A program designed to develop the students' skills in basic food service and housekeeping.
The Junior students are exposed to all phases of a hotel-restaurant operation in a hands-on environment. Students enrolled in this program take part in operating a school cafeteria, providing housekeeping and laundry duties in a prescribed area.
During the Senior year, the students spend their lab time in a work setting at a local nursing home performing duties in housekeeping, laundry, food service and activities.
Students who excel at the nursing home are often employed when their training is complete.
Lab Activities May Include:
- Baking
- Food Preparation
- Table Setup
- Banquet Setup
- Housekeeping Technologies
- Field Experiences
- Working on a Job Site
- Laundering Student Uniforms and Linens
- Operating Kitchen Equipment
Instructors:
Basic Food Service/Hospitality Care 11 – Rita Roberts
Basic Food Service/Hospitality Care 11 – Anna Overly
Basic Food Service/Hospitality Care 12 – Cheryl Fisher