This course provides an introduction to food service career opportunities and requires mastery of entry-level skills, knowledge, and professional attitude/etiquette relating to food preparation and service. The course includes instruction in food production, baking, and garde manager, food safety, nutrition, dining room service and special event planning, career awareness and employability skills, use and care of equipment; workplace safety; menu planning; storeroom/inventory procedures; POS system; facility maintenance; and food service management.