See Also in Programs
(Grades 11-12) Full Day 240 minutes daily
This class is an introduction to the food service industry focusing on the operation of the Glass Onion Restaurant.
SEMESTER 1: Students learn basic cooking skills such as soups, sauces, entrees, breads and desserts. Experiences in dining room service, catering, cashiering and hosting are included.
SEMESTER 2: Greater emphasis is given to menu planning, costing, and kitchen management. Includes off-premise catering experiences. Students choose a specialization area such as meats, bakery,sauces, etc. In-depth work experience in area businesses is available to qualified students. All students are given the opportunity to be certified in ServSafe and ProStart, both certifications endorsed by the National Restaurant Association.
Prerequisite: 10 credits on transcript upon entering the program.
Recommended Preparation: Two years of math. Applicants must have the ability to complete mathematical computations.
Desirable Qualifications: Strong work ethic, team player, ability to get along with many people, a desire to advance professionally in the field. Good manual dexterity.
Credits: One embedded science credit and five elective credits upon completion of the program.
Related Careers: chef; cook; baker; dining room manager; host/hostess; food service manager.