Western High School

Mrs. Corey Duarte

Course Description
This competency-based course prepares students for positions in the restaurant/food service industry. Included are core content standards, such as safety and sanitation, food service operations, nutrition, food preparation and presentation, international cooking, and garde manger.

Objectives
Upon completion of the course the student will be able to:
1. Identify and practice sanitation, safety skills, and HACCP.
2. Understanding principles of nutrition, government dietary guidelines, food labels,
food groups and the Food Pyramid set by the USDA Food Guide.
3. Identify and demonstrate cooking techniques.
4. Identify and prepare meats, seafoods, soups, sauces, and salads.
5. Demonstrate proper methods of baking and preparing pastries and desserts.
6. Develop and plan menus.
7. Prepare, set-up and serve a catered banquet.
8. Understand and demonstrate food service calculations for menu planning, food costing, and recipe cost analysis.
9. Analyze the employment outlook in food production, management, catering and related services.

Position:

Teacher

Contact:

Phone: 714-220-4040

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