Hospitality & Tourism
Course Details & Registration Information
- 1 Learn the basic techniques on how the kitchen and a restaurant operates.
2. Perform Kitchen Prep, Pre-Meal, Service and Post Meal job duties.
3. Understand both theory and practical applications for work within the foodservice industry.
4. Recognize and perform basic food safety sanitation skills.
5. Be able to perform Point of Sale duties.
6. Perform restaurant and banquet set-up.
7. Work as a Team to fulfill assignments in the time given.
8. Field Trips to Culinary sites will be part of the class.
- •Week 1- Kitchen Cook Training: Introduction to Kitchen Safety which includes knife holding techniques, Appliances, Equipment and ingredients, Understanding of Menu, Standardized Recipes, Kitchen prep & terminology, Principles of Cooking Soups, Stocks and Sauces.
•Week 2: Basic Breakfast, Salads, Introduction to Restaurant Server Training ( Pre-Meal, During and Post Meal Duties)
•Week 3: Hors D ’Oeuvres, Sandwiches, Sides & Entrees.
•Week 4: ServSafe Training & Exams
•Week 5- Job Search Skills ( Self-Assessment, Resumes, Cover Letters, Interview Preparation)
•Week 6- Dessert, Buffet Prep & Service, Final Exams ( Restaurant Server, Kitchen Cook Certification)
- 1.Students will receive the ServSafe Certification ( National Restaurant Association), Kitchen Cook Certification & Restaurant Server Certification ( American Hotel & Lodging Education Institute).
- Attendance 90% or above
- Students must adhere to the policies set forth by the instructor.
4: Wear clean uniforms daily.
5. Students will be responsible to keep the kitchen space neat and clean upon finishing their activities.
6.Students must receive 75% or higher on their ServSafe exams and 70% or higher for Restaurant Server and Kitchen Cook exams
Wake County need for industry positions
- Line Cooks
- Restaurant Servers
- Banquet Sfaff
- Hospitality (Hotel & Restaurant Certifications) - HOS-4040A3