Fundamental Foodservice Skills

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

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.

Next Start Date: August 10, 2020


After you have paid the application fee through PAYPAL on the PAYMENTS section you can then complete the application on the Careers Program Page.

Fundamental Foodservice Skills Teaches:

  • Intro to Food Prep
  • Cooking Methods and Techniques

Industry Certifications or Accreditation

Articulated into AAS/AS degrees at any State College in Florida

  • ServSafe Certification
  • SafeStaff Certification
  • Career Potential – Click here

    Testing Requirements:

    Accepted Tests Reading Math Language
    TABE 9 9 9

    [ *Recommended ]

    Program Length:

    600 Hours


    Monday – Friday 7:30am – 2:45pm


    $2,750.00 for entire program *(Based on Florida Resident tuition rates. For estimation purposes only, prices subject to change.)

    Click Here for a detailed cost sheet

    ONET Government occupation information

    • Federal CIP Code: 612050304
    • Program Number: N100520

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