Level III

Introduction to the Food Service Industry III  

  • Recall classroom and school rules/regulations
  • Define personal hygiene and sanitation requirements
  • Recall safety requirements
  • Operate Equipment

  Service Atmosphere III  

  • Recall institutional food service procedures
  • Perform front of the house operations
  • Perform dining room duties

  Garnishes and Appetizers I  

  • Create garnishes
  • Identify cheeses

  Breakfast Station I  

  • Prepare breakfast entrees

  Fruits, Vegetables, and Starches I  

  • Prepare portion cuts of fruits
  • Prepare portion cuts of vegetables
  • Prepare a basic starch product

  Stocks, Soups, and Sauces I  

  • Prepare basic stock
  • Prepare basic soup
  • Prepare basic sauce

  Entrees I  

  • Prepare a beef entrée
  • Prepare a basic poultry entrée
  • Prepare a basic pork entrée
  • Prepare a seafood entrée

  Specialty Desserts I  

  • Prepare cooked and uncooked desserts

  Organizing and Planning I  

  • Design a menu
  • Control Inventory

  Employability Skills III