Andrew McColley

Greg Retchless

Restaurant Management

Class Video

"A Touch of Class"
A Student-Operated Restaurant
12200 NE 28th Street
Vancouver, WA 98682
(360)604-1050

Our restaurant is closed and will re- open for the 2011/2012 school year soon.
(Call 604-1050 to check for off-schedule closure dates)

Open:  Wednesdays, Thursdays and Fridays
Breakfast:  8:45 AM-10:00 AM
Lunch:  11:45-1:00 PM

PROGRAM DESCRIPTION:

The Restaurant Management program is an American Culinary Federation (ACF) accredited program.  It is a two-year program designed to allow students to experience all phases of this exciting industry.  Students get on-the-job training in a real restaurant that is open to the public and ran by students.

First year students rotate through all areas of the restaurant.  They have fun as they learn to work as a team member in this fast paced business.  In these rotations they will have instruction and will have an opportunity to become competent in all areas of the restaurant.  We also instruct students in ways to get and keep a job in the restaurant industry.  Students must be willing to work and able to learn from hands-on experience.

Second year students take a similar rotation with advanced instruction in the areas covered in the first year.  They will assume managerial roles within the station rotation. Second year students may elect to take the ACF Accreditation Examination. Upon successful completion of the test, students will be recognized as an ACF Certified Junior Culinarian.

Upon completion of one or two years in the program, students may receive a certificate of competency rating proficiency in the training areas.  These ratings are based on the standards expected for performance in the industry and the ACF curriculum.

Students will learn: Safety and sanitation practices in a restaurant Knife and hand tools Operation of restaurant commercial equipment Basic food preparation Terminology

Restaurant operations including: Purchasing Product receiving and storage Product measurement Costing and menu planning

Preparation of food items to include: Bakery and working with chocolate Breakfast and lunch cookery Breads and desserts Melon carving Ice carving Soups, stocks and sauces Salads and salad dressings

Dining room service including Tableside cooking Catering Hosting/Cashier/Waiting tables Customer service/Hospitality

Personal Development:

• 20 percent of instruction time is spent on professionalism and employability.
• Job readiness
• Job search
• Application completion
• Resume writing
• Job interview
• Job success
• Scholarship application completion

Program Benefits:

• Have fun in class while learning to work in the restaurant industry.
• 3 high school credits yearly
• Competency Certificate
• Leadership opportunities through American Culinary Federation
• The local restaurant industry seeks graduates for employment.
• Preparation for next level of education/training
• Opportunity and training on how to acquire scholarships
• College credit available for students who complete the program with a "B" grade or higher.
  

Industry Certification:

• American Culinary Federation Certification (ACF)

PREREQUISITES:
Restaurant Management I

• Reading proficiency at 11th grade level
• Must have successfully completed Algebra 1 or Integrated Math 1
• Excellent high school attendance record

Restaurant Management II
Must pass 1st year program with a B grade or better to qualify for 2nd year; limited space available

RECOMMENDATIONS:

• Current Washington State Food Service permit strongly recommended

Note:
Upon acceptance into the program, student and parent/guardian must participate in the Orientation/Interview at the Skills Center.

Organization:

Possible enrollment in the American Chefs Federation

Career Opportunities:

• Chef
• Sous Chef
• Cook
• Restaurant Manager
• Server
• Baker
• Cashier/Sales
• Caterer