 Foundations of Food Services
Jay A. DeTraglia,
Director
Robert
A. Roth,
Assistant Director
Phone:
(518)
736-4330
FAX: (518)
736-4331
Students in this foundations program will learn basic, entry
level skills ideal for the fast food industry, institutional and
supermarket settings. Students will receive classroom
instruction and hands-on-training to prepare them for entry
level employment.
The curriculum will include safety practices for all equipment
used in the kitchen environment. Good work habits, personal
hygiene, professional sanitation techniques, basic knife skills
and common food service practices will be taught.
Students will explore inter-personal skills, career
opportunities and other world-of-work habits essential for
success on the job. Second year students will learn more
advanced baking and food preparation techniques and have work
study opportunities. It is essential
that students entering this program have the ability to follow
directions and safety procedures.
Job Opportunities
• Fast Food
• Salad Bar Preparation
• Dietary Aide
• Bussing Tables
• Restaurant Prep/Clean Up
• Stock Person
• Deli Worker
• Cashier
• Stock/Store Clerk
Related Transitional Opportunities
• Work Study
• Supported Employment
• Career & Technical Center Continuing Education
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