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