Hospitality and Culinary 101 is a short-term training designed to give students an understanding of current trends in the food service industry.

The curriculum includes sanitation, inventory control, formal and informal dining, and food preparation techniques. The course is designed to give the students a diversified look at their career options in the hospitality and food service industry.

Upon completion, students will have the skills necessary for a position in the food service industry, verified with industry certification in ServSafe Food Manager. 

For an occupational overview of Food Managers, check out INDemandJobs. 

• Learning how to be a food service professional & sitting for the ServSafe exam
• Learning the kitchen, the equipment, and the tools
• Learning safety protocols, wash & rinse, proper equipment use
• Learning knife techniques, oven techniques, cooking with pans, fryers, mixers
• Learning proper food prep techniques, how food service works, expectations of a line cook, chef
• Learning recipes, cooking methods, and food prep techniques
• Learning the hospitality industry, career opportunities, and how the service impacts hospitality operations
• Learning how to treat customers, how to work an event, and how these things impact the business/operation
• Learning how to organize and deliver a service and/or event, conducting a mock service