Winters Mill High – Food Service Professional II
Apr 2026 · 2nd Semester
This course provides instruction on creating menus and demonstrating various types of restaurant service as students continue to prepare a variety of foods. Students will apply purchasing techniques and demonstrate an understanding of inventory monitoring and control.
Prerequisites: Food Service Professional I is a prerequisite. Principles of Business and Administration and Management is a prerequisite or may be taken concurrently. This is the second course of a four credit career and technology education Food Service and Hospitality Management completer program. Students will have the opportunity to continue to accrue hours in workbased learning. All students enrolled in this course must take the National Restaurant Association Educational Foundation (NRAEF) Level II end-of-course exam.
Grades: Grades 9-12
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