The Certificate of Technical Studies for Entry Level Prep Cook is the first award in the Associate of Applied Science in Culinary Arts. The certificate is designed to provide entry level skills in the restaurant industry while at the same time engage the student in business practices and customer service for entrepreneurs. This is ideal for students who may start or manage a business.
PreREQUISITES: Student must be at least 16 years old
COURSES: Sanitation Safety (Fall) 1 Carnegie Credit 3 dual enrollment credit hours
Culinary Occupation (Spring) 1 Carnegie Credit 3 dual enrollment credit hours
CREDENTIALS OFFERED: ServSafe Food Handler
ProStart National Certification (Future credential)