Introduction to careers in the food service industry. Includes instruction in personal hygiene, safety, food preparation tools and equipment. Food service operation, sanitation and introductory classes in basic cooking principles are presented.
 

Basic food preparations and skill development in utilizing food service tools and equipment. Hand skills are demonstrated and laboratory practice of these skills is encouraged. The lab includes meat cutting, preparation of fish and poultry, and baking.
 

Causes and prevention of food-poisoning. Sanitation from the workers’, customers’, and the supervisors’ points of view are discussed. Hazardous Analysis Critical Control Point (HACCP) system is utilized.
**Satisfactory completion of this course is required for certification by the Educational Foundation of the National Restaurant Association.
 

Applied mathematical operations used to increase or decrease standard recipe yields, calculate food costs, convert recipes to units of measure, and calculate portion costs and menu prices.
 

Foundation in storage, preparation, and service techniques. Emphasis is on cooking foods properly.
** Satisfactory completion of this course and CA 180 are required for certification by the Educational Foundation of the National Restaurant Association.
 

Preparation of foods for cafeteria service, as well as fast food preparation and service. Includes the selection and preparation of dishes from an assigned task list.
 

Preparation of foods in an a la carte/cook-to-order setting. Table service is discussed. Customer relations are emphasized. Full-service foodservice skills and management are presented.
 

Continuation of CA 163 Foodservice Math I. Calculations include the cost of recipes, formulas and portions, and the selling price required to recover the desired food cost and profit. Yield percentages, standard counts, drained weights, and yield-test data are utilized to determine appropriate costs and prices.
 

Practice and certification in first aid and CPR.
 

Continuation of CA 170 Related Food Theory I.
** Satisfactory completion of this course and CA 170 is required for certification by the Educational Foundation of the National Restaurant Association.
 

Continuation of CA 171 Quantity Food Production I.
 

Continuation of CA 172 Restaurant Food Production and Service I.
 

Fundamental nutritional concepts for the food service professional. Application of nutritional information for food service operations is presented. Examples of marketing and implementation of nutritional programs are explored.
** Satisfactory completion of this course is required for certification by the Educational Foundation of the National Restaurant Association.
 

Training for first-line supervisors in the food service industry. Supervision of personnel includes hiring, training, evaluating, coaching, disciplining and terminating employees. Training provides information as a first-line employer. The supervisor’s role and responsibilities are emphasized.
** Satisfactory completion of this course is required for certification by the Educational Foundation of the National Restaurant Association.
 

Experience working with a computerized foodservice management program. Included are inventory control, recipe adjusting, pricing, and scheduling. The financial reporting reflecting food costs, labor costs, sales income, and profit and loss statements.
 

Community volunteer work outside the classroom. Students will be required to complete 20 documented hours of community service. Examples could include Taste of the Nations, food bank, serving meals at a shelter, etc.
 

Experience in a commercial foodservice operation. Work in all areas of a commercial kitchen provides knowledge and skills of each position. The experience reveals the teamwork and responsibilities in a successful operation.
** Participation in banquet service is expected.