Fundamental Foodservice Skills

  • Classes

    Anticpated Start Date
    Meeting Times
    Summer 2022 8:00am to 2:00pm (Monday - Friday)

    Course Info

    6 Months (600 Clock Hours) 

    Monday- Friday 8 am-1 pm  
    (Summer schedule) Monday- Thursday 8 am - 2:45 pm 

    Program Description
    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.

    2021-2022 Curriculum Frameworks

    Program Structure
    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. 

    For questions regarding the program please contact the guidance counselor or the program chef at: