The Food Services diploma emphasizes fundamental and intermediate techniques of food preparation, production and baking skills. This program prepares you for intermediate-level positions in the industry such as a prep cook or line cook.
Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
| SDV 108 | The College Experience | 1 |
| HCM 100 | Sanitation and Safety | 2 |
| HCM 188 | Knife Skills | 2 |
| HCM 252 | Stocks and Sauces | 2 |
| HCM 270 | Garde Manger | 2 |
| HCM 287 | Ingredient Identification | 2 |
| HCM 412 | Culinary and Hospitality Seminar | 2 |
| MAT 772 | Applied Math | 3 |
| HCM 116 | Fundamentals of Baking | 3 |
| HCM 231 | Nutrition | 2 |
| HCM 262 | Financial Management, Purchasing and Cost Control | 3 |
| HCM 306 | Basic Cooking Methods | 3 |
| COM 723 | Workplace Communications | 3 |
In-state tuition and fees: $5,910.00 *
Out-of-state tuition and fees: $5,940.00 *
Educational fees: $97.00/semester
Estimated books: $200.00/semester
Estimated transportation and personal expense: $2,273.00/semester
Estimated student housing and meals: $3,075.00/semester
* This is an approximate cost based on tuition and fees set by the Board of Directors before each school year. Course level fees may also apply. Additional charges for licensure or credential testing may be a part of your program.