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In this course, students resume progress in pursuing competencies in food production and services. Orientation to the food service industry and development of food preparation skills are reinforced. Food service management functions are introduced. More in-depth information is provided and higher levels of skills are taught. This course is ideal for 11th and 12th grade students who have credits in Foods and Nutrition and Culinary I, who are interested in completing the Culinary Arts Career Pathway.