Food Service Production
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.
- $128.40 per credit (resident)
- $192.60 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.
- Attend a program orientation with your advisor.
- Check with Admissions if any additional steps are required.
Please visit the Admissions page for general information.
The information below is provided as a federal requirement in an effort to help students make informed educational decisions. Specifically, Gainful Employment aims to provide information related to future potential debt burden in comparison to the expected earnings in a chosen program or field.
|103-159||**Computer Literacy - Microsoft Office||1|
|316-147||Sanitation and Safety||2|
|316-187||Food Production for Cold Food - Salads||2|
|316-188||Food Production for Cold Food - Appetizers and Sandwiches||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|
|316-151||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 and 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||16 (or 17 if student chooses 801-136 or 801-196)|
|Total Program Credits and Institutional Requirements||36 (or 37 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.
- Food Service Production, 2015-2016
- Food Service Production, 2014-2015
- Food Service Production, 2013-2014
Check out the Credit Transfers page for more 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.