Food Service Production
Program Number: 31-303-2
School Year: 2013-2014
Technical Diploma (1 year)
Campus: Fond du Lac
Moraine Park’s Food Service Production program provides students with hands-on experience and skills in a broad range of cooking techniques and preparation methods as well as training in baking and work environment safety and sanitation.
Graduates of the program can directly transfer their credits into Moraine Park’s Culinary Arts associate of applied science degree if they decide to continue their education.
There is a high demand for graduates in areas such as hospital food service, school and college food service, food contracting companies, the health care industry, retirement communities, and residential care facilities.
Statewide Salary Range for Recent Graduates
- $122.20 per credit (resident)
- $183.30 per credit (out-of-state resident)
- *Online students are not charged out-of-state fees.
- Apply food safety and sanitation practices to food preparation and service.
- Apply multiple cooking methods in the preparation of meats, fish, poultry, vegetables, potatoes, soups, sauces and bakery.
- Apply nutritional principles to the preparation of food.
- Make decisions related to the preparation of meat, fish, poultry and other food products.
- Apply customer sales and service techniques to food service.
- Institutional Cook
- Restaurant Host/Hostess
- Cook, School Cafeteria
- Cook Apprentice (Hotel/Restaurant)
- Assistant Cook
- Baker/Deli Assistant
- Dietary Aide
- Submit the college admission application.
- Submit the $30 one-time fee.
- Submit high school and other official college transcripts.
- Take the college assessment test (ACCUPLACER, ACT or other). The ACCUPLACER assessment can be taken at MPTC.
- Meet with Admissions to discuss order of courses and prerequisites (strongly encouraged).
- Check with Admissions if any additional steps are required.
Please visit the Admissions page for general information.
|103-159||**Computer Literacy - Microsoft Office||1|
|316-100||Food Principles 1||3|
|316-147||Sanitation and Safety||2|
|316-187||Food Production for Cold Food - Salads||2|
|316-188||Food Production for Cold Food - Sandwiches, Desserts, Salads and Dressings||2|
|316-189||Food Production for Meat, Fish and Poultry||2|
|316-190||Food Production for Hot Sandwiches, Deli and Short-Order Cookery||2|
|804-360||Occupational Mathematics 1||2|
|316-101||Food Principles 2||1|
|316-151||Fundamentals of Meat Analysis||3|
|316-181||Customer Sales and Service||1|
|316-183||Food Production for Vegetables and Potatoes||2|
|316-184||Food Production for Pastas, Grains & Breakfast Cookery||2|
|316-185||Food Production for Stocks and Soups||2|
|316-186||Food Production for Sauces and Speciality Soups||2|
|- OR -|
|801-136||English Composition 1||3|
|- OR -|
|801-196||Oral and Interpersonal Communication||3|
|Total||17 (or 18 if student chooses 801-136 or 801-196)|
|Total Program Credits and Institutional Requirements||37 (or 38 if student chooses 801-136 or 801-196)|
A pre/post test is the exit assessment graduation requirement for the program.
** The credits for 103-159 Computer Literacy-Microsoft Office and 890-101 College 101 are Institutional Requirements for graduation. Consequently, they are not part of the program credit requirements.
Check out the Credit Transfers page for more information.
Note: Students must purchase a uniform and knife set for this program.
If associate degree General Education course options are chosen, higher assessment test scores will be required. Please contact an Admissions Specialist for assistance.