Fundamental Foodservice Skills
Anticpated Start Date Meeting Times Cost Details Summer 2022 8:00am to 2:00pm (Monday - Friday)$2,022
6 Months (600 Clock Hours)
Monday- Friday 8 am-1 pm
(Summer schedule) Monday- Thursday 8 am - 2:45 pm
This program offers a sequence of courses that provides coherent and relevant commercial foodservice knowledge and skills needed to prepare for further education and careers in the Hospitality & Tourism career cluster; provides technical skill proficiency, and includes competency-based applied learning, general employability skills, technical skills, and occupation-specific hands on technical skills. The program is designed to prepare students for entry-level work positions or further culinary training and education based on basic culinary skills and practices to be successful in today’s commercial kitchens.
This program is a planned sequence of instruction consisting of two occupational completion points.
OCP A: Intro to Food Prep and OCP B: Cooking Methods and Techniques.
The content includes but is not limited to preparation, presentation, and serving of a wide variety of foods; leadership, communication skills, employability skills, and safe/efficient work practices are also covered. This coursework prepares students for employment in the food service/hospitality industry in positions such as: steward, prep cook, pantry cook, fry cook, banquet cook, retail and cafeteria cook & line cook.