This program prepares students for mid-level cook and entry chef positions, combining food industry training with interdisciplinary study. Students develop basic and advanced technical skills in food preparation and service, food identification, nutrition, and food and beverage composition. Supervisory skills are included to effectively manage human and physical resources in food service operations. Students gain hands-on experience with professional equipment, kitchen layout, and workflow. Career opportunities include restaurants, private homes, resorts, cruise ships, sports complexes, and medical facilities. Mott Community College is an A.C.F. Certified Testing Site; a ServSafe certificate is part of the program.