Restaurant Management/Chef Training (MISO3 – 17050)
Grades 10-12; 2 credits; 36 weeks
This course introduces students to the occupation concerned with preparation and service of food. Contents may include: opportunities in the food service industry, career maturity skills, safety and sanitation, organization of food preparation, menu planning and recipe selection and food purchasing.
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. Student will learn a variety of chef functions including menu planning, control, human relations, catering, baking, and employee supervision. Students will work in lab settings that focus on the actual preparation and serving of professionally prepared meals.
Objective and/or Goals: Upon completion of the course, 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 settings such as schools, hospitals, and colleges.