Mission Trails ROP

The Food Science and Nutrition and Hospitality Pathways are designed to prepare students for entry-level positions as cook, restaurant server and food service assistant or related fields. Students study skills as short-order cooking and dining room service, preparing food including safety, sanitation, time and equipment management, safe practices, principles of cooking, various cooking recipes, professionalism, food safety, sanitation, buffet presentation, plate presentation and menu planning, roper hygiene and acceptable attire, proper cleaning procedures and methods of cooking, portion control in recipes, preparation of soups, salads, sandwiches, entrees, baked goods and beverages, techniques used in the hospitality industry, functions of the commercial kitchen and principles of nutrition according to the USDA Food Pyramid, all necessary for entry-level positions in culinary and restaurant careers fields.

 

AVAILABLE PATHWAYS

Entry Level (w/H.S. diploma)	Technical Level (w/AA or AS or certificate)	Professional Level (w/BA or BS degree)
Restaurant servers Cook Food services assistant	Culinary Specialist Culinary Instructor Restaurant Chef CTE Instructor - Culinary Arts Food inspector Food critic/Writer	Restaurant manager Director of Culinary Services Food service director College Adjunct Culinary Instructor Microbiologist