This one-credit class will introduce students to the basic skills needed for an entry-level position in foodservice and production.  Students will be taught proper sanitation, recipe reading, recipe preparation, and proper equipment usage. Emphasis is placed on developing appropriate work habits expected by employers.

Food Production II

This three-credit course is offered during both semesters. Students will learn proper techniques to use in waiting on customers, food preparation and presentation, cashiering skills, food storage, customer-employer relations, and close-up procedures.

Food Production III

This two-credit class further emphasizes skills learned in Food Production l with students being responsible for the preparation and completion of food products and the serving area for lunch service. Cake decorating is also taught during the spring semester.

Kraft