Fundamental Foodservice Skills
About Fundamental Foodservice Skills
This program offers a sequence of courses that provides coherent and relevant commercial foodservice knowledge and skills needed to prepare students for further education or careers in the hospitality & tourism industry. The content includes occupation-specific hands-on technical training and employability skills. Upon successful completion of the program, students will be prepared for the following entry-level positions: steward, prep cook, pantry cook, fry cook, banquet cook, retail and cafeteria line cook.
The mission of this program is to prepare students for positions in the Culinary Arts fields.
Program Structure
| Postsecondary Program of Study | OCP | Course | Hours |
| Intro to Food Prep | A | HMV0101 | 300 |
| Cooking Methods and Techniques | B | HMV0102 | 300 |
Dual Enrollment is available for high school students. View the Dual Enrollment at OTC video playlist.
Additional Program Details
Program Structure Details
Occupational Completion Points (OCPs) - The Fundamental Foodservice Skills program is a planned sequence of instruction consisting of two occupational completion points. OCPs provide a student with early completion training options linked to employment opportunities established by the Florida Department of Education based on the Standard Occupational Classification (SOC) system and accepted industry titles. Academic skill level required to complete program: Grade 9 language, math and reading.
Industry Certification/Licensure
By the completion of the program, students will have taken the following certification exams from:
- Certified Food Protection Manager, ServSafe®
- National ProStart Certificate of Achievement, ProStart (high school students only)
Optional Exam
National ProStart Certificate of Achievement (dual enrollment students only)
Articulation
Upon successful completion of this program, students enrolling in an A.S. degree program are eligible to be awarded articulated credits at:
Valencia College:
- Baking and Pastry Management A.S. degree – Up to 3 credits
- Culinary Management A.S. degree – Up to 9–12 credits
- Restaurant/Foodservice Management A.S. degree – Up to 6 credits
Program Cost
*Subject to change
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Interested in more information about the Fundamental Foodservice Skills Program?
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