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Course Syllabus
An instructional program that prepares students in all kinds of
employment related to institutional, commercial or self-owned food
establishments or other food industry occupations. Instruction and
specialized related to planning, selecting, preparing, and serving of
quantity food and food products; nutritive values, use and care of
commercial equipment, safety and sanitation precautions. Instruction
skills are provided to individuals desiring to become employed in all
areas of the food service industry at entry level.
The objective of Food Service Maintenance and Production Service is to
provide the student with knowledge, skills, and an attitude needed for
entry level positions in this industry, or a school of higher level.
Terms 4
Total Weeks 36
Hours
Introduction 175
Hygiene
Safety
Sanitation
Employability Skills 18
Front of House 175
Server
Busing
Cash Skills
Back of House 526
Identify Food Items
Cooking Methods and Techniques
Utility
Nutrition 42
Menu Planning
Math 54
Bookkeeping
Cost Control
Total 990
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