HOSPITALITY AND RESTAURANT MANAGEMENT
GRADES 11, 12
1 CREDIT
2 SEMESTERS
1.0 GRADE WT.

Prerequisites:  Food Fundamentals 1

Students will prepare for employment in the food service industry by demonstrating skills in sanitation and safety codes, cost controls, production schedules, and management of the food service stations.  Advance preparation techniques are taught with emphasis on quantity foods, menu strategies, and special diets.  Students will apply knowledge learned to lab projects in catering and food service operations such as luncheons, special events, and special sales.  The student will investigate occupations in the hospitality, food service, and dietetic industries.  This is a ProStart course certified by the Illinois Restaurant Association Educational Foundation.  Students who complete this course, pass the National ProStart Examination test, and complete 400 hours of supervised food service employment have the opportunity to earn the ProS tart National Certificate of Achievement.

REMARKS:  GAP 10 students may enroll. Students enrolled in this course have a dual credit option to receive college credit from Joliet Junior College.