At a Glance:
CredentialsA.O.S., The Culinary Institute of America; Certified Executive Chef (CEC), Certified Culinary Educator (CCE); Certified Culinary Administrator (CCA); Approved Culinary Evaluator (ACE); by the American Culinary Federation (ACF)
A.A.C., American Academy of Chefs Honor Society
Prep Cook (PC51)
Offered at the Following Campus
- Floyd County Campus
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.
Entrance Dates: Cohort Program - Fall Semester every other year. (Pre-Occupational Courses Any Semester)
Age Requirements: Minimum Required Age for Admission is 16 years
Education Requirements: High school diploma or GED® is not required.
Culinary Arts Entrance Additional Laboratory Fees:
Chef Jacket/Pants (2 sets minimal) - $110.00/set of 2
Dining Room Apparel – (Tuxedo Shirt, Bow Tie, Cummerbund) - $35.00
Chef Knife Kit (includes set of knives and case) - $150.00
Garde Manger Kit - $45.00