Prep Cook Certificate of Completion

This certificate is a study of the basic core components in culinary arts and food production. Introduction to culinary terminology and ingredients will be presented. Areas of study include: tools, equipment, knife skills, food evaluation, basic cooking principles to include moist and dry heat methods, seasonings, flavorings and aromatics, fats, dairy products, stocks, thickeners, mother sauces and small sauces, meats, poultry, vegetables, and starches. Students achieve basic competency in theories, cooking techniques, and applications of working with food. Students are exposed to techniques of the professional kitchen.

Course Code Title Units
Required Courses
CART 330Introduction to the Kitchen0
CART 331Meat & Potato Preparation0
CART 332Fish & Shellfish0
CART 333Grains, Legumes & Vegetables0
CART 334Poultry0