Food Production, Management and Service - 5340

Grade Placement: 9, 10, 11, 12
Prerequisite: none

This competency-based, dynamic program stresses team effort, organization, creativity, and individual student achievement.  The curriculum is divided into three levels:  Introductory Units, Commercial Foods Theory and Commercial Bakery Theory, and Food Preparation, Service and Management Theory, which includes nutritional planning, menu planning and writing, buffet and banquet planning, and principles of management.  All three levels include a culinary math component.  On-the-job training is provided in the student operated restaurant, The Carcajou Corner, which is open to the public.