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Fundamental Foodservice Skills

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Mission

The mission of the Fundamental Foodservice Skills program is to prepare students for positions in the Culinary Arts fields.

Description

The Fundamental Foodservice Skills 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 such as: steward, prep cook, pantry cook, fry cook, banquet cook, retail and cafeteria line cook.

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 the Program

Grade 9 math, language and reading.

N100520 OCP Postsecondary Program of Study 600 Hrs
HMV0101 A Intro to Food Prep 300
HMV0102 B Cooking Methods and Techniques 300
Dual Enrollment available for high school students.

Program Overview

Program Overview

Industry Certification/Licensure

By the completion of the Fundamental Foodservice Skills program, students will have taken the following certification exams from:

  • Certified Food Protection Manager, ServeSafe®
  • National ProStart Certificate of Achievement, ProStart (high school students only)
American Culinary Federation ProStart ServeSafe

Optional Exam(s)

  • National ProStart Certificate of Achievement (Dual Enrollment students only)

Articulation

Upon successful completion of the Fundamental Foodservice Skills program, students enrolling in an AS degree program are eligible to be awarded articulated credits at:

Valencia College:

  • Culinary Management AS degree – 9 - 12 credits
  • Baking and Pastry Management AS degree – 3 credits
  • Restaurant/Foodservice Management AS degree – 6 credits

Program Cost

  • $2,890.32
Tuition and Fees

Campuses

Start Date

August 10, 2020*
* Based on program availability

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