Kiamichi Technology Center - Poteau
Hospitality & Tourism
Restaurant Food & Beverage Services
This major prepares students as prep cooks who wash, peel, cut, chop, slice and otherwise prepare and store vegetables and other cooking elements contained in breakfast foods, sandwiches and salads for meal preparation. Included are an overview of the hospitality and tourism industry, fundamentals of safety and sanitation, and quantity food preparation. The ServSafe certification by National Restaurant Association may be taught/obtained during this course.