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Hospitality Management: Fundamental Food Services Skills I - Certificate

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:
Code Class Units
FDR 050A Introduction to the Hospitality Industry (3.0 Lecture) 3.0
FDR 051 Basic Food Preparation (2.0 Lecture/3.0 Lab) 5.0
INF 050 Sanitation and Safety (2.0 Lecture) 2.0
WRK 302 Work Experience Occupational 2.0

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:
Code Class Units
FDR 055 Food Purchasing (3.0 Lecture) 3.0
FDR 075 Menu Planning (2.0 Lecture) 2.0

NOTE: FDR 055 is only offered Spring semesters.

Units Required

  Units
Total Required Units 13.0-14.0
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Career/Transfer Opportunities:

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)