Course Description:
 
This course prepares the student to work in the food service industry. The students will learn basic skills, both theoretical and practical, performed in the dining room and kitchen restaurant operations. Training areas covered in the course will include food service facilities and equipment; quality food purchasing and costing; health and safety regulations and practices; skills in food preparation and services; practical experiences in such food service jobs. Integrated through out the course are career preparation standards, which include basic academic skills, communication, interpersonal skills, problem solving, safety, technology, and other employment skills.
 Career Areas:
Banquest Manager
Banquet Server
Cake Decorator
Caterer
Chefs and Head Cooks and Assistant Sous Chefs
Conference Planners
Dieticians
Food and Beverage Analyst
Food Service Manager
Kitchen Supervisor
 
 
Job Outlook:
EmpJob openings for chefs, cooks, and food preparation workers are expected to be good because of high turnover and the need to replace the workers who leave these occupations. The enjoyment of eating out and a preference for ready-made meals from a growing population will cause employment of these workers to increase over the 2008–18 decade.  Employment of cooks and food preparation workers is expected to increase by 6 percent over the 2008–18 decade.  More restaurants will open and nontraditional food service operations, such as those found inside grocery and convenience stores, will serve more prepared food items. Other places that have dining rooms and cafeterias–such as schools, hospitals, and residential care facilities for the elderly–will open new or expanded food service operations to meet the needs of their growing customer base.
 
Among food services and drinking places, special food services, which include caterers and food service operators who often provide meals in hospitals, office buildings, or sporting venues on a contract basis, are expected to grow the fastest during the projection period. These companies typically employ large numbers of cafeteria and institution cooks and other cooks who perform cooking duties; employment in these occupations is expected to grow 10 percent (about as fast as the average) and 16 percent (faster than the average), respectively.   Full-service restaurants also will continue to attract patrons and grow in number, but not as fast as the previous decade. As restaurants increase their focus on the carryout business, cooks and food preparation workers will be needed to compete with limited service restaurants and grocery stores. Employment of restaurant cooks is expected to show average growth (8 percent).
 
Cupertino High             Fremont High                        Gunn High                        Homestead High  
 
 Michelle McClellan             Celia Krippene                          Cindy Peters                       Gary Yoshida
 
 
 
 Los Altos High
 
  Patti Fambrini  
 
Articulated with Mission College’s Hospitality Management Program-  Basic Foods Preparation  HM 051