Program Description:

Length

6 Months (600 Clock Hours) 

Schedule

Monday- Friday 8 am-1 pm  

(Summer hours) Monday- Thursday 8 am - 2:45 pm 

Program Description

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.

2025-2026 Curriculum Frameworks

Program Structure

This program is a planned sequence of instructions consisting of two occupational completion points.

OCP A: Intro to Food Prep and OCP B: Cooking Methods and Techniques. 

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. 

For questions regarding the program, please contact the program chef at: Erik.Youngs@hcps.net