The Foodservice Technology diploma curriculum is designed to introduce students to the foodservice industry and prepare them for entry-level positions in industrial, institutional or commercial production foodservice operations.
Courses include sanitation, basic and intermediate foodservice production skills, baking, menus, purchasing and basic cost control.
Graduates should qualify for employment as line cooks, prep cooks, or bakers in production foodservice settings or entry-level kitchen management in an institutional foodservice setting.
See the Foodservice Technology Checksheet for a suggested sequence of courses by semester.
COM 110 Introduction to Communications
ENG 111 Writing and Inquiry
Major Core Courses
CUL 110 Sanitation and Safety
CUL 120 Purchasing
CUL 130 Menu Design
CUL 140 Culinary Skills I
CUL 160 Baking I
CUL 170 Garde Manger I
CUL 240 Culinary Skills II
CUL 260 Baking II
HRM 110 Introduction to Hospitality & Tourism
HRM 220 Cost Control – Food and Beverage
Other Major Courses
CUL 120A Purchasing Lab
HRM 245 Human Resource Mgmt.-Hospitality