Diploma
Credits Required for Graduation: 60
Students in the Food Service and Management program learn to implement the basic food production and management techniques necessary in the Food Service Industry. Included are basic food handling and safety techniques, planning and production, personnel management, cost control methods, and nutritional menu planning.
Students who complete this program will be prepared for employment in the following positions: Kitchen manager, Food production manager, Chef (most locations will require additional work experience), Sous chef, Banquet chef, Institutional production cook/supervisor.