Fundamental Food Service Skills

Student plating food to serve to customers.
  • Length: 600 Hours
  • Schedule: Monday-Friday 7:30am – 2:45pm
  • Cost Sheet
  • Registration Timeline
  • Steps to Enroll
  • Registration Deadline: December 7, 2020   Next Start Date: January 19, 2021

  • 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 foodservice/hospitality industry in positions such as steward, prep cook, pantry cook, fry cook, banquet cook, retail, and cafeteria cook & line cook.


    Fundamental Foodservice Skills Teaches:

    • Intro to Food Prep
    • Cooking Methods and Techniques

    Industry Certifications or Accreditation

    • ServSafe Certification
    • ServStaff Certification
    • Federal CIP Code: 612050304
    • Program Number: N100520
    Basic Skills Requirement
    Accepted Tests Reading Math Language
    TABE 9 9 9

    If required, take the Basic Skills Test at our Testing Center. Call 941-255-7500 Ext. 120 to schedule to take the test.