Hospitality/Food Service

The demand for hospitality/food service workers at every level is high. The Hospitality/Food Service curriculum concentrates on skills from entry level to basic management. They include: table service, cash handling, customer relations, baking, quantity food preparation, short order cookery, sanitation, culinary arts, garde-manger and management. Students operate a banquet facility at the Technical Center for groups up to 120 guests, as well as a restaurant, the Main Street Cafe', which is open to the public from noon to 1:30 most Fridays. Upon graduation, students are ready for continuing career education or begin entry-level employment.

Documents

Printable Course Brochure

Syllabus: Hospitality/Food Service