Institutional Food Service Management

Institutional Food Service Management Certificate of Achievement

Students who complete the Institutional Food Service Management Certificate of Achievement will gain the knowledge and skills needed to succeed and advance in large-scale food service settings such as schools, hospitals, correctional facilities, and long-term care centers. Students will learn about food safety and sanitation, nutrition guidelines, cost control strategies, kitchen operations, and personnel management within institutional environments. Through hands-on activities such as case studies, group discussions, and scenario-based learning, students will be prepared to take on leadership roles and contribute to safe, efficient, and compliant food service operations. The program requires students to purchase the designated program uniform and provide documentation of a negative Tuberculosis (TB) screening. Mandatory Fees: Students are responsible for the cost of a required program uniform, personal culinary tools, and a Tuberculosis (TB) screening. In addition, a California Food Manager certificate is required for degree completion. Career Opportunities: Food Service Worker, Institutional Cook, Dietary Aide, Kitchen Supervisor, Food Service Manager, Food and Beverage Director, Program Coordinator Upon completion of the required courses with at least a "C" or "P"(pass) grade in each course, the student will be eligible for a Certificate of Achievement.

Program Learning Outcomes

• 1. At the conclusion of this program, the student should be able to apply food safety and sanitation standards to institutional food service operations in compliance with regulatory requirements.

• 2. At the conclusion of this program, the student should be able to design and execute large-scale food production and service using standardized recipes, batch cooking methods, culinary math, and efficient workflow.

• 3. At the conclusion of this program, the student should be able to demonstrate the use of effective communication, teamwork, leadership, training, point-of-sale operations, and professional behavior within institutional kitchen environments.

Program Requirements