This program is the culinarian’s dream! If you love cooking and feeding people your culinary masterpieces, this is the course for you. The 600-hour Fundamental Foodservice Skills program offers a sequence of courses with rigorous content, challenging academic standards, and relevant technical knowledge and skills needed to prepare for careers in hospitality and tourism. The program is designed to prepare students for success in today’s commercial kitchens. Students will learn to properly use recipes (to scale) to prepare vegetables, salads, sandwiches, starch and grain dishes, meat, poultry, and seafood entrées, and sauces to enhance entrée items. The content includes but is not limited to preparation, presentation, and serving of a wide variety of foods, leadership, communication skills, employability skills, and safe/efficient work practices are also covered.
600 Hours
Day: Monday – Friday
Estimated total cost may vary based on program start date and program class schedule.
$3,641.09
(**All fees subject to change)
2024-2025 Fundamental Foodservice Skills Cost Sheet
Students may need to take a Basic Skills Exam no later than the sixth week of class. This exam will not affect your acceptance into the program. Please submit all official transcripts (High School, GED, Associates degree or higher) prior to the start of your program start date for possible exemption. Students will be notified after they have been accepted into a program whether or not they will be required to take the exam.
Admissions:
Marion Technical College (Main Campus)
1014 SW 7th Road, Ocala, FL 34471
Main Line: (352) 671-7200
Program Location:
Marion Technical College – Extension Campus
1614 East Fort King Street
- General Admissions Procedures Apply
- 16 years & older may apply
- Participation in an Information Session
- High School Diploma – Standard or GED recommended
- High School Transcript
- Basic Culinary knowledge
- Nutrition
- Supervision
- Sanitation
- Kitchen safety procedures
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- Preparatory skills
- Food identification, selection, & storing
- Sauces, salads, entrees, & plating techniques
Vary, ranging from:
$27,230 to $42,810*
*Based on state of Florida labor market statistics.
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