This course focuses on the basic preparation and service of safe
food; basic introduction to industry safety standards; basic introduction to restaurant equipment; kitchen essentials in knife skills, stocks and sauces; and communication concepts in the restaurant industry. Students will utilize these skills while completing prep work for the school restaurant. Community and technical college credit may be earned through the EDGE (Earn a Degree, Graduate Early) program for students that pass all four core classes with a “B” or higher and pass the ProStart Exam to receive
EDGE credit.