Exceptional service starts with exceptional students.

This curriculum is designed to introduce students to the food service industry and prepare them for entry-level positions in industrial, institutional or commercial production food service operations.

Courses include sanitation, basic and intermediate food service production skills, baking, menus, purchasing and basic cost control.

Graduates should qualify for employment as line cooks, prep cooks, or bakers in production food service settings or entry-level kitchen management in an institutional food service setting.

Certificate Completion Plans Download

Certificate Completion Plan

View what classes you need and when you can take them to complete a certificate in Foodservice Technology.

Opens Admissions Webpage


Shana Olmstead
Chair of Culinary Arts,
Baking & Pastry Arts,
& Hospitality Management
Phone: (252) 222-6264
Email: olmsteads@carteret.edu

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