Advanced Food Service and Hospitality: Restaurant Occupations
This capstone course prepares students for employment in occupations in the food science and technology, dietetics, and nutrition industries. Instruction includes meeting nutritional and dietary needs; planning, selecting, purchasing and preparing of food to conserve nutrients; operational procedures; food safety and sanitation; using dietary and food guidelines to plan healthy diets; food preferences; data and statistics; and marketing. Students develop skills to utilize nutritional knowledge in preparing, inspecting, and serving meals to people with special counseling under the direction of a dietetic technician or professional dietitian; identifying qualities of various foods; collecting and testing food samples as directed; recording and comparing test results; purchasing and maintaining laboratory supplies and inventory.
This course must be concurrently completed with "Hospitality, Tourism, Recreation."
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10 credits (A-G) Elective | Hospitality, Tourism, Recreation CTE Pathway Completer | Careers Conservatory | State Course Code 8021