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.

Program Contact

Shana Olmstead
Lead Instructor, Foodservice Technology
Wayne West Building
Phone: (252) 222-6264
Email: olmsteads@carteret.edu

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