The student will obtain knowledge of basic preparation techniques of soups and sauces, meat, seafood and poultry fabrication and prepatation, the preparation of fresh and frozen vegetables, and starches as used in the commercial food service industry.
Advisor / Program Contacts
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 techniques in hot and cold food production.
- The student will be qualified as a prep cook for a variety of cuisines and will understand and use kitchen mathematics in employment.