food production and inventory control.
5. Practice the art of garnishing and food presentation for competition.