Fundamental Foodservice Skills N100520
Classes
Course Info
Course Information
Length:
6 Months (600 Clock Hours)
Schedule:
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
2020-2021 Curriculum Framework
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.
Requirements
CASAS (Reading and Math) TABE (Language).
For questions regarding the program please contact the guidance counselor: Farah.Remarais@hcps.net or the program chef at: Erik.Youngs@hcps.net