Foodservice Technology
About
The Foodservice Technology curriculum is designed to introduce students to the foodservice industry and prepare them for entry-level positions in industrial, institutional or commercial production foodservice operations. Courses include sanitation, basic and intermediate foodservice production skills, baking, menus, purchasing and basic cost control. Graduates should qualify for employment as line cooks, prep cooks, or bakers in production foodservice settings or entry-level kitchen management in an institutional foodservice setting.
Potential Careers
The following occupational information is provided by www.nccareers.org and is subject to change. The occupations list is not an exhaustive list and may include careers that require higher levels of education than those provided at NCCCS colleges.
