Fundamental Foodservice Skills

Program Overview

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

Fundamental Foodservice Skills
Fundamental Foodservice Skills

Employment Opportunities

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.

What You'll Learn

  • Food preparation, presentation, and serving of a wide variety of foods
  • Leadership, communication skills, employability skills
  • Safe/efficient work practices
Fundamental Foodservice Skills

Program Requirements

Fundamental Foodservice Skills · · Hours

OCP Course Number Course Title Course Length SOC Code
A HMV0101 Intro to Food Prep 300 35-2021
B HMV0102 Cooking Methods and Techniques 300 35-2014

Program Costs

$1,608.00 Florida Resident Tuition ($2.68 x 600 hours)
$375.70 Bookstore Costs
$160.00 Registration Fees ($80.00 per semester x 2)
$30.00 Facility Usage Fee ($15.00 per semester x 2)
$600.00 Lab Fees ($300.00 per semester x 2)
Total Costs $2,773.70

Program Instructors

Greg Folden
Mr. Greg Folden

Phone: 850-487-7578

Email: foldeng@leonschools.net

Mr. Ryan Folden

Phone: 850-487-7578

Email: foldenr@leonschools.net

Occupational Advisory Committee

Myra Blanchard
Culinary Consultant
Jean Crozier
New Leaf Market and Deli
Victor Shaver