Business, Hospitality, and Tourism Prostart II
Business, Hospitality, and Tourism Prostart II – 370031
Course Description: This course is designed to provide students with an industry-driven curriculum providing real-life opportunities and the application of practical skills encompassing culinary techniques and management skills.
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Students will demonstrate procedures applied to safety, security, and environmental issues in the food service industry.
Students will demonstrate implementation of food service management and leadership functions.
Students will demonstrate menu planning and preparation techniques to meet customers’ nutritional needs.
Students will investigate cost analysis and control, menu planning, inventory and purchasing, receiving and storage, marketing, and sustainability practices in quality food service operations.
Students will apply concepts of quality service to assure customer satisfaction.
Students will prepare a variety of culturally authentic ethnic recipes.