Catering
Catering/Commercial Foods I
Students prepare for managerial, production, and service skills used in
government, commercial, or independently owned institutional food establishments
and related food industry occupations. Study includes planning, selecting,
storing, purchasing, preparing, and serving food and food products; basic
nutrition; sanitation and food safety; the use and care of commercial equipment;
service techniques; and the operation of institutional food establishments.
Catering/Commercial Foods II
Students extend and expand skills learned in Catering/Commercial Foods I,
preparing occupational skills for work in public, private, and/or independently
owned food occupations such as chef/cook, baker/pastry helper, pastry decorator,
hospitality worker, dietetic aide/assistant, food demonstrator, mixologist,
or entrepeneur. Cooperative (on the job) experience under the supervision
of the instructor is required for a minimum of 270 hours. Completing the
course awards the students with two credits towards their high school diploma.