Career & Life Planning (8-9)
Course designed to introduce students to various skills to be productive in
society. Include goals, decision making process, effects of stress and various
ways to handle that stress. Students are exposed to exploring various
careers.
Business Essentials (9-10)
Students will examine current events to determine their impact on business
and industry and legal and ethical behavior, acquire knowledge of safe and
secure environmental controls to enhance productivity, determine how
resources should be managed to achieve company goals, and identify
employability and personal skills needed to obtain a career and be successful
in the workplace. As students learn about different types of business
ownership, they will interpret industry laws and regulations to ensure
compliance, identify principles of business management, and analyze
business practices to determine ethics and social responsibilities.
Culinary Essentials (9-10)
Technical skills to be developed and practiced in this course include 1.
Demonstrating food safety and sanitation procedures, 2. Selecting, using and
maintaining equipment used in industry, 3. Measuring techniques including
basic conversions and abbreviations, 4. Service methods that establish roles
and table movements for servers, 5. Demonstrate common food production
skills, and 6. Food preparation developing knowledge of preserving nutrients
and understanding nutritional information. The restaurant management
career area will be explored during this class.
Entrepreneurship (11-12)
Entrepreneurship courses acquaint students with the knowledge and skills
necessary to own and operate their own businesses. Topics from several
fields typically form the course content: marketing principles, human
relations and psychology, business and labor law, legal rights and
responsibilities of ownership, business and financial planning, finance and
accounting, and communication.
Business Economics (12)
Business Economics will provide students with an overview of the principles
of economics and the US economic system. It will focus on how an individual
and groups make choices to fulfill their unlimited wants with limited
resources The course will integrate principles of a free market,
consumerism, and the role of the American government with the business
concepts of marketing, law, and entrepreneurship risk. A variety of
approaches will be used in this class including stock market simulations,
corporate risk reports, game theory in practice and how the free market
influences individual choice, government decisions and international trade.
Career & Community Connections (12)
Career and Community Connections is the Application level course for the
learner to apply technical skills in a professional learning experience, unpaid
or paid, outside or within the school environment. Included will be continued
development and finalization of the student’s portfolio. Career and
Community Connections provides the opportunity for learners to focus on
career related topics, team building and effectiveness in the world of work,
and acquiring job-seeking skills and retention needed to advance within the
workplace
Career Choices
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Wages
Nutrition and Wellness A (9-10-11)
Course puts main focus on personal health topics such as stress
management, lifelong activities, exercise, nutrition and healthy self-image.
Evaluation of consumer decisions based on advertising and many
management skills are also emphasized.
Culinary Arts I (10-11)
The skills and practices this class will focus on are 1. Food safety and
sanitation procedures including prevention of contamination, personal
hygiene and standard practices, 2. Management of menu planning, menu
appeal and menu adaptation, 3. Demonstrating basic knife skills and variety
of cooking methods, 4. Demonstrate plating, portion control, scaling and
measuring, 5. Perform mathematical functions to determine food cost, menu
pricing and basic conversions, and 6. Apply dining room management
techniques with general rules of table settings/service and staff roles for
front/back roles. The career areas of chefs and catering will be explored in
this class.
Caterer
Catering and Banquets Manager
Executive Chef
Food and Beverage Manager
General Manager
Kitchen Manager
Maître d’
Restaurant Owner
Services Manager
Banquet Server
Banquet Set-Up Employee
Bus Person
Cocktail Server
Counter Server
Host
Kitchen Steward
Line Cook
Restaurant Server
Room Service Attendant
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Supervisors/Managers of Food Preparation and Serving workers:
Kitchen Manager / Caterer
$15.67/hr
$32,593 annual
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Chefs and Head Cooks: Executive Chef / Cook
$18.55/hr
$38,584 annual
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Food Service Managers: Food and Beverage Manager / Catering
and Banquets Manager / Service Manager
$21.04/hr
$43,763 annual
Instructors
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Mr. TJ Warsnak
Mrs. Jana Wedel
Mrs. Kathy Witt, Lead