Certificate
Commercial Foodservice & Cooking Equipment Technician
A 12-credit certificate in four courses: gas and electric cooking equipment, ignition and combustion, combi ovens, steamers and electronic cooking controls, pressure fryers, oil filtration and commercial warewashing, and commercial ice machines and refrigerated foodservice equipment. Coursework is vendor-neutral. It prepares you for industry practice and does not by itself grant any license or agency certification.
Outcomes
What you will be able to do
- 01Service gas ignition and combustion systems
- 02Diagnose combi oven and steamer controls
- 03Maintain fryers and dishwashers
- 04Troubleshoot ice machines and refrigeration
Careers
Where graduates work
- Foodservice equipment technician
- Restaurant equipment field technician
- Commercial kitchen service technician
Curriculum
Term 2
Commercial Steamers, Combi Ovens, and Advanced Electronic Controls
This course delivers comprehensive technical instruction on the operating principles, maintenance, and troubleshooting of commercial steam cooking equipment and combination convection-steam ovens. Students master field-level diagnostic strategies for digital interface boards, solid-state switching components, steam generator networks, and automated cooking cycle controls.
Commercial Pressure Frying, Oil Filtration, and Warewashing Systems
This course provides advanced diagnostic and repair training for commercial pressure fryers, oil filtration assemblies, and high- and low-temperature warewashing equipment. Students master electro-mechanical troubleshooting, hydraulic flow testing, and thermal sanitization verification to maintain critical kitchen operations safely and effectively.
Ready to begin? One click adds all 4 courses to your student portal.