Junior (1st Year)

1st semester

• School Based Learning
  • Classroom Instruction
  • Classroom Speakers
    
• Work Based Learning
  • Worksite Tours
  • Job Shadowing

2nd semester

• School Based Learning
  • Classroom Instruction
  • Classroom Speakers
    
• Work Based Learning
  • Job Shadowing
  • Paid Internship * (1st Rotation)

Summer

• Paid Internship * (1st or 2nd Rotation)

1st semester

• School Based Learning
  • Classroom Instruction
  • Classroom Speakers / Demonstration
    
• Work Based Learning
  • Paid Internship ** (3rd rotation)
  • or Paid Apprenticeship **

2nd semester

• School Based Learning
  • Classroom Instruction
  • Classroom Speakers/ Demonstration
  • NRA Exam
    
• Work Based Learning
  • Paid Internship ** (4th rotation)
  • or Paid Apprenticeship **

Year 1

1. Preparing for a Successful Career
2. Successful Customer Relations
3. Preparing and Serving Safe Food
4. Preventing Accidents and Injuries
5. Kitchen Basics
6. Foodservice Equipment
7. Nutrition
8. Breakfast Foods and Sandwiches
9. Working with People
10. Salads and Garnishes
11. Business Math
12. Fruits and Vegetables
13. Controlling Foodservices Costs

Year 2

1. The History of Food Service
2. Potatoes and Grains
3. The Lodging Industry
4. The Art of Service
5. Desserts and Baked Goods
6. Marketing and the Menu
7. Purchasing and Inventory Control
8. Meat, Poultry, and Seafood
9. Standard Accounting Practices
10. Stocks, Soups, and Sauces
11. Tourism and Retail Industry
12. Communicating with Customers