COURSE TITLE: RESTAURANT MANAGEMENT/CHEF TRAINING
Grades 10-12, 2 credits; 36 weeks
COURSE DESCRIPTION: This course of study is designed to provide students with skills in the food service and hospitality industries. This includes food preparation, service techniques, restaurant management and operation of food service businesses. Students will learn a variety of chef functions including menu planning, control, human relations, catering, baking, and employee supervision. Students will work in lab setting that focus on the actual preparation and serving of professionally prepared meals.
INSTRUCTIONAL OBJECTIVES AND/OR GOALS: Upon completion of the Restaurant Management and Chef Training program, students will be prepared for careers in the food service industry as cooks, bakers, mid-level restaurant managers, catering employees, and a variety of positions in institutional food service setting such as schools, hospitals, and colleges.