Commercial Food Service

Commercial Food Service (CFS) is a 27 semester hour program combining classroom theory with hands-on practice in the laboratory.  The program focuses on principles and practices related to the administration of food service systems in institutional settings, and is designed to help students acquire the knowledge, skills and abilities needed to prepare for successful entry-level employment in the field of commercial food service.

Awards

  • Short Term Certificate
    • Commercial Food Service
    • Food Service Basics

Industry Certification
National Career Readiness Credential
ServSafe Food Handler

Estimated Program Length

Award Length Credit Hours
Short Term Certificate 1 semester 14
Short Term Certificate 1 semester 29

Required Program Courses

Course Title Credit Hours
CFS101 Orientation/Hospitality Professional 3
CFS102 Catering 2
CFS110 Basic Food Preparation 3
CFS111 Foundations in Nutrition 3
CFS112 Sanitation, Safety, and Food Services 2
CFS113 Table Service 2
CFS114 Meal Management 3
CFS115 Advanced Food Preparation 3
CFS120 Basic Preparation Lab 2
CFS182 Special Topics in CFS 3
CFS199 Healthy Cooking 1
CFS251 Menu Design 2

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Program Contact

Mr. Douglas Roberts, Instructor
Draper Correctional Facility
334-514-5059

Occupational Data*

Food service managers are responsible for the daily operation of restaurants or other establishments that prepare and serve food and beverages. Individuals in this field often work early mornings, late evenings, weekends, and holidays. The work can be hectic and fast-paced. According to the Bureau of Labor Statistics, the median annual wage for food service managers was $52,030 in May 2017.  Employment in this field is projected to grow approximately 10 percent from 2016 to 2026, faster than the average for all occupations.

*Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook


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