The program covers all facets of working in the food service environment. Students acquire skills in preparation and serving of foods in all types of establishments in the food service industry. Instruction is also provided in recipe use/development, commercial tools/equipment and operational systems. Creativity, critical thinking skills, principles of nutrition and menu planning/development, communication, leadership, human relations and employability skills, and safe, efficient work practices are also areas of study.
Commercial Foods and Culinary Arts
|Course #||OCP||Course Title||Hours|
|HMV0126||D||Food Service Management||300|
8:00 AM - 2:00 PM
7:30 AM - 1:30 PM
During the program, students can take the Food Handler Training and certify as a Food Handler issued by ServSafe. Following successful completion of the program, students may choose to test for certification as a Certified Food Manager issued by the International Food Service Executive Association or as a Certified Professional Food Manager issued by the National Restaurant Associate Education Foundation.