COLBERT PUBLIC SCHOOL

This course is an introduction to the history of food service and kitchen fundamentals such as safety, sanitation, kitchen equipment and kitchen basics. Nutrition as it relates to food preparation is also covered. The ServSafe certification by National Restaurant Association may be taught/obtained during this course.  Students learn preparation and quantity food production skills in breakfast foods, sandwiches, salads, garnishes, fruits, vegetables, potatoes and grains.  Students will learn proper terminology and use of equipment applicable to the preparation of these foods. The importance of teamwork in the food service environment is also emphasized.