 Foundations of Food Services
Jay A. DeTraglia,
Director
Duilio
Viscusi,
Coordinator
Phone:
(518)
736-4330
FAX: (518)
736-4331
Find
us on Facebook
Students in the Foundations of Foods program will learn
basic entry level skills ideal for employment in the
culinary industry. Students will receive both
traditional classroom instruction and hands-on training.
The program includes the following modified elements of ProStart (National Restaurant Association developed
curriculum): training in safety practices for all
equipment used in the kitchen environment; good work
habits; professional sanitation techniques; basic knife
skills; and standard culinary practices.
Also, modified
components of ServSafe are introduced in the program
including: basic food safety; personal hygiene; cross
contamination and allergens; time and temperature;
cleaning; and sanitation.
Second year students will learn more advanced baking and
food preparation techniques. The students will explore
career opportunities and work habits essential for
success on the job. Seniors complete an internship in
the culinary field.
View the video
here |
Program Objectives:
Prepare students for entry level positions in the culinary
field
Develop a work ethic to help secure and maintain employment
Students will understand how to safely handle food with
sanitation practices
Students will learn to operate independently in the kitchen
setting
Students will learn essential teamwork for success in a busy
kitchen
Elements of Course Content:
Safety and sanitation
Preparation of soups and sauces
Recipe reading and following
Meat, poultry, and seafood preparation
Culinary math/measurement
Salad preparation
Knife skills
Garnishing techniques
Introduction to ServSafe practices
Introduction to classical pastry/baking
Essential Skills for Success:
Students must have a genuine interest in working in the
culinary industry
Students must consistently maintain safety
practices/procedures for self, peers and staff
Students must be willing to try new activities and foods.
Ability to listen and follow directions.
Maintain a professional image with a clean uniform and good
hygiene practices.
Career Paths:
Store room clerk
Dishwasher
Prep Cook
Waitress/waiter
Bus person
Baker assistant
Deli worker
Salad bar preparation
Related Transitional Opportunities:
Work study
Additional career/technical training
Employment (supported and/or independent)
[top of page]
|
