Course description:

This course is designed to introduce students to the hospitality and foodservice industry by learning about components of professional practice and building basic knowledge and skills in food preparation, garde manger, baking, and food service operations. The introduction includes students learning food safety, breakfast cookery, salads and sandwiches, quick breads and cookies, and dining room service.  Art, English language arts,  mathematics, science, and social studies are reinforced.  

course syllabus

LAB EVALUATION RUBRIC