This curriculum is designed to introduce students to the foodservice industry and prepare them for entry-level positions in industrial, institutional or commercial production foodservice operations.
Courses include sanitation, basic and intermediate foodservice production skills, baking, menus, purchasing and basic cost control.
Graduates should qualify for employment as line cooks, prep cooks, or bakers in production foodservice settings or entry-level kitchen management in an institutional foodservice setting.
Specific Program Requirements
1. General college admission requirements.
2. Completion of first dose of Hepatitis A vaccine is required by the first day of food preparation and service classes. Second Hepatitis A vaccine must be completed within six to 12 months of the first vaccination.