Prep Cook

Program Overview

This technical certificate of credit provides skills for entry into the food services 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.

Entrance Requirements

This program requires either the ACCUPLACER or COMPASS college placement test and High School Diploma or GED. Minimum Required Age of 16. ACCUPLACER minimum scores:Reading Comprehension 55, Sentence Skills 60, Arithmetic 34 COMPASS minimum scores: Reading 70, Writing 32, Mathematics 26