Introduction

Food service programs are designed to prepare people to provide professional food and beverage services in restaurants and other commercial food establishments.

Culinary arts programs are designed to teach people the food preparation skills necessary for occupations such as cooks, chefs, and kitchen helpers. Food service management programs are designed to prepare people to supervise and train workers and to plan and manage food production. Food services technology programs provide instruction in preparing meat and other foods for sale. Bartending programs provide instruction in wines and champagnes, beer and sodas, and mixology (the skill of preparing mixed drinks).

Instruction in food service programs may include recipe and menu planning; cutting techniques for different cuts of meat; preparing and cooking food; managing food supplies; and supervising restaurant and food services operations, catering services, purchasing and storage, and sanitation and safety.

Programs range in length from several weeks to two years and are offered by trade schools, public vocational schools, and community colleges. Three-year apprentice programs are available to train cooks, bakers, and meat cutters. Four-year bachelor's degree programs in food services management are also available. For information on hospitality services, hotel and restaurant management, and recreational facilities management, see the Hospitality Management program.

Related Educational Programs and Colleges

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