Students are employed a minimum of 15 hours a week in commercial foods positions approved by the teacher-coordinator.  Students have on-the-job experiences in food planning and preparation, baking, short-order cookery, or allied food services.  They gain entry-level skills that enable them to work as busboys or busgirls, waiters or waitresses, hosts or hostesses, salad or sandwich makers, or short-order cooks.  With further training, students may qualify for hotel, motel, or restaurant management as well as other positions.  Thos who have previously taken Commercial Foods I begin occupational training immediately;  other are placed when ready.