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    COURSE DESCRIPTION:

    Students will intern in the culinary lab with the responsibilities of professional kitchen manager. They will be supervised by an attending culinary teacher. There will be an entrepreneurial focus, including the training to meet the requirements for ServSafe Food Manager certification (industry standard).
     

    COURSE OBJECTIVE:

    dents will learn and practice culinary management skills embedded in a Culinary II or III class. Each intern will also complete the National Restaurant Association ServSafe Manager's course and take the certification test. Students who pass the test with a minimum grade of 80% will be ServSafe Manager Certified (CDE approved industry certification). Students wishing to participate should meet the following requirements:

    ● Possess strong leadership skills, including the ability to:

    ● Communicate effectively with peers & instructors

    ● Empathize with students of various abilities and personalities

    ● Encourage students to collaborate within their culinary teams

    ● Demonstrate the ability and desire to learn independently in order to earn ServSafe Food Manager certification.

    ● Display evidence of their desire for academic preparedness as demonstrated in previous culinary classes and throughout their educational experience at EHS.

    OPEN TO GRADES:  11, 12

    RECOMMENDED GRADES:  11, 12

    PREREQUISITES:  Minimum grade of 90% in Culinary III, Culinary Teacher recommendation and completion of application process.

    MAY REPEAT FOR CREDIT:  If the students who have definite plans to enter the Culinary Pathway as a career, and successfully completed Culinary IV once, may repeat, pending recommendation from the Culinary teacher. EHS will pay for Culinary interns to take and attempt the Serv Safe Manager's certification test only once. Any repeat attempts to take the ServSafe course and become certified will be paid for by the student.

    AVAILABLE TEACHERS:

    RELATED CLUBS:
Last Modified on January 15, 2025