Prerequisite(s): Instructor consent

This course offers students an overview of the food service industry: its history, its structure, professional organizations, size and economic impact with a broad review of the various food service segments and the challenges thereof. Students will also be introduced to the front of the house environment including analyzing table service and management practices. Students will review career tracts and opportunities in the culinary arts industry, this will help students prepare to choose a pathway in the field. Students will create a resume and gather documents to maintain a professional career portfolio.

This course may be taken 1 time for credit.