HM: Fundamental Food Service Skills I - Certificate
The Certificate of Achievement Fundamental Food Service Skills I can be completed in one semester. This program encourages students to compete successfully for skilled positions (beyond entry-level) within the food services industry. This sequence of courses provides a solid foundation in fundamental food preparation as well as common operational food service practices and in guest services. To complete in one semester the required core courses sequence must be followed.
Program Learning Outcomes:
- Students will identify the overall service objectives as they related to specific tasks.
- Students will apply basic hands-on food service skills, employing practical knowledge of fundamental practices.
- Students will demonstrate sanitation and safety practices and standards as they apply to food service and hospitality operations.
To earn this certificate, students must complete the minimum required courses with a grade of C (or P) or better.
Required Core Curriculumn Courses:
NOTE: The 2 units of work experience are composed of 150 hours (minimum) of actual hands-on experience in various food service operations.
Plus one from the following:
NOTE: FDR 055 is only offered Spring semesters.
|Total Required Units||13.0-14.0|
Career opportunities include the following: preparation cook, front desk agent, sales and marketing associate, associate event planner, lead cook, shift leader, and catering lead.
Students may also be interested in English Careers in Food Service (non credit)