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- Food Service and Hospitality Pathways
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Food Service and Hospitality Pathways
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Course Descriptions:
Culinary 1/2: This course is UC “G” (college preparatory elective) approved and meets one of the following graduation requirements: vocational education or elective. Credits: 10. Students learn to cook and serve a variety of foods and simple meals in a small group and find out how to make healthy food choices by applying nutrition basics, understanding food labels, and shopping wisely. Students will become skilled in the basic techniques necessary for preparing food including safety, sanitation, time and equipment management. These basic skills are necessary for careers in the food service industry.
Culinary 3/4 (Advanced Culinary): This course is UC “G” (college preparatory elective) approved and meets one of the following graduation requirements: vocational education or elective. Certifications offered: ServSafe: Food Handler. (Prerequisite: Culinary 1/2) Credits: 10. Students learn specific culinary, food service, food safety, sanitation and nutrition competencies, like safe practices, principles of cooking, various cooking recipes, professionalism, food safety, sanitation, buffet presentation, plate presentation and menu planning.
Restaurant Careers 1: This course is UC “G” (college preparatory elective) approved and meets one of the following graduation requirements: vocational education or elective. Credits: 10. This course provides hands-on training and experience in entry-level food service through the on-site restaurant classroom. Students learn food service competencies, like knowledge of safe practices, proper food handling and storage, proper hygiene and acceptable attire, proper cleaning procedures and methods of cooking. Students also learn personal, interpersonal, thinking and problem solving and communication skills.
Restaurant Careers 2: This course is UC “G” (college preparatory elective) approved and meets one of the following graduation requirements: vocational education or elective. Certifications offered: ServSafe: Food Handler. (Prerequisite: Restaurant Careers 1) Credits: 10. This course continues to provide hands-on training and experience in entry-level food service through the on-site restaurant classroom. Students continue to learn specific food service competencies like portion control in recipes, prepare soups, salads, sandwiches, entrees, baked goods and beverages, and principles of nutrition according to the USDA food pyramid. Students also learn about employment awareness, entry level position duties and requirements and seeking and maintaining employment. Finally, students continue to learn personal, interpersonal, thinking and problem solving, communication skills, occupational safety, employment literacy and technology literacy.
