Food Service
Technical Diploma — Oak Creek Campus
Program code: 30-303-7.05
This curriculum goes into effect starting with the summer 2008 semester.
Overview — The Food Service technical diploma program trains students to hold a non-management position on a food production and service team. Coursework covers all basic areas of food preparation. Students may enter the program at the beginning of any quarter. This program offers a bilingual track for students who need Spanish-assisted instruction.
Career Outlook — Graduates of the Food Service program are highly employable as cooks throughout the food service industry. This includes positions such as short-order cook, deli cook, assistant baker, pantry person, dietary aide, hot lunch worker and corporate dining room cook. With experience, opportunities exist for advancement to positions of chef or manager.
Career Preparation and Expected Learning Outcomes — Employers expect you as a program graduate to possess skills and knowledge in:
- Safe use of hand and power tools in food service safety and sanitation
- Menu planning and nutrition
- Conversion of standard recipes and portion control
- Work simplification techniques
- Meeting and dealing effectively with people
Preparation for Admission — The following are required for admission to the program:
- A high school diploma or GED
- Demonstration of proficiency in basic skills through a course placement assessment
In addition, you will need reading aptitude and basic math problem-solving skills, as well as the ability to get along well with others. A high level of physical stamina and the ability to work rapidly for extended periods of time are important.
Possible Careers:
Cook
Assistant Cook
Short-Order Cook
Line Cook
Deli Cook
Assistant Baker
Pantry Person
Dietary Aide
Corporate Dining Room Cook
Related Programs:
Culinary Arts
Baking Production
Dietetic Technician
Hotel/Hospitality Management
For more information, call 414-571-4500.
Curriculum Effective 2008-2009.
|
EIGHT-WEEK TERMS |
Credits |
Hours |
|
|
FOODS-305 |
Fundamentals of Food Production ‡ |
|
4 |
24c |
|
|
CULMGT-112 |
Food Service Sanitation (16 Weeks) |
|
2 |
4r |
|
|
|
|
|
|
|
|
FOODS-300 |
Basic Foods and Equipment |
|
1 |
4r |
|
|
FOODS-306 |
Fish, Meat and Poultry ‡ |
|
4 |
24c |
|
|
MATH-304 |
Math Principles 1 ‡ (16 Weeks) |
|
1 |
2r |
|
|
|
|
|
|
|
|
CULART-100 |
Introduction to Food Service/Hospitality Industry |
|
1 |
2r |
|
|
FOODS-307 |
Short Order Cookery ‡ |
|
4 |
24c |
|
|
FOODS-340 |
Nutrition and Manu Planning |
|
1 |
4r |
|
|
|
|
|
|
|
|
ENG-347 |
Communications 2 (16 Weeks) |
|
1 |
2r |
|
|
FOODS-308 |
Basic Baking ‡ |
|
4 |
24c |
|
|
FOODS-346 |
Purchasing and Cost Control |
|
1 |
4r |
|
|
|
|
|
|
|
|
|
TOTAL CREDITS: 24 |
|
|
Hours per Week: r=related, s=shop
Program curriculum requirements are subject to change.
‡ Prerequisite Required.
For course descriptions, times, locations or to register online, visit INFOnline.
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