Culinary and Related Foods Technology is a two-year classroom and hands-on instructional program that prepares students for employment in the food service industry, placing emphasis on management or ownership. It includes instruction in applied math, customer service and relations, safety and sanitation, nutrition, weight and measurements, and basic food preparation.
Program Components
Successful customer relations
Food Safety and Sanitation
Workplace Safety and Sanitation
Food service math
Kitchen Basics
Foodservice Equipment
Nutrition
Breakfast Foods and Dairy
Sandwiches
Salads and Garnishes
Baked Goods
Purchasing, Receiving, Storage, and Cost Control
Fruits and Vegetables
Grains and Pasta
Meat, Poultry, and Seafood
Stocks, Sauces, and Soups
The Art of Service
Marketing and the Menu
Credits
Two per year
Articulation
In agreement with Northeast Mississippi Community College, students completing the two year Culinary and Related Food Technology Program with a B average may receive college credit for:
HRT 1214 Sanitation and Safety
HRT 1114 Culinary Principles I
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 Mrs. Henson, Teacher
Mrs. Henson has been teaching for 17 years and has been a member of the New Albany/ Union County Vocational Center faculty for seven years. She was a dietitian at St. Dominic Hospital for 12 years prior to becoming a teacher. She attended Holmes Community College for two years and later graduated from Mississippi State University, where she earned a Bachelor of Science degree in Home Economics Education.
She has one daughter. |
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Admission Requirements
Students must be in the 11th or 12th grade and have access to transportation to and from work to participate in this program.
Student Organization
 FCCLA (Family, Career, and Community Leaders of America) is a national student organization that helps young people become strong leaders in their families, careers, and communities. |
