3330 | Food Management, Production, and Services – OC

The Food Management, Production, and Services certificate prepares you for employment as a kitchen manager and operations cook. The program also provides supplemental training for persons previously or currently employed in this occupation. Course content includes kitchen organization, sanitation, and planning for production; quantity food preparation with emphasis on timing, quality, efficiency, and cost controls; detailed studies in raw materials, recipes, menu planning, and the use of institutional equipment; and banquet presentation, catering, and other specialty preparations. Lab experience is an integral portion of this program. This includes instruction in the use of utensils, equipment, food, and in procedures required to prepare meals.

Length: 1140 contact hours / 38 occupational credits


First Term
 FSS 0228Food Preparation I 60
 FSS 0228LFood Preparation I Lab 30-180
*FSS 0236Quantity Food Preparation I 60
 FSS 0236LQuantity Food Preparation I Lab 30-180
Second Term
*FSS 0229Food Preparation II 60
 FSS 0229LFood Preparation II Lab 30-180
 FSS 0237Quantity Food Preparation II 60
 FSS 0237LQuantity Food Preparation II Lab 30-180
Summer Term
 FSS 0949Applied Techniques in Food Service 60-180
 FSS 0940LFood Production and Management Lab 30-180

*Check the course descriptions for prerequisites.
 NOTE: FSS 0940L is still active as a standalone lab. All new labs are equivalent to FSS 0940L.

Gainful Employment Disclosure

Gainful Employment Disclosure