Foundations of Food Services
This HFM CTE Foundations of Food Services course is a service level Culinary Arts program. Students learn baking and food preparation techniques along with exploring career opportunities and the necessary work habits that are essential for success on the job. Throughout the program, recipe reading and creating, food preparation, safety, and final food/garnishing presentation are stressed.
FOF students have an opportunity to earn 54 hours of work-based learning experience by preparing and serving food at school sponsored special events, catering and by participating with local restaurants and food services in a senior year internship.
The daily hands-on experiences help students build practical skills and a foundation for cooking that will last a lifetime.
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
