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Fundamental Foodservice Skills N100520

Classes

Availability
Meeting Times
Estimated Cost
Day / Evening
Active
12/04/2020 - 06/21/20218:00am to 2:00pm (Monday - Friday)
$1,922.49 / $20.00

Course Info

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

 

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 Structure

This program is a planned sequence of instruction consisting of two occupational completion points.

This program is comprised of courses which have been assigned course numbers in the SCNS (Statewide Course Numbering System) in accordance with Section 1007.24 (1), F.S.  Career and Technical credit shall be awarded to the student on a transcript in accordance with Section 1001.44(3)(b), F.S.

The following table illustrates the post-secondary program structure:

OCP

Course Number

Course Title

Teacher Certification

Length

SOC Code

A

HMV0101

Intro to Food Prep

FAM CON SCI

CULINARY 7 G

 300 hours

35-2021

B

HMV0102

Cooking Methods and Techniques

 300 hours

35-2014

 

Requirements

Math: 9th grade ; Language: 9th grade ; Reading: 9th grade 

Council on Occupational Education

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Hillsborough County Public Schools