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The student will:
1. Apply principles and proper procedures for sanitation and safe
hygienic food handling.
2. Recognize the importance of the client contact including gathering of
event details, setting up a menu, and determining a price.
3. Identify a variety of catering facilities, including homes, halls, and
wineries.
4. Identify and properly utilize tools and equipment found in commercial
catering kitchens.
5. Preview a potential site and identify the logistics associated with
that site.
6. Analyze the food prep process including determining proper amounts and
correct timing.
7. Analyze and enact all aspects of the preparation of the event
including setup, cooking, and service.
8. Employ a working vocabulary of culinary terms.
9. Interpret various recipe forms and recipes.
10. Apply rules for receiving and inspecting incoming food and for proper
storage procedures.
11. Explain and utilize cost control principles (total utilization).
12. Implement practical kitchen maintenance procedures.
13. Properly handle servicewares with consideration to sanitation and
safety.
14. Properly set a table for a variety of menu styles.
15. Identify serving utensils, their location within the setting, and
their proper offering and removal.
16. Set up a basic placesetting.
17. Assemble a sidestand to support smooth and timely service.
18. Describe and apply common styles of catering service.
19. Demonstrate the proper way to carry a tray.
20. Load a tray efficiently with clean / soiled plates.
21. Carry plates to and from table by hand demonstrating proper carrying
technique.
22. Properly serve a plate.
23. Properly clear a table by hand.
24. Identify and use common methods of serving the public.
25. Discuss the components and fundamentals of banquet service.
26. List and demonstrate Do's and Don'ts of customer relations.
27. Display ability to work in a team environment.
28. Identify and exhibit personal qualities and behaviors required for
getting and keeping a job in the food service industry.
29. Apply and refine basic baking skills in a professional bakeshop.
30. Prepare a variety of baked goods for catering.
31. Prepare a variety of desserts for catering.
32. Organize baking production schedules for catered events.
33. Display ability to take on more responsibility and a leadership role
when repeating course.
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1. Legal, health, and liability requirements including permits and
kitchen equipment.
2. Catering facilities - halls and wineries.
3. Client contact - gathering of information; menu and pricing.
4. Site preview - logistics.
5. Food prep - amounts, timing.
6. Preparing for the event - rentals.
7. The actual events - cooking and serving on site.
8. Sanitation and safety.
9. Role of table service in the industry.
10. Setting up a sidestand.
11. Proper setting up and breaking down of tables.
12. Classical styles of catering service.
13. Food and beverage service.
14. Components and fundamentals of banquet service.
15. Further development of basic baking skills.
16. Practical professional baking and pastry preparation.
17. Catering sales baking and pastry production.
18. Customer service.
19. Teamwork.
20. When course is repeated, student will take on more responsibility and
leadership.
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Teacher prepared materials.
