This course prepares students for entry-level positions common to the commercial food preparation industry, such as a cook, waiter/waitress and cashier. Classroom instruction and practical experience will include general sanitation, safety, menu planning, cooking techniques, inventory control, the proper use of kitchen tools and applicancy, food preparator and customer service.
Registration and Requirements
Schedule and Locations
Restaurant Occupations Curriculum
Instructor: Teree Alfaro, Arroyo Valley High School
Ms. Alfaro has been part of the ROP team for 6years. Prior to teaching she gained experience in the hotel/hospitality industry. She has held the positions of Saucier, Chef, and Garde Manager.
Instructor: Maurice McIntire, Cajon High School
Mr. McIntire received his Associate Degree in Culinary Arts from the Art Institute of Dallas, Texas. While attending school he was the Assistant Manager/ Chef of Neiman Marcus Café and then promoted to a Sous Chef position in their Canoga Park location. Mr. McIntire started his own catering company, Mauricimo’s, and catered parties for celebrities, Golden Globes, Emmys and Biggest Loser. He graduated from the Art Institute of California- Los Angeles (Santa Monica) with a BA in Culinary Management.
Gold Room Bakery and Restaurant
Gold Room Restaurant is a curriculum-based enterprise that provides goods and/or services, for money, during the course of the class. Curriculum-based enterprises do not generate a profit. The funds that the class generates replenishes products used in the student run enterprise.