This course allows students to practice and explore various skills in culinary arts and management used in many foodservice settings. Some of the units of study include preparing for a successful career in hospitality, successful customer relations, preparing and serving safe food, preventing accidents and injuries, food service equipment, breakfast foods and sandwiches, soups, salads, salad dressings, garnishing, , grilling, working with people, business math, and controlling foodservice costs. Students are expected to participate in customer service and sales experience projects. Students will be required to wear black pants and a chef coat on days in which food is served to the public. Note: All students are expected to reach 80% or better on Food Safety and Sanitation course test in this course; taking the test as many times as needed to reach this standard. In addition, students can choose to complete National Restaurant Association certification in Food Safety for Food Handlers; which is recognized nationwide.
ServSafe Certification is a food and beverage safety training and certificate program administered by the National Restaurant Association. The program is accredited by ANSI and the Conference for Food Protection. Sanitation certification is required by most restaurants as a basic credential for their management staff.
Students must pass the ServSafe Manager Exam to receive Technical College and University Credit for Sanitation and Safety college course.
*This class will cover some of the content for ProStart© certification. ProStart© certification is a national certification for the foodservice industry.
Sanitation 1 is the 1st of 3 courses in the WTC Food Industry Aide Certification program.
Culinary Fundamentals is the 2nd of 3 courses in the WTC Food Industry Aide Certification program.
*Offered in 2023-2024
Length: (1) Trimester Block
Grade Level: 11, 12
Prerequisite: Prior Foods Course
Cum Laude Points: 0
Career Cluster(s): Hospitality, Lodging and Tourism