Tuesday – November 21, 2017

Food Service Assistant (2017-2018)

Technical Diploma
School of Business / Hospitality & Tourism Career Cluster

Downtown Milwaukee, Oak Creek campuses
Program Code: 30-316-1


For Information: 414-297-6395
Downtown Milwaukee Campus, 414-297-MATC
Oak Creek Campus, 414-571-4500
 

Overview  Students will develop skills to begin a career in the food-service industry including restaurants, catering services, hotels, healthcare facilities and schools. 
 

You will learn how to prepare and cook-to-order a variety of foods that require a short preparation time. On the job, food service assistants may take orders and serve patrons, and also perform a variety of food preparation duties other than cooking.


Career Pathway – After earning this technical diploma program, your credits can be applied to completing the Culinary Assistant technical diploma or Culinary Arts associate degree. Contact an MATC advisor for information.


Career Outlook — Graduates gain entry-level skills to be employed as a prep cook, short order cook or fast food cook. With experience and completion of the Culinary Assistant diploma and Culinary Arts associate degree, opportunities exist for advancement to the positions of sauté cook, banquet cook, catering cook, broiler cook, fry cook and garde manger cook.

View gainful employment data about this program

 

Program Learning Outcomes — Employers will expect program graduates to:

  • Clean food preparation areas, cooking surfaces and utensils
  • Clean, stock and restock workstations and display cases
  • Cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold
  • Cook the exact number of items ordered by each customer, working on several different orders simultaneously
  • Maintain sanitation, health and safety standards in work areas
  • Accept payments, and make change or write charge slips as necessary
  • Clean food preparation equipment, work areas and counters or tables
  • Complete orders from steam tables, placing food on plates and serving customers at tables or counters
  • Grill and garnish hamburgers or other meats such as steaks and chops
  • Grill, cook and fry foods such as french fries, eggs and pancakes
  • Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items
  • Butcher and clean fowl, fish, poultry and shellfish to prepare for cooking or serving
  • Carry food supplies, equipment and utensils to and from storage and work areas
  • Cut, slice or grind meat, poultry and seafood to prepare for cooking

 

Preparation for Admission — The following are required for admission to the program:

  • A high school diploma or GED
  • Demonstration of proficiency in basic skills through a course placement assessment

 

Possible Careers
Fast-Food Cook
Prep Cook
Short-Order Cook


Related Programs
Culinary Assistant
Culinary Arts
Baking and Pastry Arts
Baking Production

 

Start Dates: August/January

Curriculum effective 2017-18. 

Current MATC students should consult their Academic Program Plan for specific curriculum requirements.
( ) = Semester Order for Full-Time Students

SIXTEEN-WEEK TERMS

Credits

 

 

 

 

(1)  CULMGT-112

Food Service Sanitation

2

     

 

(1)  CULART-121

Mise en Place/Culinary Fundamentals

1

 

   
 

(1)  CULART-123

Vegetables, Starches and Grains

2

 

TOTAL CREDITS: 5

 

Program curriculum requirements are subject to change.


For class times and locations or to register online, visit INFOnline.

Current MATC students should consult their Academic Program Plan for specific curriculum requirements.

 

Page updated April 2017.