This program is designed to provide the students with the necessary skills and knowledge in the areas of service and operations in the hospitality industry. It will prepare students to become globally competitive as hospitality practitioners.

Courses in this program provide the students with an understanding and appreciation of the different sectors of the hospitality industry such as culinary arts as well as food and beverage services. The practicum will give exposure to the theories and principles learned.

Competencies

    * Clean and maintain kitchen premises
    * Organize and prepare food
    * Select, prepare, and cook meat
    * Receive and store kitchen supplies
    * Prepare stock, sauces, and soups
    * Prepare appetizers and salads
    * Prepare sandwiches
    * Prepare vegetables, fruits, eggs, and starch products
    * Prepare and cook poultry
    * Prepare and portion controlled meat cuts
    * Prepare and cook seafood
    * Prepare hot and cold desserts
    * Prepare pastry, cakes, and yest-based products
    * Prepare present food
    * Package prepared foodstuffs
    * Provide link between kitchen and service area
    * Provide food and beverage service
    * Provide room service
    * Develop and update food and beverage knowledge

Career Opportunities
 
    * Office Clerk/Assistant
    * Data Encoder
    * Busboy
    * Waiter
    * Food Attendant
    * Food Server
    * Commis 1, 2, 3
    * Pastry Cook
    * Hot or Cold Kitchen Cook
    * Saucier

TESDA Certifications

    * Food and Beverage NC II
    * Commercial Cooking NC II