At a Glance:

Advisor:
Greg Paulson

Greg Paulson, Program Director & Instructor of Culinary Arts
Office: Woodlee Building K201
Phone: 706-295-6880
Email:
Campus: Floyd County Campus
Department: Culinary Arts, Public Service Technology

Credentials

A.O.S., The Culinary Institute of America; Certified Executive Chef (CEC), Certified Culinary Educator (CCE); 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

Program Overview

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)

Entrance Requirements

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

Course Overview

Credit Hours
Required Courses (12 hours)
Provides an overview of the professionalism in culinary arts, culinary career opportunities, Chef history, pride, and espirit d corp. Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution. Topics include: cuisine, food service organizations, career opportunities, food service styles, basic culinary management techniques, professionalism, culinary work ethics, quality factors, food tests, pricing procedures, cost determination and control, selection, procurement, receiving, storage, and distribution. Laboratory demonstration and student experimentation parallel class work.
6
This course introduces fundamental food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: weights and measures, conversions, basic cooking principles, methods of food preparation, recipe utilization, and nutrition. Laboratory demonstrations and student experimentation parallel class work.
Emphasizes fundamental kitchen and dining room safety, sanitation, maintenance, and operation procedures. Topics include: cleaning standards, O.S.H.A. M.S.D.S. guidelines, sanitary procedures following SERV-SAFE guidelines, HACCAP, safety practices, basic kitchen first aid, operation of equipment, cleaning and maintenance of equipment, dishwashing, and pot and pan cleaning. Laboratory practice parallels class work.