Fundamental Foodservice Skills N100520
Classes
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