Culinary Arts Institute—Prep Cook

Certificate of Proficiency

The student will obtain knowledge of basic preparation techniques of soups and sauces, meat, seafood and poultry fabrication and preparation, the preparation of fresh and frozen vegetables, starches and bakery products as used in the commercial food service industry.

Program Outcomes

Upon completion of this program, successful students will have demonstrated the ability to apply their skills and knowledge in the following ways:
  1. The student will know a variety of cooking and baking techniques in hot and cold food production.
  2. The student will be qualified as a prep cook for a variety of cuisines and baked items and will understand and use kitchen mathematics in employment.
Advisor Office Phone
Nash, Robert Business 110 360.475.7571
Plemmons, Chris BSC 131A 360.475.7316

Required Courses Credits
CULIN 101 Culinary Techniques* 8
CULIN 103 Food Production I* 7
CULIN 104 Dining Room Service* 4
CULIN 105 ServSafe® Food Safety Training* 2
CULIN 121 Food Production II* 6
CULIN 122 Garde Manger* 3
CULIN 123 International Cuisine* 4
CULIN 125 Applied Food Service Computation 2
CULIN 126 Commercial Baking I* 3
HMGMT 102 Intro to Hospitality Industry* 3
HMGMT 124 Dining Room Supervision* 6
Total Credits Required 48

*See course description for prerequisite.

Source: 2014-2015 Olympic College Catalog