Honors Foods II
This course is designed to give students advanced preparation techniques with yeast breads, knife cuts, and cakes. Students will develop and participate in a simulated in-school business where they will learn the basic steps in business management. The majority of the course will place emphasis on safe and sanitary food preparation. Students will then have the opportunity to take the National Restaurant Association's ServSafe exam where they can earn their ServSafe Food Manager certification.
Topics we will discuss :
* Servsafe Curriculum
* Food purchasing, receiving, preparation, serving and storage
* Foodborne illnesses & Allergies
* Facilities & pest management
* Nutrition through life cycle
* Medical and athletic nutrition
* Entrepeneurship (creating and running a business)
* Food from farm to table
Supplies Needed:
* 1 inch 3-ring binder
* Pencil /Pen
* Note cards
** Clean baseball hat or hair net (per Food Code policy)
=============================
This class will also offer students a hands-on experience through real life kitchen lab settings.
Students wishing to enter into Foods II Course must complete Foods I in order to meet prerequisites.
REQUIRED: Servsafe Manager Exam and State Final Exam
This course is designed to give students advanced preparation techniques with yeast breads, knife cuts, and cakes. Students will develop and participate in a simulated in-school business where they will learn the basic steps in business management. The majority of the course will place emphasis on safe and sanitary food preparation. Students will then have the opportunity to take the National Restaurant Association's ServSafe exam where they can earn their ServSafe Food Manager certification.
Topics we will discuss :
* Servsafe Curriculum
* Food purchasing, receiving, preparation, serving and storage
* Foodborne illnesses & Allergies
* Facilities & pest management
* Nutrition through life cycle
* Medical and athletic nutrition
* Entrepeneurship (creating and running a business)
* Food from farm to table
Supplies Needed:
* 1 inch 3-ring binder
* Pencil /Pen
* Note cards
** Clean baseball hat or hair net (per Food Code policy)
=============================
This class will also offer students a hands-on experience through real life kitchen lab settings.
Students wishing to enter into Foods II Course must complete Foods I in order to meet prerequisites.
REQUIRED: Servsafe Manager Exam and State Final Exam
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Requires a PDF File reader that can be downloaded here if needed !
** Some Buttons maybe disabled at certain times of the year **