Skip to content
main content starts here

Foundations of Food Services

A student stirs in a metal bowlStudents in the Foundations of Foods program will learn basic entry level skills ideal for employment in the culinary industry. Students will receive both traditional classroom instruction and hands-on training.

The program includes the following modified elements of ProStart (National Restaurant Association developed curriculum): training in safety practices for all equipment used in the kitchen environment; good work habits; professional sanitation techniques; basic knife skills; and standard culinary practices.

Also, modified components of “ServSafe” are introduced in the program including: basic food safety; personal hygiene; cross contamination and allergens; time and temperature; cleaning; and sanitation.

Second year students will learn more advanced baking and food preparation techniques. The students will explore career opportunities and work habits essential for success on the job. Seniors complete an internship in the culinary field.

Program Objectives:
  • Prepare students for entry level positions in the culinary field
  • Develop a work ethic to help secure and maintain employment
  • Students will understand how to safely handle food with sanitation practicesA student cuts on a cutting board
  • Students will learn to operate independently in the kitchen setting
  • Students will learn essential teamwork for success in a busy kitchen
Elements of Course Content:
  • Safety and sanitation
  • Preparation of soups and sauces
  • Recipe reading and following
  • Meat, poultry, and seafood preparation
  • Culinary math/measurement
  • Salad preparation
  • Knife skills
  • Garnishing techniques
  • Introduction to ServSafe practices
  • Introduction to classical pastry/baking