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Fundamental Foodservice 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.

Program Overview

This program offers a sequence of courses that provides coherent and relevant commercial food service 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 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 in positions such as: steward, prep cook, pantry cook, fry cook, banquet cook, retail and cafeteria cook & line cook.

Program Admission Requirements

AGE: 16 years or older

BASIC SKILLS LEVEL: Computations (Math) 9.0 & Communications (Reading & Language Arts) 9.0

*Or met other basic skill requirements

Students must adhere to the uniform requirements, which includes non-slip shoes and black pants. Shoes and pants are not included as part of the program fees, but are required. Additionally, students will have access to a locker, but must provide their own lock.

 

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 · N100520/CIP 0612050304 · 600 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

$1,752.00 Florida Resident Tuition ($2.92 x 600 hours)
$62.80 Bookstore Costs
$45.00 Registration Fees
$50.00 Facility Usage Fee
$600.00 Lab Fees
$80.00 Miscellaneous
Total Costs $2,589.80

Employers of Graduates

Program Instructors

Mr. Ryan Folden
Instructor

Phone: 850-487-7441

Email: foldenr@leonschools.net

Charles DiBella
Charlie DiBella
Instructor

Phone: 850-487-7441

Email: dibellac@leonschools.net

Occupational Advisory Committee

Erik Fisher
Simply Entertaining
Justin Chiricos
Catering Capers
Dwight Mann
Catering Capers
Bridget Baxley
Florida Department of Agriculture