Professional Cook Certificate (Plan 22FD)
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Award Type
Certificate
Catalog Description
This program prepares students for entry-level employment in the food service industry. Courses provide an introduction to the hospitality industry and emphasize hands-on cooking techniques, sanitation and safety. Students learn to use recipes and equipment in a commercial kitchen to prepare stocks, sauces, soups, vegetables, starches, salads, and salad dressings. Students earn the ServSafe Foodservice Sanitation license as a part of this certificate.
Once the program has been completed, students should be able to:
Apply principles of safety and sanitation in food service operations.
Apply culinary fundamentals in a professional setting.
Demonstrate food preparation skills.
Demonstrate the ability to work in a professional kitchen as a prep, line, and pantry cook.
Total Hours for Completion
17