welcome_to_lcctc_title_restaurantt.png
St050.jpg

Ms. Jennifer Price

Restaurant Trades

jprice@lcvt.tec.pa.us

Visit Teacher's Website

Program of Study: Restaurant Trades

CIP Code: 12.0508 - Information Page

PROGRAM DESCRIPTION

Students will obtain education and skills to work in the food service industry. The Restaurant Trades program incorporates classroom theory with laboratory work to introduce students to simulated on-the-job training. Instruction includes theory and applications related to food preparation, menu and banquet planning, food and beverage purchasing, quality control, cost analysis, safety, sanitation, commercial baking, catering, regional and international foods, meat cutting, cooking methods, nutrition, table service, cashier training, receiving and storing of goods, restaurant book and record keeping. Program completion qualifies students for positions in the food service industry or advanced study at a culinary institute or college. 

CERTIFICATIONS

  • National Occupational Competency Testing Institute (NOCTI) Exam

A  STUDENT IN RESTAURANT TRADES WILL LEARN:

  • Plan menu for dining and banquet.   Conduct cost analysis.  Consider nutrition.  Purchase food and beverages.  Conduct restaurant book and record keeping.  Cashier training.

  • Prepare equipment for baking.  Check the quality of baking ingredients.  Measure and weigh flour and other ingredients

  • Combine measured ingredients in mixers or blenders. Knead, roll, cut, and shape dough for cookies, breads, pies, and pastries.

  • Design and bake cakes.  Decorate using airbrushing, piping, gumpaste, and fondant. 

  • Clean and sanitize work areas, equipment, utensils, and dishes.   Store food in designated containers and storage areas to prevent spoilage.  Take and record temperature of food and food storage areas 

  • Weigh or measure ingredients, such as meats and liquids. Cut meats, poultry, and seafood and prepare them for cooking

  • Prepare fruit and vegetables for cooking.  Mix ingredients for salads.  Ensure freshness of food and ingredients.  Weigh, measure, and mix ingredients according to recipes

  • Bake, grill, or fry meats, fish, vegetables, and other foods.  Boil and steam meats, fish, vegetables, and other foods

  • Arrange, garnish, and sometimes serve food.

  • Set up dining areas, refill condiments, and stock service areas. Remove dirty dishes and glasses, and clean tables after customers finish meals

  • Greet customers, present menus, and explain daily specials to customers.  Take food and beverage orders.  Answer questions related to the menu and offer item suggestions.  Carry trays of food or drinks from kitchen to dining tables.  Prepare itemized checks and take payments from customers.

  • Relay food and beverage orders to kitchen staff.  Prepare drinks and food garnishes.

CAREER PATHWAYS

  • Baker

  • Cook

  • Food & Beverage Server

  • Food Preparation

  • Food Service Manager

SKILLS TO DEVELOP

  • Business skills. Executive chefs and chefs who run their own restaurant need to understand the restaurant business. They should know how to budget for supplies, set prices, and manage workers so that the restaurant is profitable.

  • Communication skills. Chefs must communicate their instructions clearly and effectively to staff so that customers’ orders are prepared correctly.

  • Creativity. Chefs and head cooks need to be creative in order to develop and prepare interesting and innovative recipes. They should be able to use various ingredients to create appealing meals for their customers.

  • Dexterity. Chefs and head cooks need excellent dexterity, including proper knife techniques for cutting, chopping, and dicing.

  • Leadership skills. Chefs and head cooks must have the ability to motivate kitchen staff and develop constructive and cooperative working relationships with them.

  • Physical stamina. Chefs and head cooks often work long shifts and sometimes spend entire evenings on their feet, overseeing the preparation and serving of meals.

  • Sense of taste and smell. Chefs and head cooks must have a keen sense of taste and smell in order to inspect food quality and to design meals that their customers will enjoy.

  • Time-management skills. Chefs and head cooks must efficiently manage their time and the time of their staff. They ensure that meals are prepared correctly and that customers are served on time, especially during busy hours.

COMMON CORE STANDARD INTEGRATION:

  • Technical Reading: Main Idea & Text Evidence, Vocabulary & Symbols, Author’s Purpose, Text Structure (Compare/Contrast, Multi-Step Procedure, Description, & Qualitative/Technical Information into Visual Forms via Chart or Table), Multiple Sources

  • Mathematics: Numbers & Operations, Algebra

STATE BOARD/ POST SECONDARY/UNION RESOURCES

  • Coming soon

LEARN MORE ABOUT YOUR FUTURE CAREER: