FCS Restauranteur

  • Whitehall
FCS Restauranteur

** 2023-2024 (Offered every other year)

This class is designed for students who want to pursue a career in the hospitality/culinary industry. It will focus on key concepts and skills of the hospitality industry. Our studies and labs will cover customer relations, preparing and serving safe food, kitchen basics, prevention of accidents and injuries, food service equipment, nutrition and meal/menu planning, working with people, business math, fruits and vegetables and controlling foodservice costs. Food production events are part of this course. In addition, students will be expected to You demonstrate knowledge of the hospitality, tourism, and recreation industries and translate their knowledge into a hypothetical or real business. The project must relate to culinary, lodging, recreation, tourism, or event coordination. Students will research existing businesses which are similar to their project, develop basic business plan and client services, information, and create a website that highlights the business.

ProStart, and Family, Community and Career Leaders of America (FCCLA) projects will be part of the classroom activities and students are encouraged to join FCCLA. Culinary Arts is the fourth and final level of Foods courses and will provide students with a set of knowledge and skills required for level one ProStart®, a National Restaurant Association certification program. Students are eligible to take the first year national ProStart® test upon completion of this course. Students are encouraged to seek Wisconsin State ServSafe® Certification for Food Service Manager.

0.5 HS Financial Literacy Credit, Western Technical College-4.0 credits~Culinary Fundamentals 1, 1.0 Western Technical College credits-Dining Room Theory

***This course meets the financial literacy requirements for graduation

Credit: 0.5 AND 4 WTC Credits

Length: (1) Trimester

Grade Level: 11, 12

Prerequisite: Prior Foods Course

Cum Laude Points: 0

Career Cluster(s): Hospitality, Lodging and Tourism

  • 11
  • 12
  • FCS