Culinary Arts III

Restaurant, Food, and Beverage Services-Comprehensive courses provide students with knowledge and skills related to commercial and institutional food service establishments. Course topics range widely, but usually include sanitation and safety procedures, nutrition and dietary guidelines, food preparation (and quantity food production), and meal planning and presentation. Restaurant, Food, and Beverage Service courses may include both 'back-of-the-house' and 'front-of-the-house' experiences, and may therefore also cover reservation systems, customer service, and restaurant/business management.