Quality College Vocational Careers' Food Service Division offers courses that combine classroom theory, demonstration, and hands-on practical training in a professionally equipped, restaurant-style atmosphere. Courses are taught at succeeding levels under the close supervision and technical guidance of skilled chefs and bartenders.
The Bartender/Server course is four weeks in length and covers area of responsibility, training checklist, grooming, attitude, bar and lounge set-up and service, customer comfort, laws to enforce, housekeeping and
sanitation, safety, Responsible Beverage Service™, and closing procedures.
The Basic 101 Boot Camp (cooking) course is 7 or 9 weeks in length and covers basic cooking skills and methods, knife work, vegetables, soups and sauces, organization and professionalism.
The Intermediate 202 (cooking and serving) course is 12 or 25 weeks in length and covers the same material as Basic 101 Boot camp along with new skills, such as garde manger, butchering, advanced soups and sauces, canapes, ice carving, and food service.
Our Advanced 303 (cooking) course is 11 to 40 Weeks in length. The student has the option to do an externship in the lab or at a restaurant under the direction of our executive chef who monitors the student's progress and skill attainment.
