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.
This program requires either the Next Generation ACCUPLACER®, ACCUPLACER® COMPASS college placement test scores or minimum High School GPA of 2.0.
ACCUPLACER® minimum scores: Reading Comprehension 36, Sentence Skills 30, Arithmetic 23
COMPASS minimum scores: Reading 70, Writing 32, Mathematics 26
Next Generation ACCUPLACER® minimum scores: Reading 218, Writing 222, Arithmetic 223