THE HOPE CENTER
Fighting Hunger….Feeding HOPE
THE SCHOOL OF HOPE “HOSTING HOSPITALITY” CULINARY ARTS TRAINING
PROGRAM
3625 East Loop 820 South
Fort Worth, TX 76119
817.451.6288
PROGRAM DESCRIPTION
“HOSTING HOSPITALITY” CULINARY ARTS TRAINIING PROGRAM is a short term vocational
training program specifically designed for The School of Hope. “Hosting Hospitality” comprises of
selected components of the food industry that we’ve carefully selected for concentration. Moreover, the
skills and requirements of these selections are first and foremost marketable! Secondly, our client
designed program will prove to be effective in terms of relevant and useful information, and training in
the selected areas of concern. This course is designed for entry level training, job placement and retention
in the food service industry with overlapping qualifiers in other high demand occupations, such as:
customer service rep., retail, hospitality industry, and so on. Its uniqueness is the working knowledge and
self training! There will be class and lab time required as well as passing various examinations such as
the state of Texas Certified Food Management (CFM) program as a means of successful completion.
This program will be measured from the initial stage and data will be retained with one year job retention
marking successful completion. With such indicators measuring outcome at every phase, technical
assistance will be immediately assessable and applied.
PROGRAM OBJECTIVE
The Objective of this program is to serve as a quick recipe for “Hope” by providing a relative short term
training course in the entry level of the food service industry Not only is this program designed to equip
the client with a working knowledge for entry level employment, but also provide personal development
through intrinsic cultivation which adds to the marketability of each client. This program will be prep to
Certified Food Management (CFM). The primary objective of this initiative is employment by means of
short term training in the food service industry where labor market indicators reflect stability.
In addition, our objective shall also be to establish a credible program that will produce a high graduate
of CFM as well as respected and aspiring employees within the food service industry. Moreover,
professional relationships with eateries or companies that hire our graduates will be maintained and
nourished by providing competent, aspiring graduates. These relationship shall be nurtured and
maintained for the effectiveness and efficiency of this program as a quick recipe for “Hope”.
ADMISSION REQUIREMENTS
Students must furnish a copy of a high school diploma or G.E.D. certificate, if applicable. If student does
not have a high school diploma or G.E.D., an assessment may be given to determine that the student has
the ability to benefit from the training offered. . Students must have the ability to read, write, and
understand the English language, as well as some basic math. The TABE Test will be a prerequisite of
acceptance.
SYNOPSIS OF COURSE:
TABE TEST
ASSESSMENT
Orientation
a. Registration
b. Overview of course demands
c. Syllabus

CHAPTER ONE
GOAL OF CERTIFICATION
A. FOOD SERVICE MANAGER FOOD PROTECTION JOB ANALYSIS
1. ON SITE FOOD PROTECTION RESPONSIBILITIES
 CHAPTER TWO
THE LAW
A. THE STATE OF TEXAS
B. LOCAL HEALTH JURISDICTIONS AND MANDATING ORDINANCES

CHAPTER THREE
CONTAMINATION HAZARDS
A. THREE CATORGORIES OF FOOD BORNE HAZARDS
B. CAUSES, DESCRIPTION AND PREVENTIONS
C. BIOLOGICAL CONTAMINATION HAZARD
D. FOUR GROUPS OF MICRO-ORGANISMS WHICH AFFECT FOODSERVICE
E. BACTERIA
1. ENVIRONMENTAL GROWTH REQUIREMENTS OF BACTERIA
2. THE FOUR BACTERIAL GROWWTH PHASES
F. POTENTIALLY HAZARDOUS DANGEROUS FOOD (PHF)
1. MAJOR CONTRIBUTING FACTORS OF BACTERIAL FOODBORNE ILLNESSES
G. CLASSES OF BACTERIAL FOODBORNE ILLNESSES
H. NON-BACTERIAL BIOLOGICAL CONTAMINATION
 CHAPTER FOUR
PROTECTION OF FOOD
A. CAUSES OF UNSAFE FOOD
1. TEMPERATURE DANGER ZONE (TDZ)
A. METAL STEM THERMOMETERS
B. CALABRATING A METAL-STEM THERMOMETER
C. UNSANITARY FOODHANDLING PRACTICES
D. INFECTED EMPLOYEES
E. CONTAMINATED INGREDIENTS
F. SIGNS OF FOOD SPOILAGE
1. MEATS
2. POULTRY
3. EGGS
4. DAIRY
5. FISH
6.
G.
1.
2.
