The Prep Cook 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.

• Requirements:

  • GPA 2.0

  • 10th to 12th Grades

REQUIRED COURSES:

CUUL 1000 - Fundamentals of Culinary Arts: Provides an overview of the professionalism in culinary arts, culinary career opportunities, Chef history and pride. Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution.

CUUL 1110 - Culinary Safety & Sanitation: Emphasizes fundamental kitchen and dining room safety, sanitation, maintenance, and operation procedures. Topics include: cleaning standards, O.S.H.A. M.S.D.S. guidelines, sanitary procedures following SERV-SAFE guidelines, HACCAP, safety practices, basic kitchen first aid, operation of equipment, cleaning and maintenance of equipment, dishwashing, and pot and pan cleaning.

CUUL 1122 - Foundations of Cooking Principles: This course introduces fundamental food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: weights and measures, conversions, introduction to basic production mise en place, classical knife cuts, basic stock preparation methods, mother sauce techniques and preparations, small sauces and derivatives from mother sauce, basic thickening agents, classical soup preparation methods, introduction methods of food preparation, recipe utilization, and nutrition.

CUUL 1124 - Foundations of Cooking Techniques: This Course introduces fundamental food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: weights and measures, conversions, methods of food preparations, classical knife cuts, kitchen aromatics, regional cuisine history, and introduction to safe food preparations, recipe utilization, and nutrition.

Credential(s) Earned: Prep Cook TCC (PC 51)