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- Prep Cook, TCC
Prep Cook, TCC (PC51) Technical Certificate of Credit
This technical certificate of credit provides skills for entry into the food services preparation area as a prep cook. Topics include: food services history, safety and sanitation, purchasing and food control, nutrition and menu development and design, along with the principles of cooking.
Program Outcomes: Upon completion of the program, students will master a variety of cooking and baking techniques for both hot and cold food production. They will be proficient prep cooks capable of preparing diverse cuisines and baked goods, applying kitchen mathematics effectively in professional settings.
Careers: Cooks, Institution and Cafeteria; Prep Cook
Length of Program: 1 Term
Admission Requirements:
- General College Admissions and Placement
- This program does NOT require a HS diploma or GED
- Potential applicants who do not have a high school diploma or equivalent must document at least two (2) years of successful performance within a specific field by completing and submitting the Experience Worker Certification Form to documents@wiregrass.edu
Occupational Courses | 12 |
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CUUL 1000Fundamentals of Culinary Arts
Weekly Contact Hours: Lecture - 3 Lab 2 - 2 Lab 3 - 0 Pre-requisite(s): None Co-requisite(s): MATH 1012, COLL 1010 Provides an overview of the professionalism in culinary arts, culinary career opportunities, Chef history, pride, and esprit de corps. Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution. Topics include: cuisine, food service organizations, career opportunities, food service styles, basic culinary management techniques, professionalism, culinary work ethics, quality factors, food tests, pricing procedures, cost determination and control, selection, procurement, receiving, storage, and distribution. Laboratory demonstration and student experimentation parallel class work. |
4 |
CUUL 1110Culinary Safety and Sanitation
Weekly Contact Hours: Lecture - 1 Lab 2 - 2 Lab 3 - 0 Pre-requisite(s): Provisional Admission Co-requisite(s): Provisional Admission Emphasizes fundamental kitchen and dining room safety, sanitation, maintenance, and operation procedures. Topics include: cleaning standards, O.S.H.A. M.S.D.S. guidelines, sanitary procedures following SERV-SAFE guidelines, HACCAP, safety practices, basic kitchen first aid, operation of equipment, cleaning and maintenance of equipment, dishwashing, and pot and pan cleaning. Laboratory practice parallels class work. |
2 |
CUUL 1120Principles of Cooking
Weekly Contact Hours: Lecture - 2 Lab 2 - 4 Lab 3 - 6 Pre-requisite(s): None Co-requisite(s): CUUL 1110 This course introduces fundamental food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: weights and measures, conversions, basic cooking principles, methods of food preparation, recipe utilization, and nutrition. Laboratory demonstrations and student experimentation parallel class work. |
6 |
Faculty
Culinary Arts Program Coordinator
Valdosta Campus
Culinary Arts Instructor
Valdosta Campus
Hotel-Restaurant-Travel Management Program Coordinator
Valdosta Campus
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Programs of Study
Notice and Responsibilities Regarding this Catalog
The information in this College Catalog and Student Handbook accurately reflects current policies and procedures at the time of publication. Students are admitted to the College under and are subject to the provisions of the WGTC Catalog and Student Handbooks for the term they initially enroll. Students in all programs are admitted under and are subject to the provisions of the College Catalog and Student Handbook and applicable addendums for the term they are admitted to the program at Wiregrass Georgia Technical College. If for any reason a break in enrollment occurs, students must reapply and satisfy the College Catalog and Student Handbook requirements for the term of their re-entry to any program. The provisions of this catalog are not to be regarded as an irrevocable contract between Wiregrass Georgia Technical College and the student. The College reserves the right to change any provision or requirement at any time.
- Table of Contents
- President's Message
- General Information
- Statement of Equal Opportunity
- Accreditation Statement
- Access to Student Records (FERPA)
- Enrollment Information
- International Student Admissions Requirements
- Programs for High School Students
- Change of Programs and Dual Majors
- Assessment
- Tuition and Fees
- Financial Assistance Information
- Foundation
- Student Registration and Academic Information
- Academic Procedures and Advisement
- Prior Learning Credits
- Attendance Policy
- Adding and Withdrawing from Courses
- Grade Reporting and Grading System
- One-Stop Enrollment and Success Center
- Support Services
- Student Organizations and Activities
- General Policies and Procedures
- Dress Code
- Student Grievances General Policy
- Unlawful Harassment and Discrimination of Student Policy
- Emergency Procedures
- Community Resources
- Adult Education and GED
- Technical Standards for Health Sciences
- Faculty
- Programs of Study
- Programs of Study
- Divisions
- Courses
Alumni, former students, or current students requiring an archived catalog prior to the ones listed above can email the Office of the Registrar at registrar@wiregrass.edu or call (229) 259-5536.