1/ 21 – 1/24: Students will learn to fabricate whole chicken into…
Category: CA 09
(9) The student understands the various food service operations such as quick service, fast casual, casual, fine dining, institutional, and beverage service. The student is expected to:
(A) explain quality customer service;
(B) demonstrate types of table setting, dining, and service skills;
(C) differentiate between service styles; and
(D) compare and contrast the roles of the front of the house and the back of the house in the various food service operations.
10/22/24 – 11/22/24
The rest of October we will be working on pie crust. We…
Week of 8/26/24
Juniors and Seniors who have not certified will continue to work on…
April 15 – May 10
Week of April 15 – Cinnamon rolls with a twist Week of…
Week of March 4 – March 8
Students will create their own copycat Crumble cookie in spring flavors and…
January 29 – March 1
Students will continue to use fabricated (broken down) chicken to create dishes.…
November 6 – November 17
Juniors and seniors will be taking the ServSafe FoodManager test during the…
October 9 – October 30
Students will continue to work on ServSafe FoodManager. Completing Chapters 10-15. Studnets…