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Food Production and Services
Karen Burden
This program is
designed to prepare students for entry into Restaurant and Food
Service Management as well as other careers including Food
Science, Food Production, Food Technology, Hospitality Services,
and Research and Packaging. Students who complete and pass
certification in this class are eligible for scholarships from
various technical and four-year colleges from across the state
and the U.S. Students also earn the Serv-Safe
certification which allows them additional benefits when
employed in the restaurant industry.
Course Descriptions
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Food
Service Professionals
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Grade- 9, 10, 11, 12
Credits- ½ credit
Students will learn and apply the basic principles of
food safety, sanitation and safe working environments. The
student will gain knowledge of principles of food
preparation through classroom instruction and laboratory
experiences. Emphasis
will be placed on nutrition, culinary math, knife skills,
measuring, identification of tools and equipment, terms and
concepts. Students
will develop front of the house and back of the house skills
by assisting with the Buffalo Grill operation |
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Cooks,
Bakers, and Chefs |
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Grade-10, 11, 12 Credits- 1
credit
This course will concentrate on the
National Restaurant Association Education Foundation
ProStart certification.
Students will prepare for employment in the food
service industry be applying and participating in an
internship program. Kitchen organization and sanitation
practice will be stressed to create an awareness of the
standards of culinary arts as a profession. Food preparation
will focus on the preparation of fruits and vegetables;
potatoes and grains; stocks, soup and sauces; meat and
poultry and seafood; and desserts and baked goods. Students
will be introduced to the principles for managing and
controlling food, labor and operating costs. Students will
develop front of the house and back of the house by
assisting with the Buffalo Grille operation.
At midterm, students will be given the Year I
ProStart National Exam.
Students will also have the opportunity to compete in
FCCLA, ProStart and other competitions.
Prerequisite: Food Service
Professional-must have earned a “B” average in FSP.
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Grade-11, 12 Credits- ½
This course will have an emphasis on
the purchasing, inventory control, planning, forecasting,
marketing trends, terminology, cost controls, and pricing
and food service ethics. Marketing and menu design will also
be emphasized. Students will also be introduced to the
tourism and retail industry as it relates to the food
service industry. Practical application of these principles
will be applied in the Buffalo grille operation.
At the completion of the course, students will take
Year II ProStart National Exam and complete opportunities
will be provided through FCCLA and ProStart. Students will
be encouraged to apply to apply for scholarships to continue
studies in the hospitality industry.
Prerequisite: Cooks, Bakers and
Chefs, may be repeated as a Student Assistant- must have
earned a “B” average in FSP |
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Grade-11, 12 Credits- ½
The students will operate a school
based food service establishment using knowledge and skills
gained in prerequisite courses. The course will continue the
development of the fundamental skills associated with mise
en place, cooking methodology, and culinary presentation
of hot and cold foods in a professional hospitality
operation. Opportunities for competition and leadership
development will be provide through FCCLA and ProStart
experiences. This course will help to meet the 400 work
experience hours students need for the NRAEF certification.
Students will be encouraged to apply for scholarships to
continue studies in the hospitality industry.
Prerequisite: Buffalo Grille I- must
have earned a “B” average in BGI, may be repeated as a
Student Assistant.
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Grade: 11,
12
Prerequisite:
Successful completion of any OFACS program sequence
and Instructor Permission.
Students must complete an application into the
program during enrollment |
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