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    The Commercial Foods program includes the following areas of study: ordering, storing, preparing, handling, and serving food in large quantities. Students will be involved in their training in the areas of baker, cook, waiter/waitress, restaurant manager, and other occupations found within the food and beverage preparation and service occupation. The course will offer instruction in menu planning, dining room service, cafeteria service, food service standards, restaurant, book keeping and restaurant public relations. Health regulations pertaining to public food establishments will be taught as an integral part of the course.