Admin
Food Service


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Instructor:

Katherine Fearon

Email

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Food Service

Description:

The Food Service program prepares students for entry-level employment in the food service industry. This exciting program offers hands on experience and learning through the operation of a student-run café. Students receive a varied hands-on education in food preparation, equipment usage, sanitation, personal hygiene, customer relations, teamwork, attitude, initiative, and independence. Students are supported to meet their needs with a focus on building self-confidence, independence, and collaborative working skills. Students who complete the program can further their education or enter into the workforce as a prep-cook, counter server, dishwasher and more. 


Curriculum:

Safety: Personal, Equipment, Food, General Kitchen

Sanitation

Personal Hygiene

Manipulative Skills: Knife Usage, Hand Tools, Stationary and Portable Equipment, Techniques

Recipes: Ingredient Identification, Measurement, Following Directions, Proper Tool Usage

Table Service: Table Setting, Service, Selling Product

Work Affect: Attitude, Collaborative Skills, Participation

Personal Affect: Leadership Skills, Mentoring, Giving and Receiving Feedback


Standards:

N/A


Certification:

ServSafe Food Handlers


College Credit:

N/A


Suggested Integrated Academic Credits:

Career Prep

Math


Prerequisites:

Academic:

Ability to read and write effectively to complete daily assignments.

Ability to use basic arithmetic skills including addition, subtraction, fractions, decimals, and money skills including coin and bill identification.

Technical:

Commitment to safe behavior in the kitchen.

Ability to follow required sanitation practices.

Ability to communicate and work cooperatively and professionally with customers and coworkers.

Ability to follow multi-step written and verbal instructions with limited supervision while maintaining safety standards and quality of work.