FAMILY AND CONSUMER SCIENCES

CULINARY ARTS WORK-BASED LEARNING I (H335)

Length of Course:  One year

Credit Granted:  Variable (1.0 - 4.0)

Offered To:  Juniors

Food Service Pre-Management I addresses a comprehensive set of skill standards developed by industry in food service, basic academics, critical thinking, and general employability.  The classroom instruction will focus on the following modules:  Preparing For a Successful Career;  Successful Customer Relations;  Preparing and Serving Safe Food;  Preventing Accidents and Injuries;  Kitchen Basics;  Food Service Equipment;  Nutrition;  Breakfast Foods and Sandwiches;  Working With People;  Salads and Garnishes;  Business Math;  Fruits and Vegetables;  and Controlling Food Service Costs.

Students will receive two hours per day of classroom instruction and a minimum of ten hours per week of work-based learning instruction with a business partner.