Culinary/Restaurant Management
Lebanon
Technology & Career Center
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Club Information FCCLA--Ronna Ford--Main Adviser Joey Bowling--Co-Adviser Natalie Jemes--Co-Adviser Mary Suhr--Co-Adviser SkillsUSA |
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| Career
Information Careers you will able to be involved in after high school include President/Chief Executive Officer in Restaurant/Foodservice, Director of Marketing, Director of Purchasing, Controller, Unit Manager, Sous Chef, Pastry Chef, Director of Operations, Regional Manager, Executive Chef, Director of Training, Catering Manager, Kitchen Manager, and Management Trainee. |
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Family and consumer science teachers teach students how to manage a home. They
teach topics that include nutrition, menu planning, food preparation, clothing
care and construction, money management, grooming, consumer awareness, and child
development. Some family and consumer science teachers teach at several
educational levels. Others teach only in elementary, junior high/middle school,
high school, college, or adult education programs. Some teachers specialize in
one or more specific subjects, such as clothing or foods.
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Instructor
Profile
Areas of Training
Name:
Ronna Ford
E-Mail: rford@lebanon.k12.mo.us
Education: Vocational Home Economics (Family and consumer Science)
Truman University, Kirksville, MO
Education: M.A. Vocational Family & Consumer Sciences
Southwest Missouri State University, Springfield, MO
Education: ProStart Training NRA, Mu, Johnson County Community Colleg,e Chicago Institute of Art
ProStart Training, Johnson & Wailes, Miami, Fl
ProStart Training, Washington State University
Years in Education: 25
E-Mail: rford@lebanon.k12.mo.us
Education: Vocational Home Economics (Family and consumer Science)
Truman University, Kirksville, MO
Education: M.A. Vocational Family & Consumer Sciences
Southwest Missouri State University, Springfield, MO
Education: ProStart Training NRA, Mu, Johnson County Community Colleg,e Chicago Institute of Art
ProStart Training, Johnson & Wailes, Miami, Fl
ProStart Training, Washington State University
Years in Education: 25
Areas of Training
Cultural Foods--Experience
a variety of foods prepared from a cultural and ethnic viewpoint.
This semester class will focus on the cultural development and
preparation techniques of cuisines around the world. As part of
this class you will learn to prepare regional cuisine of the United
States, Europe, Mediterrean countries, the Middle East, Africa, and
Asia.
Food Science--Food Science is the study of the production, processing, preparation, evaluation and utilization of food products. It is based on many other areas of science including chemistry, biology, and psychology. Scientific methods in laboratory experiments will help you understand food production and processing fundamentals. Food science is a two-art course along with hands-on applications. By applying what you learn about food nad how it affects your body, you may develop a healthier lifestyle and a better understanding of the food production industry. You may also find an area of this field that you would like to study further in high school and beyond.
Restaurant Management I--The objective of the program is to prepare students for employment in the food service industry, be able to identify food service economics, practice sanitation, demonstrate safety, maintain equipment, identify nutrition basics, prepare and store food, perform front-of-the-house duties, and develop leadership through Family, Career, and Community Leaders of America. While this program includes the culinary arts aspects of the industry, it primarily focuses on restaurant management. This program is a Prostart program which is a new national culinary food service program for high school juniors and seniors sponsored by the National Restaurant Association Educational Foundation in cooperation with the Missouri Restaurant Asscociation Educational Foundation.
Restaurant Management II--The objective of the program is to prepare students for employment in the food/service industry or prepare them to further their education in a related area. More specifically, students will receive advanced training in the food-service industry, be able to identify food service economics, practice sanitation, demonstrate safety, maintain equipment, identify nutrition basics, prepare and store food, perform front-of-the-house duties, and develop leadership through Family, Career, and Community Leaders of America. While this program includes the culinary arts aspects of the industry, it primarily focuses on restaurant management, on-the-job training and experience. Coupled with a comprehensive curriculum, provide students with experience in all aspects of the operation and management of a food-service establishment. The curriculum is industry-driven and designed by the National Restaurant Association and includes a NFA certification and articulation with culinary arts colleges.
Articulation Agreement--If the students complete the ProStart certificate they will receive a minimum of six hours of articulated credit through Ozarks Technical Community College.
Food Science--Food Science is the study of the production, processing, preparation, evaluation and utilization of food products. It is based on many other areas of science including chemistry, biology, and psychology. Scientific methods in laboratory experiments will help you understand food production and processing fundamentals. Food science is a two-art course along with hands-on applications. By applying what you learn about food nad how it affects your body, you may develop a healthier lifestyle and a better understanding of the food production industry. You may also find an area of this field that you would like to study further in high school and beyond.
Restaurant Management I--The objective of the program is to prepare students for employment in the food service industry, be able to identify food service economics, practice sanitation, demonstrate safety, maintain equipment, identify nutrition basics, prepare and store food, perform front-of-the-house duties, and develop leadership through Family, Career, and Community Leaders of America. While this program includes the culinary arts aspects of the industry, it primarily focuses on restaurant management. This program is a Prostart program which is a new national culinary food service program for high school juniors and seniors sponsored by the National Restaurant Association Educational Foundation in cooperation with the Missouri Restaurant Asscociation Educational Foundation.
Restaurant Management II--The objective of the program is to prepare students for employment in the food/service industry or prepare them to further their education in a related area. More specifically, students will receive advanced training in the food-service industry, be able to identify food service economics, practice sanitation, demonstrate safety, maintain equipment, identify nutrition basics, prepare and store food, perform front-of-the-house duties, and develop leadership through Family, Career, and Community Leaders of America. While this program includes the culinary arts aspects of the industry, it primarily focuses on restaurant management, on-the-job training and experience. Coupled with a comprehensive curriculum, provide students with experience in all aspects of the operation and management of a food-service establishment. The curriculum is industry-driven and designed by the National Restaurant Association and includes a NFA certification and articulation with culinary arts colleges.
Articulation Agreement--If the students complete the ProStart certificate they will receive a minimum of six hours of articulated credit through Ozarks Technical Community College.
From Wikipedia, the free encyclopedia
The Occupational Outlook Handbook is a publication of the United States Department of Labor's Bureau of Labor Statistics that includes information about the nature of work, working conditions, training and education, earnings, and job outlook for hundreds of different occupations. The Handbook is released biennially with its companion publication the Career Guide to Industries. The current 2008-2009 edition was released in December 2007 and includes employment projections for the period 2006-2016.
Because the Occupational Outlook Handbook is a U.S. government publication it is not under copyright and is reproduced in various forms by other publishers, with additional information or features.
