Students will be prepared with the knowledge and skills necessary to succeed in the restaurant and foodservice industry. Demonstrate food safety and sanitation procedures. Identify characteristics of major foodborne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention. Employ food service management safety/sanitation program procedures, including CPR and first aid. Use knowledge of systems for documenting, investigating, reporting, and preventing food borne illness. Use the Hazard Analysis Critical Control Point (HACCP) and crisis management principles and procedures during food handling processes to minimize the risks of foodborne illness. Practice good personal hygiene/health procedures, including dental health and weight management, and report symptoms of illness. Demonstrate proper purchasing, receiving, storage, and handling of both raw and prepared foods. Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods items, between raw and ready-to-eat foods. and other food products. Analyze current types of cleaning materials and sanitizers for proper uses and safety hazards. Demonstrate procedures for cleaning and sanitizing equipment, serving beverages, glassware, and utensils to meet industry standards. Demonstrate professional skills in safe handling of knives, tools, and equipment. Apply the fundamentals of time, temperature, Design internal/external crisis management and disaster plans and response procedures.

Demonstrate food safety and sanitation procedures. Identify characteristics of major foodborne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention. Employ food service management safety/sanitation program procedures, including CPR and first aid. Use knowledge of systems for documenting, investigating, reporting, and preventing food borne illness. Use the Hazard Analysis Critical Control Point (HACCP) and crisis management principles and procedures during food handling processes to minimize the risks of foodborne illness. Practice good personal hygiene/health procedures, including dental health and weight management, and report symptoms of illness. Demonstrate proper purchasing, receiving, storage, and handling of both raw and prepared foods. Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods. Demonstrate professional skills in safe handling of knives, tools, and equipment. Demonstrate professional skills in safe handling of knives, tools, and equipment. Demonstrate professional skill for a variety of blending, mocktail and cocktail to include garnished, decorating, use of fire and flaring, using professional equipment and current technologies.

*To satisfy the following needs − … *To provide high quality food and beverages. *To provide a friendly and welcoming atmosphere. *To provide professional, hygienic, and attentive service. *To impart value for money. *To retain the existing customers and to bring in new ones *To provide the different types of services *To serve in a busy environment, setting tables for different service styles and the appropriate napkin folding to match the theme or ambiance.