Intro CA 13

(13) The student understands the use of technical knowledge and skills required to pursue careers in the restaurant food service industry, including knowledge of design, operation, and maintenance of technological systems. The student is expected to:
(A) define job-specific technical vocabulary;
(B) analyze customer comments to formulate improvements in services and products and training of staff;
(C) detail ways to achieve high rates of customer satisfaction;
(D) use different types of payment options to facilitate customer payments for services; and
(E) demonstrate technical skills used in producing quality food service.

March 25 – May 10

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Students will continue to create a food service industry business.  Each week will focus on specific tasks for completing and presenting the project by May 10th.  Students will choose a presentation date from May 8-10.

March 25-29: Choose concept, name, logo, and location

April 2-5: choose menu options, specific location, business model

April 8-12: Employee handbook, target market, and begin financials

April 15-19: Marketing, slogan, decor

April 22-26: Commercial, work on financials, presentation

April 29-May 7: 3-D model and choose food sample to prepare

May 8-10: Presentations

January 29 – March 1

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1/29/24 – Students will continue to practice knife skills to create mire poix and make potato soup

2/5/24 – Students will use knife skills to create uniquely seasoned fries and a dipping sauce.

2/12/24 – Students will work in groups to problem solve

2/20/24 – Students will use mire poix to create sauce tomate and make homemade pasta

2/26/24 – Students will learn how to make yeast breads via cinnamon rolls.