The Prep Cook certificate program provides students with entry-level training in the basics of culinary skills. Technical courses apply to the degree or diploma program in Culinary Arts. The program also helps prepare students for the National Restaurant Association SERVSAFE Certification. (Program Length: 1-2 Semester Minimum)
Note: Technical courses in this program may be subject to a livework/supply reimbursement charge.
Students are also required to purchase Chef’s uniform, dining room uniform, textbooks and tools to include knives. Students should be able to lift 40 lbs, stand for extended periods of time and with stand temperature changes. MATH 1012, Foundation of Mathematics is a pre/corequisite to CUUL 1000, Fundamentals of Culinary Arts and should be completed before or at the same time as CUUL 1000.