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Fundamental Foodservice 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.
Program Overview
This program offers a sequence of courses that provides coherent and relevant commercial food service 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 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.
Program Admission Requirements
AGE: 16 years or older
BASIC SKILLS LEVEL: Computations (Math) 9.0 & Communications (Reading & Language Arts) 9.0
*Or met other basic skill requirements
Students must adhere to the uniform requirements, which includes non-slip shoes and black pants. Shoes and pants are not included as part of the program fees, but are required. Additionally, students will have access to a locker, but must provide their own lock.
Employment Opportunities
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.
What You'll Learn
- Food preparation, presentation, and serving of a wide variety of foods
- Leadership, communication skills, employability skills
- Safe/efficient work practices
Program Requirements
Fundamental Foodservice Skills · N100520/CIP 0612050304 · 600 Hours
| OCP | Course Number | Course Title | Course Length | SOC Code |
|---|---|---|---|---|
| A | HMV0101 | Intro to Food Prep | 300 | 35-2021 |
| B | HMV0102 | Cooking Methods and Techniques | 300 | 35-2014 |
Program Costs
| $1,752.00 | Florida Resident Tuition ($2.92 x 600 hours) |
| $70.00 | Bookstore Costs |
| $45.00 | Registration Fees |
| $50.00 | Facility Usage Fee |
| $800.00 | Lab Fees |
| $80.00 | Miscellaneous |
| Total Costs $2,797.00 | |
Program Instructors
