This course is designed to provide students interested in a career in food service with the information and practical experiences needed for the development of food service job-related competencies. The students receive laboratory experiences using commercial food service equipment, planning meals, and serving food. Safety and sanitation are emphasized. Training experiences involve equipment and facilities which simulate all types of food service work and the actual operation of a restaurant in areas of cooking, wait person, cashier, and quantity food preparation. Information regarding career opportunities in the food service industry is included. Second year students undertake the management responsibilities of kitchen supervisor, menu planner, buyer, and head chef.
What to Expect:
Hands on labs, exploration of various food styles, and practical application in a school based restaurant
Dual Credit with SWIC:
Career Opportunities and Job Titles:
Entry-level after high school graduation and Collinsville Area Vocational Center training:
Entry-level after Junior College Program leading to an Associate Degree or Certificate Program
Entry-level after Baccalaureate Degree: