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
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- 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 |
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
