Food & Beverage Management
kevin July 21, 2020 Consumer Services, Hospitality & Tourism:
FOOD & BEVERAGE MANAGEMENT
The Food & Beverage Management program provides students with the basics of food prep and hospitality service. Students gain hands-on experience making soups, stocks, and sauces; preparing meat, poultry and seafood; and many other aspects of cooking.
Students also learn about safety, sanitation and knife handling skills. Part of the course focuses on nutritional science and multi-cultural cuisine. The program offers several field trips to food-related venues. It is a great stepping stone for those interested in the hospitality industry as a career or a part-time job.
IS IT THE RIGHT FIT FOR ME?
Culinary careers are a great fit for a variety of personality types and interests. Food preparation roles require high standards of cleanliness and consistency, creativity, and the ability to work in a fast-paced environment. Customer service skills and the ability to work with / manage different types of people is also important. Many careers in the field require evening/night and weekend hours.
Careers in the field include:
- Cook (line, prep, short order, etc.)
- Chef (sous, head, executive, etc.)
- Specialty chefs (pastry, sause, grill, etc.)
- Catering
- Butcher
- Sommelier
- Restaurant Manager
- Product / Recipe Development
- Food Stylist
- Food Writer
- Specialty Food Retail
These are just a few examples! Discuss additional career paths with your School Counselor or CCTC's Counselor.
CTE Completer Requirements: Complete the sequence of courses below AND complete Serve Safe and Prostart assessments
Articulation Agreements: Various national partnerships (discuss with your Guidance Counselor)
Course 901 | 10 periods/week/semester | 2 credits (CTE credit)
This course provides an introduction to the food service and hospitality industry. Students develop and demonstrate skills in safe and sanitary food handling and preparation techniques. Students learn to prepare a variety of foods. They develop a broad understanding of the variety of career options available in the food service and hospitality industry, and have the opportunity to earn the ServSafe Credential. Students successfully completing this course will be able to:
- Describe the variety of careers within the food service and hospitality industry and the education required to be successful
- Demonstrate proper handling of different types of foods
- Demonstrate work-place safety
- Demonstrate a variety of food preparation techniques
- Demonstrate an understanding of nutrition, evaluate and apply the principles of the food pyramid and its importance for healthy living
- Prepare and work with a variety of foods to include dairy, salads and garnishes, fruits and vegetables
- Demonstrate effective teamwork, communication, problem-solving, and decision-making skills
- Apply mathematical concepts relevant to the restaurant, food service and hospitality industry
Prerequisites and other notes: Recommended for students in grades 10-12. Students taking this course must also enroll in 3rd period Culinary Practicum (903). Students must take Industry Assessment ProStart I, and ServSafe to receive credit for the course.
Course 902 | 10 periods/week/semester | 2 credits (CTE credit)
Students enrolled in this course will continue to prepare a variety of foods. They will create menus and demonstrate various types of restaurant service. They will apply purchasing techniques and demonstrate an understanding of inventory monitoring and control. Students will have the opportunity for an authentic, mentored work-based learning experience. Students successfully completing this course will be able to:
- Describe the history of food service and hospitality
- Describe various types of lodging establishments and career opportunities associated with each type
- Identify global cultures and traditions related to food preparation and service
- Prepare a variety of foods including desserts, based goods, meat, poultry and seafood, stocks, soups and sauces
- Define and develop a variety of menus and food service styles effective of the industry
- Apply concepts of purchasing and inventory control
- Apply mathematical concepts relevant to the restaurant and food service industry
- Demonstrate effective teamwork, communication, problem-solving, and decision-making skills
Prerequisites and other notes: Food Service Professional I (901). Students taking this course must also enroll in a 3rd period Culinary Practicum (904). Students must take Industry Assessment ProStart II to receive credit for the course. Concentrator course only for this major.
Course 903, 904 | 10 periods/week/semester | 1 credit (CTE credit)
This course provides students the opportunity to further refine and apply skills that support all aspects of the industry. It will assist in preparing students for employment and advancement in the field of hospitality and food and beverage management. Students successfully completing this course will be able to:
- Explore job market and employment opportunities
- Apply the fundamentals of managing a food service establishment
- Explain and demonstrate the skills necessary for transition from school to a professional setting
- Apply the foundation knowledge of safe and sanitary food preparation and food handling techniques
- Apply the foundation knowledge in order to prepare a wide variety of foods
Prerequisites and other notes: Concurrently enrolled and/or completed Food Service Professional I (901) & Food Service Professional II (902). Food Service Practicum (903) is taken in conjunction with Food Service Professional I (901) and Food Service Practicum (904) is taken in conjunction with Food Service Professional II (902). Completer course only for this major.
We the class of 2021 have begun our journey into the restaurant management and culinary arts field, here at the Culinary Arts Center. We […]
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