enrollment key = schexnayder1

This course is the first of two courses focused on preparing students for careers in the foodservice/hospitality industry. Emphasis is on obtaining skills for the
industry-based certification and preparation for internships in the industry.
Topics of study include skills necessary for careers in the hospitality
industry, organization and management, professionalism, use of commercial
equipment, proper sanitation and safety standards for industry, and essential
math. This class includes laboratory experiences utilizing advanced planning
and preparation techniques. Skills in critical thinking, communications, and
science are reinforced in this course. Appropriate work-based learning
strategies for this course are service learning, field trips, and job
shadowing. School-based enterprises, internships, and project provide the
opportunities for application of instructional competencies. This course is
designed for junior and senior students.