Fundamental Foodservice Skills

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


The content includes but is not limited to preparation, presentation, and serving of a wide variety of foods; as well as employability skills, and safe/efficient work practices. 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.

Occupational Completion Points (OCPs)

This 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 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)


Upon successful completion of this 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


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