Culinary and Service Skills Training Program

Formerly the Hospitality Training Program


This is a two semester non-credit program that provides short-term culinary skills and service skills training for entry into the labor market. The curriculum includes introductory culinary skills and dining room service, as well as basic education and vocational English language skills. Classes are taught in our state of the art restaurant, the Educated Palate.

Length of Program. Two semesters (1,080 hours)

Core Course
CSST 9635. Food Technology and Dining Services - 900 hours

Students will develop the skills necessary for an entry-level position in food preparation, pastry and baking, and dining service. Topics include sanitary food handling procedures, kitchen terminology, safe use of knives and kitchen machines and hand tools, standard vegetable cuts, salad and salad dressings, sandwich preparation, stocks as well as fruit and cheese displays. Emphasis will also be placed on basic communication and math skills necessary for successful placement in the hospitality industry.
Formerly TIHI 9635.

CSST 9636. Introduction to Hospitality Industry - 180 hours
Prereq.: ABE 2074 ;ESLN 3800 ;ABE 2030

Introduction to the service principles of food and beverage controls, wine and quantity food purchasing by specifications. Sanitation and hygiene will be included. Formerly TIHI 9636.

Requirements for Completion. Successful completion of both courses with an average grade of "C" or better, and a minimum of 80% attendance.

For additional information download the printable Program Brochure


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