The course objective is to provide students with the related training instruction that counts towards the Certification as Fundamentals Cook (CFC) after completing the program and exams. The CFC program offers a minimum of 1,000 hours of on-the-job learning at a work site or school and 90 hours of related instruction. Upon completion of this course, students will possess the knowledge and skills in safety and sanitation, nutrition, and an introduction to food service.