The Restaurant Occupations course is designed to prepare students for success in the food service and hospitality industry, as well as progress academically into higher education. The course combines scientific principles with real world applications of food preparation and nutrition. The course also emphasizes a sound theoretical foundation for applied restaurant activities. Course objectives are achieved by integrating actual restaurant and catering operations, which is an ongoing process in keeping up-to-date with the current food service needs and trends. This course is offered at the ROP Restaurant, which is a small restaurant open to the public and located in the Shasta County Office of Education building in Redding. *Internship opportunities and advanced industry certification are available in the 2^nd-year, Advanced Restaurant Occupations course.

Major Topics:

· Safety & Sanitation

· Scientific Method/Experiments

· Quality Customer Relations

· Culinary Utensils & Equipment

· Weights & Measures

· Culinary Essentials

· Safe Knife Handling Skills

· Culinary Nutrition & Food Science

· Pantry Skills -- Salads & Garnishes, Sandwiches & Appetizers

· Baking Food Preparation

· Meat, Poultry & Seafood

· Stock & Sauces

· Controlling Foodservice Costs

· Menus & Marketing

· Career & Job Skills

· *Internship opportunities are available to 2^nd-year students who exhibit initiative and express a desire to train in the industry

· A-G approved by CSU and UC (G – Elective)

· Articulated with Shasta College (up to 5 units may be earned)

· Industry Certifications: National Registry of Food Safety Professionals (NRFSP) Food Handler & Food Safety Manager, Precision Exams & Career Skills, Culinary Arts, Culinary management, 21st Century Skills Success