Grade 11-12. One semester. Prerequisite is completion of International & Regional Foods or instructor approval.
Units in this course combine lecture and laboratory work to provide an introduction to the foodservice industry. Students will have the opportunity to improve their skills and expand their culinary expertise in the areas of food preparation, quantity food production, and food management. Careers in the foodservice industry will be explored. Due to the scope of study, students may enroll in this class for a second semester. A lab fee will be charged.