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Hospitality, Tourism, and Recreation
The Food Service and Hospitality Occupations program effectively prepares students with the knowledge, skills, attitudes, and behaviors needed to successfully enter the job market or transition to post-secondary education programs at a community college level, private, technical or trade school, and/or a four-year college or university.
Instruction includes topics such as food production, customer service, teamwork, planning, selecting, storing, purchasing, preparing, testing, serving and selling of quality food and food products. Additional study areas include nutritive values, safety and sanitation, use and care of commercial equipment, management of food establishments, cost and profitability analysis, side work and customer orders, and handling cash and credit transactions.