Food Service Production

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.

Statewide Salary Range for Recent Graduates

$16,639 $31,000

Approximate Costs

• $111.85 per credit (resident)
• $167.80 per credit (out-of-state resident)
• *Online students are not charged out-of-state fees.

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

Entrance Scores

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.
• Meet with Admissions to discuss order of courses and prerequisites (strongly encouraged).
• Check with Admissions if any additional steps are required.