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Fundamental Foodservice Skills N100520


Meeting Times
Estimated Cost
Day / Evening
09/13/20218:00am to 2:00pm (Monday - Friday)
$1,935.29 / $20.00
11/30/20218:00am to 2:00pm (Monday - Friday)
$1,935.29 / $20.00

Course Info

Course Information 


6 Months (600 Clock Hours) 

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. 


CASAS (Reading and Math) TABE (Language).  

For questions regarding the program please contact the guidance counselor: or the program chef at:



Council on Occupational Education

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