DESCRIPTION: The program encompasses specialized classroom
and practical experience concerned with preparation and cooking
of a variety of foods, such as meats, soups, salads, vegetables,
desserts, breads, and other bakery products for retail distribution
or for consumption in commercial food establishments. The course
content will include food preparation and serving; identification,
storage, selection and presentation of a wide variety of foods;
communication, leadership, human relations and employability skills;
and safe, efficient work practices.
LENGTH: Two (2) semesters, 180 school days, 900 clock hours.
ADMISSION REQUIREMENTS: Adult and high school students (grades
10-12) must be a least 16 years of age, and must meet minimum
standards on the admission test.SPECIAL
EQUIPMENT AND SUPPLIES: None DRESS REQUIPMENT: Students
will wear, every day, a clean white uniform and hard top (duty)
shoes. It is suggested that three sets of uniforms be purchased.
EMPLOYMENT OUTLOOK: The demand for food service workers is excellent.
There are approximately 275 restaurants in Lee County alone employing
6,000 people. The outlook is also excellent around the state
and the nation.