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Printed on 5/27/2019

Food Service Production

31-303-2 Technical Diploma (TD) Part Time and Full Time 31 Credits Financial Aid Eligible Time of Day: Day and Evening Location*: Appleton

*If general education courses are required, they may be available at multiple locations.

Begin your career in the food service industry with this technical diploma. You’ll learn how to prepare, season and cook soups, meats, vegetables, desserts, sauces, side dishes, salads and other food items in large quantities. Breakfast, lunch, dinner and deli are covered, as well as nutrition and sanitation. You’ll have plenty of opportunity for hands-on learning in this program. Put your apron on and start stirring up the good stuff.

COURSE LIST

Course list for reference only. Current students please refer to your individualized program plan or see your advisor.
**Outside effort hours are an estimate based on state standards, and may vary from person to person.

Occupational Specific (24 Credits)

Course Title
Course
Number
Credits
Instructional
Hours
Outside Effort
Hours**
Prior Learning
Credit Eligibility
Introduction to Hospitality
10-109-152
3Credit
54
108
N/A
54 hours in class and estimate 108 hours outside of class. Introduces various aspects of the hospitality industry including lodging, food service, tourism and customer service. Students evaluate potential internship and career opportunities as they explore topics including professionalism, ethics & etiquette.
Culinary Fundamentals
10-316-110
3Credit
54
108
N/A
54 hours in class and estimate 108 hours outside of class. Applies the basic principles involved in the purchase, preparation and use of food stuffs. The proper identification and use of equipment and correct measuring techniques are covered. This course provides the theory basis for production courses.
Prereq: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 10831103 OR Not pursuing a degree
Sanitation for Food Service Operations
10-316-118
1Credit
18
36
N/A
18 hours in class and estimate 36 hours outside of class. Focuses on the development of skills to follow sanitation and hygiene provisions in state codes. The Servsafe certification test is included.
Baking Basics
10-316-121
2Credit
72
36
N/A
72 hours in class and estimate 36 hours outside of class. Introduces baking skills learned through the production of a variety of pastries including quick breads, cookies, pies, cakes, yeast breads, pate a choux, and meringues. Proficiency will be demonstrated through production and use of equipment and ingredients.
Coreq: Culinary Foundations 10316125
Culinary Foundations
10-316-125
1Credit
36
18
N/A
36 hours in class and estimate 18 hours outside of class. Prepares the entry-level culinary student for future success by introducing knife skills development, cooking principles and methods, and organizational skills and Mise en place (French phrase meaning “put in place” as in set up). Emphasis is placed on hands-on learning and skills development.
Coreqs: Sanitation for Food Service Operations 10316118; Culinary & Food Service Production Uniform 94316006 OR Accelerated Culinary & Kitchen Steward Uniform 94316007
Meat Identification
10-316-133
1Credit
36
18
N/A
36 hours in class and estimate 18 hours outside of class. Focuses on the federal program for meat and fish inspection. Meat grading classification (commercial and institutional) and purchasing are discussed. This course also provides practical lessons in meat preparation.
Coreq: Culinary & Food Service Production Uniform 94316006 OR Accelerated Culinary & Kitchen Steward Uniform 94316007
Quantity Cooking
10-316-136
4Credit
162
72
N/A
162 hours in class and estimate 72 hours outside of class. Introduces quantity food preparation procedures with emphasis in braising, stewing, simmering, roasting, baking, soup, stock and sauce making. Practical experience is given in restaurant, banquet, and cafeteria food presentation techniques. Identification of an assortment of grains, legumes, potatoes, and farinaceous products bring variety to menu planning.
Coreqs: Culinary Foundations 10316125; Baking Basics 10316121
Nutrition for Culinary Arts
10-316-119
1Credit
18
36
N/A
18 hours in class and estimate 36 hours outside of class. Focuses on the six major nutrients (carbohydrates, proteins, fats, minerals, vitamins and water) and how each is used by the body. The planning of well-balanced diets and the nutritional analysis of diets are emphasized.
Culinary Applications
10-316-120
2Credit
36
72
N/A
36 hours in class and estimate 72 hours outside of class. Applies the basic principles of culinary calculations involved in the purchase, preparation and use of goods related to the hospitality field.
Prereq: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+/Arith 46+, Next Gen Read 250+/Sent 237+/Arith 250+, ACT Read 18+/Engl 15+/Math 16+, OR Read Prep 10838105/Sent Prep 10831103/Arith Prep 10834109 OR Not pursuing degree
Baking Techniques
10-316-122
2Credit
72
36
N/A
72 hours in class and estimate 36 hours outside of class. Learn foundational baking techniques including tarts, cakes, laminated doughs, custards, and sauces learned through production. Use of equipment and ingredients to create specific items will demonstrate proficiency. Presentation of baked goods and pastries is emphasized.
Coreq: Culinary Foundations 10316125
Short Order Cooking
10-316-137
4Credit
162
72
N/A
162 hours in class and estimate 72 hours outside of class. Provides hands-on experience in all phases of short order techniques. Students use various methods to prepare eggs, omelets, pancakes, and other breakfast items. Lunch cooking introduces the use of fryers, grills, ovens and steamers. Service experience includes line work and practical applications of salads, salad dressings, and greens
Coreqs: Culinary Foundations 10316125; Baking Techniques 10316122

Occupational Supportive (7 Credits)

Course Title
Course
Number
Credits
Instructional
Hours
Outside Effort
Hours**
Prior Learning
Credit Eligibility
First Aid/CPR, Principles and Practices
10-531-101
1Credit
36
18
N/A
36 hours in class and estimate 18 hours outside of class. Presents and evaluates basic first aid skills necessary to care for the ill and injured until medical help arrives. Covers the use of an Automated External Defibrillator (AED), as well as CPR for all ages and the recognition and care of cardiac emergencies. Students receive an AHA Healthcare CPR card and a FVTC First Aid certificate upon course completion.
Written Communication
10-801-195
3Credit
54
108
54 hours in class and estimate 108 hours outside of class. Teaches the writing process which includes prewriting, drafting and revising. Through writing assignments, students analyze audience and purpose, research and organize ideas, and format and design documents based on subject matter and content. Class sessions and assignments involve giving oral presentations and using computers.
Prereq: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 250+, ACT Read 18+/Engl 18+ OR Read Prep 10838105/Sent Prep 10831103 OR Not pursuing a degree
Math w Business Apps
10-804-123
3Credit
54
108
54 hours in class and estimate 108 hours outside of class. Covers real numbers, basic operations, linear equations, proportions with one variable, percents, simple interest, compound interest, annuities, applying math concepts to the purchasing/buying process, applying math concepts to the selling process, and basic statistics with business/consumer applications.
Prereq: Arith – HS GPA 2.75+ OR ACPL 46+, Next Gen 250+, ACT Math 16+ OR Arith Prep 10834109 OR Not pursuing a degree

Expected Competencies


For more information visit our Credit For Prior Learning page. ×