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Food Service Production


Video: Food Service Production

Program Number: 31-303-2
School Year: 2017-2018
Technical Diploma (1 year)
Campus: Fond du Lac

Program Description

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.

Approximate Costs

  • $132.20 per credit (resident)
  • $198.30 per credit (out-of-state resident)
  • Online students are not charged out-of-state fees.
  • Please refer to the MPTC Student Handbook for additional enrollment fee information.

Program Outcomes

  • 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.

Career Opportunities

  • Institutional Cook
  • Restaurant Host/Hostess
  • Cook, School Cafeteria
  • Cook Apprentice (Hotel/Restaurant)
  • Assistant Cook
  • Baker/Deli Assistant
  • Dietary Aide

Admission Process

  • 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.   
  • Attend a program orientation with your advisor.   

Please visit the Admissions page for general information.


Number Title Crs
Term 1
103-159 **Computer Literacy - Microsoft Office 1
316-102 Culinary Principles 3
316-160 Restaurant Baking 2
316-183 Food Production for Vegetables and Potatoes 2
316-184 Food Production for Pastas, Grains and Breakfast Cookery 2
316-185 Food Production for Stocks and Soups 2
316-187 Food Production for Cold Food 2
804-360 Occupational Mathematics 1 2
890-101 **College 101 2
Total 20
Term 2
316-151 Fundamentals of Meat Analysis 3
316-162 Breakfast Pastries 2
 - OR - 
316-169 Cakes, Tortes and Desserts 2
316-168 Artisan Breads 3
316-181 Customer Sales and Service 1
316-189 Food Production for Meat, Fish and Poultry 2
316-190 Food Production for Hot Sandwiches, Deli and Short-Order Cookery 2
801-310 Occupational Communication 2
 - OR - 
801-136 English Composition 1 3
 - OR - 
801-196 Oral and Interpersonal Communication 3
Total 17
Total Program Credits and Institutional Requirements 37

Exit Assessment

A pre/post test is the exit assessment graduation requirement for the program.

Institutional Requirements

** The credits for 103-159 Computer Literacy-Microsoft Office and 890-101 College 101 are Institutional Requirements for graduation.

Academic Planner

Current students, please see your Advisor for your academic planner.

Transfer Opportunities

Check out the Credit Transfers page for more information.

Additional Information

*Enrollment may limit the campus availability or delivery of certain courses.

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 your Academic Advisor for assistance.

For co-curricular activities and opportunities related to this program/certificate, click here.