Culinary Arts Institute—Cooks Helper
Certificate of Completion (INVALID CERTIFICATE TOTALS)
The student will learn basic skills, sanitation and equipment in use in the commercial food service establishment to obtain employment as a cook’s helper.
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 obtain skills of culinary techniques to be employed as a cook’s helper.
- The student will become knowledgeable of the hospitality industry as it applies to commercial food service operations.
| Advisor |
Office |
Phone |
| Lammers, Steve |
Bremer Student Ctr. 131B |
360.475.7571 |
| 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 |
| HMGMT |
102 |
Intro to Hospitality Industry* |
3 |
| Total Credits Required |
24 |
*See course description for prerequisite.
Source: 2009-2010 Olympic College Catalog (Incorrect--total credits changed from 23 to 24, program not yet submitted to IPC or SBCTC as of 6/1/09) |