Prep Cook - Technical Certificate of Credit

This technical certificate of credit provides skills for entry into the food services preparation area as a prep cook. Topics include: food services history, safety and sanitation, purchasing and food control, nutrition and menu development and design, along with the principles of cooking.

Length of Program
A minimum of 22 credit hours is required for graduation. A full time student can expect to
complete the program in 2 quarters.

Employment Opportunities
Graduates will be prepared for entry-level employment as a prep cook in a variety of food industry settings.

ADMISSIONS REQUIREMENTS
Age: Applicant must be 16 years or older.
Education: A high school diploma/GED is required.
Program Acceptance/Placement: Applicant must achieve program ready or provisional scores on the ASSET placement test (or submit acceptable SAT/ACT scores.) Applicants who do not attain the minimum scores may take refresher/remedial instruction in order to meet admissions requirements.

CURRICULUM

Course # Course Title Credit Hrs

CUL 100 Professionalism in Culinary Arts 3
CUL 110 Food Service Safety and Sanitation 3
CUL 112 Principles of Cooking 5
CUL 114 American Regional Cuisine 5
CUL 116 Food Service Purchasing and Control 3
CUL 137 Nutrition and Menu Development 3