Course Syllabus

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  • ORIENTATION & PREPARING FOR A SUCCESSFUL CAREER
  • PREPARING AND SERVING SAFE FOOD
  • PREVENTING ACCIDENTS AND INJURIES
  • KITCHEN BASICS
  • FOODSERVICE EQUIPMENT
  • NUTRITION
  • BREAKFAST FOODS AND SANDWICHES
  • WORKING WITH PEOPLE
  • SALADS AND GARNISHES
  • BUSINESS MATH/CASHIERING
  • FRUITS AND VEGETABLES
  • CONTROLLING FOODSERVICE COSTS
  • THE LODGING INDUSTRY
  • TOURISM AND THE RETAIL INDUSTRY
  • THE HISTORY OF FOODSERVICE
  • POTATOES AND GRAINS
  • THE ART OF SERVICE
  • DESSERTS AND BAKED GOODS
  • MARKETING AND THE MENU
  • PURCHASING AND INVENTORY CONTROL
  • MEAT, POULTRY, AND SEAFOOD
  • STANDARD ACCOUNTING PRACTICES
  • STOCKS, SOUPS AND SAUCES
  • COMMUNICATING WITH CUSTOMERS
  • DINING ROOM MANAGEMENT
  • BACK OF THE HOUSE MANAGEMENT
  • BANQUET SERVICE
  • SERVSAFE (SANITATION CERTIFICATION)
  • ENTREPRENEURSHIP
  • FIELD EXPERIENCE/OJT