Food Service

Overview:
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:

CUL 228

Employable Skills:
  • Understand food and beverage cost control
  • Safety Principals and Practices
  • Sanitation Standards
  • Management Skills (2nd year)
  • Operation of Actual Restaurant
  • Experience in Restaurant Duties
  • Estimation of Food Costs and Profit are Practiced
  • Training in Full Service Restaurant Areas
  • Operation of Commercial Kitchen Equipment
  • Learn Inventory Skills
  • Plan various types of menus
Career Opportunities and Job Titles:
Entry-level after high school graduation and Collinsville Area Vocational Center training:
  • Restaurant host/Hostess
  • Full Service Restaurant Waiter/Waitress
  • Bus Person
  • Cook’s Helper, Baker’s Helper, Salad Prep
  • Grill Person
Entry-level after Junior College Program leading to an Associate Degree or Certificate Program
Restaurant manager
  • Banquet Chef
  • Chef Steward
  • Food Purchaser/Buyer
  • Quick Service Chain Manager
  • Pastry Chef
  • Food Distribution Representative
Entry-level after Baccalaureate Degree:
  • Restaurant Manager
  • Food Services instructor