10th, 11th & 12th Grade - This three-year program provides instruction in the following curriculum areas: hands-on experience in cooking and baking, food safety, customer service, related technical math and management skills.  Students learn how to operate and care for kitchen equipment, prepare and serve food, plan menus and a variety of skills required to gain employment in or own a restaurant.  Students practice their skills in an on-site restaurant and have the opportunity to earn several national certifications.

Click on the link below to see a comprehensive list of Duties and Tasks and how they relate to the NOCTI (National Occupational Competency Testing Institute) and the National Skills Standard.

Each student is expected to complete these upon graduation.

Duty/Task List

Mr. Lester Lenhart

Completers of the Food Service program may pursue entry-level employment in the culinary field virtually anywhere in the world, or go on to post-secondary studies at a wide variety of two year and four year culinary schools.

Click on the link below to see a chart of the curriculum taught in the Food Serviceds lab each year.

Instructional Sequence Chart

A Food Service student should:

• have an average aptitude in verbal reasoning, math and science skills
• have the ability to work in a fast-paced environment with tact and a courteous personality
• maintain a clean and neat appearance
• be able to lift heavy objects, stand for long periods of time and work in hot, close conditions
• be able to follow directions and think and move quickly

Serv-Safe Certification (National Restaurant Education Foundation)

ProStart (National Restaurant Education Foundation)

Pennsylvania Skills Certificate