Restaurant Management

PROGRAM OVERVIEW: 

The Restaurant Management class provides instructions to help students create, plan, purchase, serve, and prepare quality, eye-appealing foods.  Seniors learn management, purchasing, and book keeping skills necessary for careers such as a chef, dietician, or restaurant manager.

The food service industry hires more people in the United States than any other occupational area.  Your opportunities are endless when you obtain experience in the management process.  Ohio Valley CTC restaurant management is equipped with up to date technology and training that prepares students for a career in the food industry.

 Juniors and seniors manage and operate the Career Café within the career center.  The Career Café is open three days a week unless catering a private party.

The students participate in FCCLA and Junior Fair as community activities.  They compete in Regional and State Competitions

Program Coverage:

Laboratory Conduct and Responsibilities

Sanitation and safety

Food Preparation Processes

The Cooking Process and Transfer of Heat

Moist Heat Cooking Methods

Dry Heat Cooking Methods

Frying

Stock and Soups

Vegetable Preparation

Pasta and Potato Cooking

Meat, Fish, and Poultry Cooking

Salads and Salad Dressings

Baking

Sandwich Prep

Portion Scales

The CTC students line up for lunch in the Career Cafe.