Introduction to the Food Service Industry IV
- Recall classroom and school rules/regulations
- Define personal hygiene and sanitation requirements
- Recall safety requirements
- Operate Equipment
Service Atmosphere IV
- Recall institutional food service procedures
- Perform front of the house operations
- Perform dining room duties
Garnishes and Appetizers II
- Prepare hot and cold hor'doeurves
Breakfast Station II
- Prepare breakfast entrees
Fruits, Vegetables, and Starches II
- Prepare portion cuts of fruits
- Prepare portion cuts of vegetables
- Prepare a basic starch product
Stocks, Soups, and Sauces II
- Prepare basic stock
- Prepare basic soup
- Prepare basic sauce
Entrees II
- Prepare a beef entrée
- Prepare a basic poultry entrée
- Prepare a basic pork entrée
- Prepare a seafood entrée
Specialty Desserts II
- Prepare cooked and uncooked desserts
Organizing and Planning II
- Design a menu
- Control Inventory
Employability Skills IV
- Create a portfolio
- Complete job application forms
- Complete Professional Journaling
- Use a personal computer