Course Catalog

Prep Cook, TCC (PC51) Technical Certificate of Credit

Campus Locations: Valdosta

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

Curriculum Outline (12 hours)

Occupational Courses	12
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