Technology — Food Service Technology — Food Service (Example Only) First Year Fall Credits Dist. Educ. 170 3 Dist. Educ. 171 3 Dist. Educ. 114 4 Dist. Educ. 121 4 Dist. Educ. 189 2 Electives 0-2 16-18 Qualify for first level of employment: checkers, apprentice meat cutters, food sales personnel Winter Credits Dist. Educ. 116 3 Dist. Educ. Ill 3 Dist. Educ. 120 5 Dist. Educ. 189 2 Electives 2-5 Second Year Fall Credits Dist. Educ. 236 3 Family Life 202 3 Dist. Educ. 244 5 Dist. Educ. 289 1 Electives 3-5 15-17 Winter Credits Dist. Educ. 219 4 Dist. Educ. 250 5 Dist. Educ. 218 3 Dist. Educ. 213 4 Dist. Educ. 289 1 15-18 Spring Credits Spring 17 Credits Dist. Educ. 140 3 Dist. Educ. 160 3 Dist. Educ. 130 5 Dist. Educ. 189 2 Electives 2-5 15-18 Dist. Educ. 238 3 Dist. Educ. 253 5 Dist. Educ. 189 1 Electives 6-9 15-18 Qualify for third level of employment. 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 ■ First Level Students completing the first level of training, (waitress, hostess or waiter) will receive a certificate of achievement. This will require 15-18 credit hours as follows: (1 quarter) Distributive Education Courses (12 hours). Electives (3-6 hours). Second Level Students completing the second level of training will receive a certificate of proficiency in basic food preparation. This will require 45 credit hours as follows: (3 quarters) Distributive Education Courses (32 hours), Electives (13 hours). Third Level Students completing the third level of training will receive a certificate of completion in restaurant operation and advanced preparation skills. This will require 93 credit hours as follows: (6 quarters) Distributive Education Courses (62 hours), Electives (31 hours). COURSES OF INSTRUCTION 111. Sanitation and Safety—Course will include instruction in the area of bacterial growth in food, food borne disease, bacterial and chemical food poisoning, control of rodents and insects, contaminants, prevention of contamination, sanitary handling of food and utensils, and control of disease through proper storage and handling, cause of and prevention of accidents will also be included. Three lectures. A (3) 304 305