Food Production Management and Services

Program Overview

Career Opportunities

• Restaurant manager • Chef/executive chef • Owner/entrepreneur

• Server • Host/hostess • Teacher

• Concessionaire • Grocery store/deli manager • Event planner

• Caterer • Banquet manager • Hotel food and beverage manager

• Food supplier/distributor • Food scientist • Institutional menu planner

• Food journalist • Food stylist

Courses are open to 11 and 12 grade students

The culinary Arts program is a one - year program which requires students to attend class two blocks a day for the school year. Upon successful completion of the one- year program, the student will receive 12 college credits at NWACC for Culinary Arts and Hospitality coursework.

Culinary Arts Curriculum

The food production and culinary arts curriculum introduces students to the culinary arts and hospitality profession emphasizing the development of basic competencies using menus and recipes, standardization, organization and kitchen procedures. Additionally students will cover nutrition, menu design and restaurant layout, customer relations and other topics required by today’s hospitality industry.

Students will also have the opportunity to sit for the national Serve Safe exam which when passed awards them a certificate recognized nationally for food and kitchen safety.

Food Production and Management Services

Experiences in this course are designed to help students become aware of career opportunities and competencies required in the occupational area of food production, management and services.  Emphasis in this course is given to the development of competencies related to employability; technology in food production, management, and services; sanitation and safety; nutrition as related to food service; serving of food; purchasing, receiving, and storing of food supplies; production and management of food; use, care, and storage of large and small commercial food service equipment; menu planning; and modified diets.  Upon completion of this course, a student should have gained entry-level skills needed for employment in institutional, commercial, or self-owned food establishments; have identified areas of special interest related to food service; and have developed skills required for obtaining and maintaining employment.

Intro to Culinary Arts

This course is an in-depth study of the professional kitchen and culinary applications. Topics include ingredient identification, basic and advanced cooking methods and principles and kitchen management and organization. The class will also teach plating techniques for individuals and buffet presentations.

Food and Nutrition

Introductory course in basic nutrition that covers what nutrients are found in food and how the human body uses them for proper functioning and health. Students will learn how to plan nutritious menus, how to work with food allergies and restrictive diets and to be able to cook better food for healthy living.

ProStart I & 2 – Certificate Course

This industry-based course prepares high school students for careers in the restaurant and food service industry. ProStart students experience classroom study, mentored work experience and local and national competitions. Students may earn scholarships based on completing classroom curriculum, documenting paid mentored work hours competitions and passing national exams.

Rebecca Liles, Instructor (located at the Non Profit Center in Rogers)

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