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FOOD SERVICE/CULINARY ARTS Intro
to Culinary Arts/Food Service (Year)
9-12 This course will
provide basic classwork and laboratory experience in basic culinary
skills and fast food restaurant service. Some topics covered are
sanitation and food safety, knife cuts and skills, baking
techniques, basic sauces, cooking techniques (pan frying, sautéing,
roasting, and deep fat frying). Students will be afforded the opportunity to work catered
functions and gain a perspective into the planning, setup and
service of a catered event. Students
will receive one credit (1) per one hour class period.
Fees may be charged. Food
Serv/Restaurant Management I
(Year) 10-12 Prerequisite:
Introduction to Culinary Arts and Food Service and permission
of instructor. This class will
reinforce basic culinary skills and provide more understanding into
the daily operation of a fast food restaurant and planned catered
functions. Students will be introduced to menu planning, food
costing, basic money handling procedures and inventory ordering and
control. Students will
receive one credit (1) per one hour class period.
Fees may be charged. Food
Serv/Restaurant Management II-IV (Year)
11-12
Prerequisite:
Food Service/Restaurant Management I, application, and permission of
instructor. The course
content includes training and performance in the operation of the
Hungry Eagle fast food restaurant serving the students of Santa Rita
High School. The Hungry Eagle operates as a training laboratory for
profit and is self supporting. This is a two period block class.
Students will receive (2) credits per two hour class block. Fees
may be charged. Food
Service Management Work Study (Year)
12 After completing the Hungry Eagle experience as juniors, seniors may apply for our Senior Marketing Work Study program. In that program, students will be employed in a restaurant or hotel under the supervision of the employer and school coordinator; students are paid by the employer and work an average of 15 hours per week. Students receive two credits (one for the course and one for on-the-job-experience). Students in this program should not plan early graduation and must receive written permission to enroll from the teacher/coordinator. Fees may be charged. |
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