FOOD SERVICE trains students to select, order, prepare, serve, and manage large quantities of food.Students develop and practice skills in cooking, specialty meat cutting, baking, maintaining kitchen equipment, sanitation, and safety.
Service and management experience is gained by working in the restaurant dining room as cashiers, host/hostesses, and waiters/waitresses. As this program is service-oriented, the student must enjoy working with people and be able to cope with changes and pressure. Neat and clean personal appearance is stressed.
Employment opportunities are plentiful in food preparation, service, and management. The knowledge required for these positions range from basic through specific skill abilities, including comprehensive management.