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:
- The student will know a variety of cooking and baking techniques in hot and cold food production.
- 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.
||Food Production I*
||Dining Room Service*
||ServSafe® Food Safety Training*
||Food Production II*
||Applied Food Service Computation
||Commercial Baking I*
||Intro to Hospitality Industry*
||Dining Room Supervision*
|Total Credits Required
*See course description for prerequisite.
Source: 2013-2014 Olympic College Catalog