Food Service Curriculum Overview

All core curriculum components are taught within the context of community based work experiences. Students are exposed to and learn the following skills:

• Define terms associated with the food service industry
  
• Identify careers available in the food service industry
  
• Identify, use, and care of equipment in the food service industry
  
  • Slicer
    
  • Cold unit
    
  • Coffee maker
    
  • Oven
    
  • Stove top
    
  • Fryer
    
  • Microwave
    
  • Grille
    
  • Small kitchen utensils
    
  • Food preparation skills
    
• Learn importance of personal hygiene
  
• Learn positive work habits
  
• Understand conservation of time, energy, and food products
  
• Learn important safety procedures
  
• Proper food handling and storage
  
• Learn dishwashing and handling
  
• Learn plating and food set up
  
• Learn simple recipe preparation and measuring
  
• Understand special function set up and clean up