Course Descriptions

This course identifies the foundational skills necessary in the foodservice industry. Content includes:

• The history and overview of the industry

• Safety and sanitation

• Standardized recipes

• Culinary math

• Foodservice equipment

• Knife skills

• Techniques popular in the foodservice industry

Students who adequately master these competencies are well prepared to earn the ServSafe Food Handler certification.

Preparation techniques for various foods are also covered, along with the information needed to properly do these skills safely and efficiently. Foods included in this course:

• Stocks, sauces, and soups

• Quick breads & basic baked goods

• Fruits, vegetables, potatoes, and grains

This course also includes basic communication and customer service skills, management essentials, and a career readiness section to prepare students for their next step in the foodservice industry.

This course builds on the foundational skills developed in the first level and focuses on ServSafe Manager certification. The industry coveted national certification prepares students to work in all facets of the restaurant and foodservice industries.

Other content covered:

• Basic nutrition

• Food preparation skills for dishes with eggs & dairy products

• Breakfast foods

• Sandwiches, salads, and garnishes

• Meat, poultry, and seafood

• Desserts and more complex baked goods

This course also includes a detailed overview and hands-on practice of these foodservice business skills:

• Purchasing & inventory

• Menu planning & pricing

• Managing labor

• Marketing principles

• Profit & Loss analysis

• Standard operating procedures

In this course an emphasis is placed on employability preparation, requiring the students to create job applications, résumés, emails and a professional portfolio.