Foodservice Technology Diploma

Program Code: 

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.


Courses requiring a grade of "C" or better:  ACA, CUL, and HRM

Gainful Employment

First Semester

ACA 115
1 Credit Hour(s)
CUL 110
2 Credit Hour(s)
CUL 140
5 Credit Hour(s)
ENG 111
3 Credit Hour(s)
HRM 110
3 Credit Hour(s)
PSY 150
3 Credit Hour(s)

Second Semester

CUL 130
2 Credit Hour(s)
CUL 160
3 Credit Hour(s)
CUL 170
3 Credit Hour(s)
CUL 240
5 Credit Hour(s)
CUL 260
3 Credit Hour(s)
CUL 273
1 Credit Hour(s)
HRM 260
3 Credit Hour(s)

ENG 110 can be substituted for ENG 111

Curriculum is based on the 2015-16 catalog.

  • 37 Total Credit Hours Required