Fundamental Foodservice Skills (Culinary)

Program Details

Short Description:

This program is designed to prepare students for success in today’s commercial kitchens, focusing on employability skills and safe/efficient work practices. The coursework lays the groundwork for employment in food service/hospitality positions such as steward, prep cook, pantry cook, fry cook, banquet cook, retail and cafeteria cook and line cook. Students will learn to properly use recipes, to scale, to prepare a wide variety of foods, entrees, and sauces.

Program Content:

This program offers a sequence of courses that provides coherent and rigorous content aligned
with challenging academic standards and relevant technical 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 that contributes to the
academic knowledge, higher-order reasoning and problem-solving skills, work attitudes, general
employability skills, technical skills, and occupation-specific skills.

Certification/Licensure: Certified Food Protection Manager (SERV Safe).

CTSO: Skill USA and/or HOSA are the approved cocurricular career and technical student organizations which provide activities for students as an integral part of the instruction by providing leadership training and reinforcing specific career and technical skills.

Articulation: May be available toward credits at Florida public colleges/universities.
Speak with a career counselor for more information.

Start Date:

August, January

Start Time:

Monday – Friday, 8:00 a.m. – 3:00 p.m.

Program Length:

Full-time: 600 hours – approximately 6 months to complete

Program’s OCP (Occupational Completion Points)


Course Number: HMV0101

Course: Intro to Food Prep

300 hours


Course Number: HMV0102

Course: Cooking Methods and Techniques

300 hours


MTC Main Campus, 6305 State Road 70 East, Bradenton, FL 34203

1. Apply to MTC at Submit your application to access your “To-Do List.” You are not accepted into the program after applying, you must complete your do list.

2. Attend a Program Information Session. Call 941.751.7900, prompt, 6 Information Sessions.

2. Complete your “To-Do List” at

Note: The Basic Skills Assessment must be taken within 6 weeks of your admit date unless exemption criteria have been documented per State Statute. For exemption information, see the Student Handbook located here:

Program #N100520 CIP# 0612050304

Estimated Tuition, Lab, and Fees (includes $60.00 administrative fee)


Additional Fees Due Prior to Pre-Admittance

Application Fee







Additional Required Items (Outside Vendor)

Black oil resistant non-slip shoes – estimate


Estimated Total Cost of Program


*Uniforms may be covered, for Pell eligible students once aid has been applied to all tuition & fee charges. Prices are subject to change.

Financial aid available depending on student’s eligibility.

All pre-admission fees are non-refundable and not covered by Financial Aid.

Prices are subject to change.
Annual fees (charged each academic year from July 1—June 30).

Textbook estimate. Current book list and prices.
Tuition is $2.92 per hour for Florida residents. Tuition is $11.71 per hour for Non-Florida residents.

Florida Department of Education: Frameworks (rtf)

Possible Careers and Outlook:
35-2021.00      Food Preparation Workers
35-2014.00      Cooks, Restaurant

Program Video

Testimonial Video

Program Facts

Job Placement Rate



600 hrs
Full-time: (6 mos)


Main Campus





Have Questions? Ready to Start Your Career?

Nicole Kirchberg

Career Counselor

6305 State Road 70 East, Bradenton, FL 34203
Call   941.751.7900 x 46161
or schedule an appointment:


Explore Related Culinary Arts Programs