Food Service Professional I
This course provides an introduction to the food service and hospitality industry. Students develop and demonstrate skills in safe and sanitary food handling and preparation techniques. Students learn to prepare a variety of foods. They develop a broad understanding of the variety of career options available in the food service and hospitality industry, and have the opportunity to earn the ServSafe Credential. Students successfully completing this course will be able to:
Describe the variety of careers within the food service and hospitality industry and the education required to be successful.
Demonstrate proper handling of different types of foods.
Demonstrate work-place safety.
Demonstrate a variety of food preparation techniques.
Demonstrate an understanding of nutrition, evaluate and apply the principles of the food pyramid and its importance for healthy living.
Prepare and work with a variety of foods to include dairy, salads and garnishes, fruits and vegetables.
Demonstrate effective teamwork, communication, problem-solving, and decision-making skills.
Apply mathematical concepts relevant to the restaurant, food service and hospitality industry.
Prerequisites and other notes: Recommended for students in grades 10-12. Students taking this course must also enroll in 3rd period Culinary Practicum (903). Students must take Industry Assessment ProStart I, and ServSafe to receive credit for course.