Program Description
The Fundamental Foodservice Skills program prepares students for entry level work positions in commercial kitchens.
Begins 28-29 School Year
Monday-Friday 8am-2:30pm
Program Courses
- Intro to Food Prep (HMV0101, 300 hours)
- Cooking Methods and Techniques (HMV0102, 300 hours)
Program Code:
N100520
Total Hours:
600
Industry Certifications:
Certified Food Protection Manager, ServeSafe
Approx. Cost:
$3,098
View Cost Sheet
What
Build the foundational culinary skills needed for entry-level kitchen careers.
Core Skills Include:
- Food preparation basics
- Cooking methods and techniques
- Kitchen safety and sanitation
- Food handling procedures
- Teamwork in kitchen environments
- Time management and organization
Hands-On
Training That Matters
Train in commercial kitchen environments using professional equipment.
- Prepare meals and ingredients hands-on
- Practice cooking techniques
- Learn kitchen workflow and safety
- Train alongside culinary professionals
Career
Opportunities
Foodservice professionals are essential across restaurants and hospitality industries.
Graduates of this program can pursue roles such as:
- Prep Cook
- Kitchen Assistant
- Foodservice Worker
- Line Cook Assistant