The Restaurant Occupations program develops career awareness, practical skills and experience in the food services industry along with appropriate work behaviors and attitudes.  Students are prepared for entry-level employment in restaurants and other food services settings, with concentration on six basic areas: food preparation, cooking, serving, stocking and sanitation, safety, and inventory.

 

Students develop specific skills in food set-up and preparation in our restaurant such as sandwich making, slicing and weighing, taking phone and counter orders, setting up and operating a bagel cart, maintaining inventory and stocking shelves, cashiering and bagging at the check-out counter, and custodial skills necessary for maintaining the restaurant.

 

Other skills introduced include table setting, bussing, dishwashing, as well as reading, researching, and preparing recipes.  Students work in a realistic work setting and gain practical experience through this vocational program.