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    Joliet Junior College
   
 
  Sep 22, 2017
 
 
    
2017-2018 Catalog

Vocational Skills Food Service


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The Vocational Skills Food Service Partnership classes are designed to help students with developmental disabilities transition into the work place, higher education and into adult life. The students are taught that they will be held to measurable standards in the workforce. Since its inception in spring 2006, the partnership has grown to include students from nine area school districts and social agencies.  We are currently accepting additional students to participate in this very special partnership.  All students must complete the sanitation course before or while taking other the other classes. Classes include sanitation, cold food preparation, hot food preparation, basic grill work, customer service, and basic bake shop preparation.

FS 010 - Basic Sanitation for VSFS
Lecture - Lab - Credit Hours: 1-2-2
Students will develop a practical understanding of the basic sanitation procedures needed to secure and maintain employment in the food service industry. Corequisite: FS 011, FS 012, FS 013, and FS 014.

FS 011 - Basic Storeroom and Customer Service for VSFS
Lecture - Lab - Credit Hours: 1-2-2
Develop a practical experience in handling of tools, material and equipment. Experience in the proper basic procedures needed to maintain inventory storage facilities in a professional hospitality location. Prerequisite: FS 010 may be taken prior to or concurrently.

FS 012 - Cooking Prepared Foods for VSFS
Lecture - Lab - Credit Hours: 1-2-2
Develop practical experience in handling of tools, material and equipment. Experience in the preparation of prepared hot foods for use in the hospitality industry as well as practical experience in sanitation procedures and basic customer service procedures. Prerequisite: FS 010 may be taken prior to or concurrently.

FS 013 - Basic Grill and Fast Food Preparation for VSFS
Lecture - Lab - Credit Hours: 1-2-2
Develop practical experience in handling of tools, material and equipment needed to work in the griddle station of a food service establishment. In addition, practical experience in sanitation procedures and basic customer service will be emphasized. Prerequisite: FS 010 may be taken prior to or concurrently.

FS 014 - Basic Cold Food Preparation for VSFS
Lecture - Lab - Credit Hours: 1-2-2
Develop practical experience in handling of tools, material and equipment. Experience in the preparation of salads and sandwiches as well as practical experience in sanitation procedures and basic customer service procedures. Prerequisite: FS 010 may be taken prior to or concurrently.

FS 015 - Basic Banquet/Food Service Set Up for VSFS
Lecture - Lab - Credit Hours: 1-2-2
Develop practical experience in setting up and handling of tools, material and equipment needed for banquet and food service operations. Students will develop basic skills required by industry for the above stated as well as dealing with customers. (May be repeated three times for credit.)Prerequisite: FS 010.Corequisite: FS 010.

FS 016 - Basic Baking for VSFS
Lecture - Lab - Credit Hours: 1-2-2
This class is designed to provide Vocational Skills Food Service Partnership Program students with the basic skills needed to secure and hold an entry level position in the baking production department of a commercial food service establishment. Course content will focus on using convenience products and mixes as opposed to from-scratch production.

FS 020 - Basic Custodial and Housekeeping Services for VSFS
Lecture - Lab - Credit Hours: 1-2-2
Students will develop a practical understanding of the basic custodial and housekeeping skills and maintain employment in the commercial and private sanitation engineering industry. (May be repeated three times for credit.)

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