Culinary Arts Institute—Prep Cook

Certificate of Completion

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.

Not all courses listed are offered every quarter. Please see an appropriate faculty advisor or Division Dean for course sequence and schedule details. A faculty advisor must approve the program for degree/certificate completion.

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 obtain the knowledge of a variety of cooking and baking techniques in hot and cold food production.

2.   The student should qualify as a prep cook for a variety of cuisines and baked items understanding service and math in employment.

ADVISOR          OFFICE                  PHONE

Lammers, Steve     Bremer Student Ctr. 131B   360-475-7571

REQUIRED COURSES                               CREDITS 

CULIN   101   Culinary Techniques*_________________________ 6 

CULIN   103   Food Production I*___________________________ 6 

CULIN   104   Dining Room Service*_________________________ 3 

CULIN   105   ServSafe® Food Safety Training*______________ 1 

CULIN   121   Food Production II*__________________________ 6 

CULIN   122   Garde Manger*________________________________ 3 

CULIN   123   International Cuisine*_______________________ 3 

CULIN   125   Applied Food Service Computation_____________ 1 

CULIN   126   Commercial Baking I*_________________________ 3 

HMGMT   102   Intro to Hospitality Industry*_______________ 3 

HMGMT   124   Dining Room Supervision*_____________________ 6 

TOTAL CREDITS REQUIRED ____________________________ 41 

* See course description for prerequisite.

Source: 2007-2008 Olympic College Catalog