FAMILY AND CONSUMER SCIENCES

CULINARY ARTS WORK-BASED LEARNING II (H435)

Length of Course:  One year

Credit Granted:  Variable (1.0 - 4.0)

Offered To:  Seniors

Food Service Pre-Management II 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; The History of Food Service;  Potatoes and Grains;  The Lodging Industry;  The Art of Service;  Desserts and Baked Goods;  Marketing and The Menu;  Purchasing and Inventory Control;  Meat, Poultry, and Seafood;  Standard Accounting Practices;  Stocks, Soups, and Sauces;  Tourism and the Retail Industry;  and Communicating With Customers.

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