Students in Munchworks have the opportunity to learn the knowledge and skills needed to enter careers in nutrition, food preparation, catering, culinary arts and other fields that involve work with food.  Preparation and presentation of both hot and cold foods are the focus of instruction.  By participating in a full-service catering business students are exposed to and acquire basic food preparation techniques, processes, methods and vocabulary as taught in the food service industry in addition to learning the principles of good health, meal planning and food safety in accordance with the guidelines of ServSafe® (a Food Service Sanitation Course developed by the National Restaurant Association Educational Foundation).  Demonstrations, guided laboratory experiences and community-based classroom sites enable students to learn and develop the skills needed for them to:  develop and appreciate an understanding of food, nutrition and wellness; safely and properly operate tools and equipment commonly used in food preparation; develop positive communication skills, professional responsibilities and overall good work ethics; be successful in their ability to provide wholesome, well balanced meals for themselves and others.

MUNCHworks also offers ServSafe® training, through a certified ServSafe® Instructor, to provide students with the knowledge, skills and abilities needed for national certification in the foodservice industry.    

RELATED CAREERS:  

Baker, Caterer, Chef, Cook, Dietary Aide, Dietician, Family and Consumer Scientist, Fast Food Worker, Food Inspector, Food Product Tester, Food Preparation Worker, Homemaker, Pastry Chef, Restaurant Manager, Waiter/Waitress

ENTREPRENEURIAL CAREERS:

Sole Proprietorship, Partnership, Corporation, Home-Based Catering Business, Food Chain Franchise, Restaurant or Bed and Breakfast Owner

CAREER CLUSTER: Food and Nutrition

COMMUNITY-BASED EXPERIENCE:  Hospitality and Tourism

Basic Competencies Include:

• Interact effectively with customers.

• Maintain inventory of basic cooking staples.

• Plan a menu containing 5 basic food groups (USDA).

• Prepare food order(s).

• Demonstrate safe and sanitary techniques for food storage.

• Plan for and participate in serving food.

• Use and maintain kitchen work center.

• Maintain a safe and sanitary environment.

• Demonstrate basic employability skills.

  • Academic Skills

  • Post-Secondary Opportunities

  • Independent Living

  • Community Participation

Basic Competencies Include:

• Cleaning & Sanitizing (food, appliances, equipment)

• Basic Vocabulary 

• Identifying materials, appliances, equipment

• Inventory & Storage (placement)

• Equipment Safety

• Operate Equipment (microwave, 3 component sink, refrigerator, mixers, can opener)

• Mise en place

Intermediate Competencies Include:

• Measuring (ingredients, temperature, time)

• Storage (food quality, FIFO, expiration dates)

• Product/ Item Presentation

• Follow a 5 ingredient recipe

• Operate Equipment (food processor, ovens, blender, dishwashing machine, knives, coffee maker, floor mixer)

• Set up & break down essentials

Advance Competencies Include:

• Creative Presentation (packaging, pricing)

• Modify/ Increase/ decrease recipe

• Customer Service (fulfilling order)

• Equipment Maintenance (knife sharpening, oiling machinery, dishwasher dispensers)

• Operate Equipment (stove, thermometers)

• Make & complete repetitive recipes

• Shopping (price comparison, promotions & specials)