Teachers > Getting Involved
Coursework Table of Contents
Year 1
Introduction
Preparing for a Successful Career
Unit 1
Chapter 1: Successful Customer Relations
Chapter 2: Preparing and Serving Safe Food
Chapter 3: Preventing Accidents and Injuries
Unit 2
Chapter 4: Kitchen Basics
Chapter 5: Foodservice Equipment
Chapter 6: Nutrition
Unit 3
Chapter 7: Breakfast Foods and Sandwiches
Chapter 8: Working with People
Chapter 9: Salads and Garnishes
Unit 4
Chapter 10: Business Math
Chapter 11: Fruits and Vegetables
Chapter 12: Controlling Foodservice Costs
Year 2
Introduction
Preparing for a Successful Career
Unit 1
Chapter 1: The History of Foodservice
Chapter 2: Potatoes and Grains
Chapter 3: The Lodging Industry
Unit 2
Chapter 4 The Art of Service
Chapter 5: Desserts and Baked Goods
Chapter 6: Marketing and the Menu
Unit 3
Chapter 7: Purchasing and Inventory Control
Chapter 8: Meat, Poultry and Seafood
Chapter 9: Standard Accounting Practices
Unit 4
Chapter 10: Stocks, Soups and Sauces
Chapter 11: Tourism and the Retail Industry
Chapter 12: Communicating with Customers
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