Registration Deadline: December 7, 2020 Next Start Date: January 19, 2021
This program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical 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 that contributes to the academic knowledge, higher-order reasoning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills, and knowledge of all aspects of the Hospitality & Tourism career cluster.
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.
Commercial Foods Teaches:
- Food Preparation
- Cook- Restaurant
- Chef/Head Cook
- Food Service Management
Industry Certifications or Accreditation
- Certified ServSafe Food Handler
- Federal CIP Code: 12.0503
- Program Number: N100500
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.