Technology — Food Distribution Technology — Food Service Levels of Proficiency 1st Level Checkers, Food Sales Personnel, and Apprentice Meat Cutters (18 credit hours—1 quarter) Certificate of Proficiency D. E. Classes 12 hours Electives 3-6 hours 15-18 credit hours 2nd Level Supervision of Department Operation (3 quarters) Certificate of Proficiency D. E. Classes 32 hours Electives 13 hours 45 credit hours 3rd Level Supermarket Management and Operation (6 quarters) Associate of Applied Science in D.E. Food Distributive Emphasis D. E. Classes 62 hours Electives 31 hours 93 credit hours (Example Only) First Year Fall Credits Dist. Educ. 170 Dist. Educ. 171 Dist. Educ. 114 Dist. Educ. 121 Dist. Educ. 189 Electives o 3 4 4 2 0-2 Second Year Fall Credits Dist. Educ. 236 3 Dist. Educ. 244 5 Dist. Educ. 289 1 Electives 3-5 16-18 Qualify for first level of employment: checkers, apprentice meat cutters, food sales personnel Winter Credits Winter 12-14 Credits Dist. Educ. 116 3 Dist. Educ. Ill 3 Dist. Educ. 120 5 Dist. Educ. 189 2 Electives 2-5 Dist. Educ. 219 4 Dist. Educ. 250 5 Dist. Educ. 218 3 Dist. Educ. 213 4 Dist. Educ. 289 1 First Year Spring Credits Dist. Educ. 140 3 Dist. Educ. 160 3 Dist. Educ. 130 5 Dist. Educ. 189 2 Electives 2-5 Second Year Spring Credits Dist. Educ. 238 3 Dist. Educ. 253 5 Dist. Educ. 189 1 Electives 6-9 15-18 15-18 Qualify for third level of employment. 15-18 17 FOOD SERVICE OPTION The food service area is designed to prepare men and women for employment in the major areas of restaurant administration. It is designed to train the student for the preparation and service of food; including, sanitation, menu planning, storeroom operation, food service consultant, and restaurant accounting. Students will supplement their work in theory with practical experience in the college kitchens and dining rooms. Additional practical experience is provided through on-the-job training in the local food establishments. Classes will prepare the student to enter the labor force at one of three levels: 1. Dining Room supervision, hostess or host which requires one quarter of training to be proficient. 2. Basic food preparation which requires three quarters of training. This enables the individual to become a preparation cook or a chef's assistant. 3. Restaurant operation and advanced preparation skills which requires six quarters of training to qualify the student as an apprentice cook or fancy food cook. It provides the basic proprietor skills necessary for the operation of one's own restaurant or food service. The level at which a student completes the above mentioned training will enable him to move quickly into a better position within the food establishment. The training will emphasize methods and practices of food preparation rather than theory. Levels of Proficiency Students completing the first level of training, (waitress, hostess or waiter) will receive a certificate of achievement. This 332 333