Program Director: Marian Grubor
This program is designed to provide a certificate of achievement in food preparation with one year of training. It emphasizes basic techniques of food preparation. Hands-on experience in the laboratory classes is included to build a foundation of basic cooking skills and commercial food sanitation skills. Upon completion of the program students are prepared to obtain positions as prep cooks and other entry level kitchen positions in restaurants, fast food establishments, hotels and other food service operations. The certificate program prepares students for a seamless transition to the Culinary Arts, Associate in Applied Science program.
Upon completion the student should be able to:
• Use and care for equipment normally found in the culinary kitchen
The program course requirements are presented in sequence. Part-time students and others who cannot follow this sequence should check course descriptions in the catalog to determine prerequisites and, in addition, should consult their academic advisor regarding the order in which they take courses.
Uniforms are required for CART 131, 145, 151, and 159.
Total hours in Program - 32-33