The purpose of the program is to prepare students for employment or advanced training in the food service and hospitality industry.
The program requires individualized instruction and cross training in food service jobs in a laboratory setting designed for production and service. This delivery system will result in a number of related occupational completion points. The program also allows for advanced training and articulation to culinary arts or travel and tourism.
Students must complete the core or demonstrate the mastery of skills standards contained in the core before advancing in the Culinary Operations program. The core includes OCP A, B, and C (Culinary Operations 1, 2, and 3).

OCCUPATIONAL COMPLETION POINTS:
CULINARY OPERATIONS                                                                        
A-Food Preparation Worker SOC 35-2021,                            1 Credit/ 150 Hours
B-Combined Food Preparation Worker & Serving Worker        1 Credit/ 150 Hours
SOC 35-3021
C-Combined Food Preparation Worker & Serving Worker        1 Credit/ 150 Hours
SOC 35-3021
D-Cook, Restaurant SOC 35-2014                                         1 Credit/ 150 Hours
E-Chef, Head Cook SOC 35-1011                                          1 Credit/ 150 Hours
F-Food Service Manager SOC 11-9051                                  1 Credit/ 150 Hours
G-Food Service Manager SOC 11-9051                                 2 Credits/300 Hours
TOTAL     8 Credits/1200 Hours TOTAL 8 Credits/1 TOTAL     8 Credits/1200 Hours

When offered at the secondary level, the programs in this cluster consist of the following courses that include the core:
CULINARY OPERATIONS – Secondary Program # 8515100

8515210 – Culinary Operations 1
8515220 - Culinary Operations 2
8515230 - Culinary Operations 3
8515110 - Culinary Operations 4
8515111 - Culinary Operations 5
8515112 - Culinary Operations 6
8515113 - Culinary Operations 7
8515114 - Culinary Operations 8
At the Postsecondary level— Culinary Operations - # V200403