Food Service and Hospitality Pathway
SAVA CTE Food Service & Hospitality Pathway
Introduction to the Kitchen
Introduction to the Kitchen is the entry level course in SAVA’s food service and hospitality pathway. This course is designed to accommodate students with any level of cooking experience from none at all to busy home cooks. Students taking this course are interested in learning how to cook or improving their existing kitchen skills. Over the course of 7 weeks, students learn to function as a member of a kitchen group and how to use basic kitchen appliances. Subjects covered include basic kitchen safety & etiquette, kitchen sanitation, recipe reading & selection, precision measuring & weighing, and home baking techniques. Basic math and writing skills are required, but this is primarily a hands-on learning experience.
Food & Nutrition
Food & nutrition is the mid-level course in SAVA’s food service and hospitality pathway. This course is designed to accommodate students with any level of cooking experience. Completion of Introduction to the Kitchen with a grade of C or better is required. This course builds on the foundation skills learned in Introduction to the Kitchen. Over the course of the semester, students are in the kitchen cooking nearly every week. They continue to hone their skills functioning as part of a kitchen group and take turns leading their peers. Subjects covered include knife & kitchen safety, basic nutritional needs, living a healthy lifestyle, budgeting & shopping, exploring sources of our food supply, and public speaking. Basic math and writing skills are required, but this is primarily a hands-on learning experience that teaches essential life skills.
Prerequisite: Introduction to the Kitchen
The Culinary course is designed for students that are interested in a career in the hospitality field (cooks, servers, chefs, & hotel/restaurant management). Successful completion of Food & Nutrition with a grade of C or better is required for enrollment. This course provides students with the necessary skills to obtain employment in the food industry or to continue further culinary education. The course is articulated with the culinary arts program at American River College. Successful completion of the course will provide students with a ServSafe CA food handler’s card (required for employment), 3 college credits, and automatic enrollment as a student at American River College. Students will also prepare a skills based resume, receive advice and coaching on successful job interviewing techniques, and gain real world experience working as part of a crew in a full-sized commercial kitchen.
Prerequisite: Food and Nutrition
Check out our BLOG to see what’s happening in Culinary, see the course syllabus, and follow our classes progresses.