SHELLFISH
PROPER STORAGE OF FOODS
THAWING POTENTIALLY HAZARDOUS FOODS
COOKING POTENTIALLY HAZARDOUS FOODS
 CHAPTER FIVE
FOOD SERVICE FACILITIES AND THEIR REQUIREMENTS
A. FACILITY PEST CONTROL
1. PESTICIDE REQUIREMENTS
2. MOST COMMON PESTS IN THE FOOD SERVICE INDUSTRY
B. FOOD SERVICE PERSONNEL AND SANITATION
1. PERSONAL HYGIENE
2. HOW TO WASH HANDS
3. WHEN TO WASH HANDS
 CHAPTER SIX
FOOD HANDLING PRACTICES
A. THE USE OF GLOVES
B. FIVE WAYS TO ELIMINATE FOOD HAZARDS IN FOOD SERVICE OPERATION
 CHAPTER SEVEN
OPERATIONAL PROBLEMS
A. PREVENTION OF COMMON OPERATIONAL PROBLEMS
B. FOUR STEPS IN MANAGING A FOOD BORNE ILLNESS INCIDENT
 CHAPTER EIGHT
MANAGEMENT IN FOOD SERVICE INDUSTRY
A. MANAGEMENT AND WORKPLACE SAFETY
B. STATE SAFTEY REQUIREMENT; The HEIMLICH MANEUVER SIGN
C. MANAGEMENT AND EMPLOYEE TRAINING
1. ON THE JOB TRAINING
2. ONE-ON-ONE TRAINING
 CHAPTER NINE
HAZARDS ANALYSIS CRITICAL CONTROL POINTS (HACCP)
A. DEFINITION
B. CRITICAL CONTROL POINTS
“HOSTING
HOSPITALITY”
There is not a person in the restaurant business that has any doubts that the service their
guests receive is at least as important as any other aspect of their operations. No matter how
compelling the concept, how perfect the location, how amazing the food and how well
thought out the beverage selection, a disinterested, unorganized, incompetent or
unwelcoming front of the house staff will spell certain doom for any restaurant.
Good service never just happens. First, an operator must understand exactly what constitutes
good service in his or her establishment. Then, they must relate that understanding to their
staff through a consistent, codified and effective training program. Lastly, the systems,
procedures and concepts the staff learned during their training have to be regularly reinforced
through observation, appropriate critique and persistent guidance. This course is designed to
train, in a brief amount of time, the fundamentals of Front House Service through class and
lab time and a special internship proceeding graduation.
CULINARY MATH
This course covers the basic math skills needed to successfully complete Culinary Math. Topics will
include mathematical operations using whole numbers, fractions, decimals, and percent’s in a practical
context. Problem solving will be emphasized as well as estimation for reasonableness of answers.
a.
b.
c.
d.
e.
f.
g.
Addition
Subtraction
Division
Percent’s
Computing tips
Food cost
Pricing menus
INTRODUCTION TO CUSTOMER SERVICE
This course introduces the various styles of table service and their histories, applications, advantages, and
disadvantages. Topics covered include the psychology of service, professional standards of performance
for dining room personnel, the fundamental skills required for service ware handling, the service
sequence, order taking, and guest relations. Sanitation and safety in the dining room are discussed, as is
the identification and correct use of all related equipment. Students will also practice fundamental table
service and participate in catering seminars
a.
1.
2.
3.
4.
5.
6.
7.
Reception
Greeting
Sitting
Taking orders
Placing orders
Correcting an order
Keeping your hand on the pulse
Exit
CONTEMPORARY RESTURANT SERVICE
An exploration of table service principles and skills with an emphasis on customer service in a restaurant.
The focus will be placed on wine, beer, coffee, tea, and non-alcoholic beverage service. Topics include
guest relations, professional communications, order taking in an à la carte environment, service sequence,
point-of-sale systems, cash handling, beginning merchandising, table skills, and dining room preparation.
a.
1.
2.
3.
4.
P.O.S. system
Introduction
Tips
Credit/debit card
Lab hours on P.O.S. system
b.
1.
2.
3.
Setting your table
Placement
Knowing your menu
Serving your meal
BANQUET/CATERING
This course is designed to prepare students for career opportunities in the banquet & catering
departments of hotels, institutional food service, or as individual entrepreneurs. The emphasis is on
principles of menu planning for quantity food production, equipment knowledge and use, kitchen and
facilities planning, food preservation techniques and the preparation and service of banquet events
and food festivals. Students will develop specialized regional and international menus for a multicourse meal select recipes, determine a purchasing list, and participate in the preparation and service
of the meal to guests. Special attention will be paid to the selection of appropriate recipes, purchasing
of optimal ingredients, bulk cooking methods, proper presentation, and food preservation and holding
techniques. Students will also analyze and evaluate the success of each event they take part in. This
course includes a five hour lab experience each week.
CATERING AND GARDE MANGER COURSE
Garde Manger courses cover the preparation and presentation of foods, generally for catering and
banquet events. Preparation of aspics, terrines, hors d’oeuvres and mousses is taught and practiced.
Students learn about buffet timing and layout, table arrangement, menu planning and use of nonedible food displays.