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This program provides students with
knowledge in the Food Service, Culinary Arts and Baking Industry. The program
simulates a live working laboratory (i.e., Restaurant, Commercial Bake Shop,
Table Service, Banquet and Catering). Students will become familiar with
industry standards, safety and quality workmanship. Exposure to fundamental
cooking, baking and “front of the house” service will be taught. Skills
associated with purchase, the storage and safety of foods and related products
will be covered.
The course of study includes personal
responsibilities and professional work ethics. Also presented will be the
importance of cleanliness, personal hygiene, along with food safety, cooking and
baking techniques. The techniques and skills associated with a job search
including interviewing skills, resume writing and methods in securing employment
in the food service industry will be covered.
The National Restaurant Association
“Pro-Start Certification Program” will be offered to eligible students building
the foundations of leadership and responsibility. The curriculum will be
presented in sequential order. Students will rotate through assigned
workstations while simulating a working environment. The student-run restaurant
“The Log Bridge Inn” will provide a work place experience fostering the
leadership skills necessary to be successful in the food service industry.
The Log Bridge Inn Bakery Program will
provide training in the workings of a commercial and retail bake shop. Serv –
Safe sanitation and HAACP regulations will be taught with opportunity for
student certification. |
