Food Services I & II


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This program covers entry-level skills of the food service industry. Training includes safety, sanitation, customer service, job search skills, and operations of related tools and equipment. This program teaches the skills necessary to secure a job as a cashier, waiter/waitress, host/hostess, line cook, prep cook, table busser and counter person. Students gain live work experience through working in the Viking Korner Kitchen, which operates on a daily basis. Students will rotate through the different jobs of the lunch counter to gain experience in each area of the kitchen. Space in this program is limited to 8 students and preference will be given to students who receive IEP services.