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This course is designed to educate students for a career in commercial food service. From production to management to live work experience, you’ll do it all! There will be an emphasis on catering which includes sanitation equipment, menu planning, purchasing, selection and storage of food, inventory, preparation, serving, and fundamentals of restaurant management. Students are introduced to career specialties within the food service industry such as short order cooking and general cooking with specialized preparation in meats, vegetables, seafood, baking, and management.