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Prep Cook (PC51) Technical Certificate of Credit
(Stand Alone and Embedded in Culinary Arts Diploma and Degree)
Program Description:
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.
Entrance date:Varies
Program admission requirements:
Minimum Test Scores
ACCUPLACER NEXT GENERATION- | Reading | 224 | ACCUPLACER- | Sentence Skills | 60 |
Writing | 236 | Reading Comprehension | 55 | ||
Arithmetic | 229 | Arithmetic | 34 |
Provision of a health certificate documenting adequate health including the ability to lift 50 pounds, to do prolonged standing and to tolerate heat is required. Documentation of a negative tuberculosis skin test or chest X-ray is required.
Credits required for graduation: 12
Length of Program: 1 Term
Courses 12 credits | 12 |
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CUUL 1000Fundamentals of Culinary Arts
Corequisite: MATH 1012 Provides an overview of the professionalism in culinary arts, culinary career opportunities, Chef history, pride, and espirit d corp. Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution. Topics include: cuisine, food service organizations, career opportunities, food service styles, basic culinary management techniques, professionalism, culinary work ethics, quality factors, food tests, pricing procedures, cost determination and control, selection, procurement, receiving, storage, and distribution. Laboratory demonstration and student experimentation parallel class work. |
4 |
CUUL 1110Culinary Safety and 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. Laboratory practice parallels class work. |
2 |
CUUL 1120Principles of Cooking
Pre/Corequisite: CUUL 1110 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, basic cooking principles, methods of food preparation, recipe utilization, and nutrition. Laboratory demonstrations and student experimentation parallel class work. |
6 |
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