Instructor: Amanda Connell
aconnell@ntccschool.org
Students in the Food Production and Management Class will learn safety practices relating to an institutional kitchen. These practices will include workplace safety and food safety. Students will learn to safely operate dishmachines, proofing boxes, convection ovens, conventional ovens, warming ovens, gas ranges, grills, griddles, steamers, deep-fat fryers, mixers, knives, and smallwares.
Students will learn to read and prepare standardized recipes in a variety of food preparation areas, such as the baking area, the cooking area, the dessert area, and the salad area. Students will have the opportunity to operate The Blue Fountain Restaurant for real-world experience. Second level students are offered the ServSafe Certification Course. This 16-hour course is nationally recognized. Upon receiving a passing score on the certification test, students receive a certificate which will make them more employable.
Related Occupations
Food service worker, cook, supervisor, and food service manager.
State-of-the-art Kitchen Facility
Nature of Work
The foodservice industry is exciting, rewarding, and demanding. Some evenings, weekends, and holidays may be required. This occupation relies on teamwork.
Training & Advancement
Entry-level jobs are mostly on–the-job training. There are usually chances for advancement if the worker shows interest and a willingness to learn. ServSafe Certification is definitely a plus for advancement.
Job Outlook
The outlook is good for food preparation workers, serving workers, cooks, first-line supervisors/managers through 2018.
Our kitchen has plenty of room!
Earnings
Vary greatly due to demographics and the type of employer.
Scope & Sequence
(suggested academic & CTE per POS/SOAR)
Algebra I, Algebra II, Geometry, Biology, Chemistry, Civics, U.S.History, Cooking I, and Cooking II.
Articulation Agreements
Pennsylvania College of Technology
Industry Certifications Available Through Program
ServSafe Food Safety Certification
Information can be obtained from the Bureau of Labor Statistics, www.bls.gov