Food Service, Hospitality, and Management Services Cluster

PREPARATION  LEVEL  COURSES

F351  FOOD  SERVICES  OCCUPATIONS  I

Course length: 1 semester

Course credit: 0.5

Grade level: 11, 12

This course uses the basics learned in Foods and Nutrition to relate them to a commercial food service setting.  Food purchasing, sanitation, and quantity food production is practiced with emphasis on customer satisfaction.  Careers in the food service industry are reviewed.  Students learn the use and care of some commercial food service equipment.

F352  FOOD  SERVICES  OCCUPATIONS  II

Course length: 1 semester

Course credit: 0.5

Grade level: 11, 12

This course is designed to provide students interested in a career in food service with the information and practical experiences needed for development of food service job related competencies.  The students receive laboratory experiences using commercial food service equipment, preparing food in quantity, and serving food.  Safety and sanitation are emphasized.  The course provides students with the necessary information and experiences to prepare them for the Department of Public Health sanitation examination.  Training experiences involve equipment and facilities which simulate those found in business and industry.

F353  CULINARY  ARTS

Course length: 1 SEMESTER

Course credit: 0.5

Grade level: 11, 12

This course is the most advanced study of the science of preparation skills previously acquired.  Topics of study include; sanitation and safety, food costing, portion control, standardized recipes, preparation of cultural foods, garnishes, decorated baked goods and eggs.

F450  CULINARY  ARTS  PARTNERSHIP  (ACC)

Course length: 1 year

Course credit: 2.5

Grade level: 12

Culinary Arts Partnership is an internship in the basics of culinary arts and food service.  Food management skills; sanitation, food production, menu planning, and food purchasing are practiced in a business and classroom setting.  Emphasis will be placed on building participation hours to be used in articulation to an accredited Culinary Arts two year program.  Careers in the food service industry will be reviewed.

F401 FAMILY  AND  CONSUMER  SCIENCE  (FCS)  COOPERATIVE  EDUCATION

Course length: 1 year

Course credit: 2.5

Grade level: 11, 12

Family and Consumer Sciences Cooperative Education is designed for junior and senior students interested in pursuing careers in occupations related to family and consumer sciences.  Students are released from school for their paid cooperative education work experience and participate in 200 minutes per week of related classroom instruction.  Classroom instruction focuses on providing students with survival skills, career exploration skills related to the job, as well as improving students’ abilities to interact positively with others.  For skills related to the job, refer to the skill development course outlines and the task list of the desired occupational program.

A qualified, certified FCS instructor is responsible for supervision.  Written training agreements and individual student training plans are developed and agreed upon by the employer, student, and coordinator.  The coordinator, student, and employer assume compliance with federal, state, and local laws and regulations.

The course content includes the following broad areas of emphasis; further career education opportunities, planning for the future, job – seeking skills, personal development, human relationships, legal protection and responsibilities, economics and the job, organizations, and job termination.  Classroom and worksite instruction is based on the tasks in an occupation.

Z401  INTERRELATED COOPERATIVE EDUCATION         

Course length: 1 year

Course credit: variable

Grade level: 11, 12

Interrelated Cooperative Education is designed for junior and/or senior students interested in pursuing careers in vocational occupations.  Students are released from school for their paid cooperative education work experience and participate in 200 minutes per week of related classroom instruction.  Classroom instruction focuses on providing students with job survival skills and career exploration skills related to the job and improving student’s abilities to interact positively with others.  For skills related to the job, refer to the skill development course outlines and the task list of the desired occupational program.

A qualified vocational cooperative coordinator is responsible for supervision.  Written training agreements and individual student training plans are developed and agreed upon by the employer, student and coordinator.  Occupational task lists form the basis for training plans.  The coordinator, student and employer assume compliance with federal, state and local laws and regulations.

The course content includes the following broad areas of emphasis: further career education opportunities, planning for the future, job-seeking skills, personal development, human relationships, legal protection and responsibilities, economics and the job, organization and job termination.  In addition, classroom instruction includes technical skills as identified on occupational task lists.