FOOD SERVICE

INTRODUCTION TO FOOD SERVICE - 1 credit                                                                   

Grades 9,10

This course includes the study of nutrition and the food guide pyramid as related to the food service industry.  Labs for food preparation in the food service kitchen are part of the program. Introduction to menu planning, recipe standardizing, weights and measures, portion control, food service safety and sanitation, and restaurant operation are among the topics studied.  A student must take this course in order to enroll in the Vocational Food Service program the following year. Any ninth grade student who thinks he/she might be interested in pursuing the three-year vocational food service program is permitted to take this course. All other students may elect to take Foods in 9th, 10th, 11th, or 12th grade.

FOOD SERVICES I, II, & III - VOCATIONAL                                                                 

Grades 10,11,12

Level I for first year students             2.0 credits
Level II for second year students      2.0 credits
Level III for third year students          2.0 credits

Must have successfully completed Introduction to Food Service or Foods and submit an application to enter Level I. Application process may be required to pass from Level I to Level II and/or to pass from Level II to Level III.

This course of study is recommended for the student who plans to pursue further study and employment related to institutional and commercial food services. Specialized learning experiences include theory, laboratory work and experiences planning, selecting, purchasing, preparing and serving of food and food

products. Instruction is provided which will lead to employment at the entry level in all areas of food service which are found in restaurants, cafeterias, drive-ins, retail food shops, hotels, motels, industrial plants, hospitals, catering and take-out food establishments.

CAPSTONE WORK EXPERIENCE (Food Service) - 2 credits                                                   

Grade 12
Required: Successful completion of Level I & Level II Food Service and instructor approval.

A minimum of 15 hours of related work experience per week is required.