This program provides training for a variety of careers in the food industry where more than 100,000 new jobs are available anually. Skills taught inside include commercial cooking and baking, health and safety standards, and organizational skills. The operation of the "Hill Top Restaurant," which is open to the public, reinforces wholesale purchasing, preparation, sales, serving and management procedures.
The Freshmen will learn the basics of the kitchen. This includes running a dishmachine, pot washing, sanitation, dining room procedures, basic sandwiches and salads. Also covered is the use of basic equipment; slicer, portion scales, bakers scales, mixers, and mangler. The student will spend time in the dining room learning to serve customers and set up the dining room for service. Basic baking items include: cookies, dinner rolls, and other less advanced items. Freshmen are usually paired with upper classmen who will help them. Particular emphasis is placed on safety. The Freshmen will learn how to develop the basics of the kitchen. This includes safety, sanitation, and hygiene. In addition, dining room procedures such as computer checks, table setting, and serving customers will be taught. Students will be introduced to food service hygiene, correct temperature regulation and kitchen sanitation. Also, correct safety habits will be taught in the related classroom. Students will be tested on all basic skills pertaining to the food industry. This course will include: lectures, video, guest speakers, and demonstration. Activity guides from the food management, production and service curriculum will also be used.
The Sophomores will continue with their kitchen basics as in the first year. Students will learn more complicated recipes and formulas and will often be expected to work on some projects alone. They will also be introduced to grill, fryolator, and line work. Particular emphasis is placed on safety. The Sophomores will continue with their kitchen basics as in the first year. Students will learn more complicated recipes and formulas. Emphasis will be placed on weights and measure. Students will work on different projects alone. Particular emphasis is placed on safety and sanitation.
The Juniors will work in meats, sauces, soup, more advanced bakery work, buffet work, and handle the more difficult items on the menu. Particular attention is paid to line work. Emphasis is placed on safety. The Juniors will be introduced to more advanced entrees, soups, sauces, gravy and vegetable preparation. Particular attention is paid to line work, as well as, buffet work and more advanced bakery work. Particular attention is placed on safety and hygiene.
The Seniors will continue their work on main entrees, soups, and sauces. Students will help underclassmen with their work. The students will do dining room supervision and hosting, and more advanced pastry work, such as different types of breads and rolls. Line and grill work, butchering, inventory, storeroom, and set up and control are also emphasized. particular emphasis is placed on safety. The Seniors continue their work on main entrees, soups, sauces, Oriental, Chinese, and French Cuisine. Each student in the Senior class is required to do a project such as design a menu. Students will be introduced to marzipan, gum paste, and ice cream. Seniors will become certified in Serv-Safe.
