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Food Production
Management & Services
Grade 10
Course
Description:
This course will introduce students to the field of
Culinary Arts. The
student completing the course will be able to demonstrate
proper safety and sanitation practices, knife handling
skills, food identification, food preparation, bakery
preparation, dining facility preparation, buffet
preparation, supply ordering and inventory skills, and
support services. This course is recommended for all students who wish
to pursue further instruction at the post secondary level or
enter the career field. It
is a yearlong course
presented in a 3 period block. Basic mathematics skills, Explore,
English 9, or permission of the Career & Technical
Education Director is a prerequisite.
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