This technical certificate of credit provides skills for entry into the food services and preparation area as a prep cook. Topics include food services history, safety and sanitation, purchasing and food control, along with the principles of cooking.
Employment Opportunities
Prep cooks will be prepared for entry-level positions as restaurant cooks and combined food prep and serving workers.
Admissions Criteria
- Submit a completed application and application fee;
- Be at least 16 years of age;
- Meet the following assessment requirements:
| Test |
Reading |
Writing |
Numerical |
Algebra |
| Accuplacer |
36 |
30 |
23 |
NA |
| Accuplacer (Next Gen) |
218 |
222 |
223 |
NA |
| Compass |
70 |
32 |
26 |
NA |
| SAT |
16 |
15 |
18 |
NA |
| SAT |
270 |
280 |
310 |
NA |
| ACT |
14 |
13 |
14 |
NA |
| ASSET |
37 |
38 |
32 |
NA |
| PSAT |
16 |
15 |
18 |
NA |
| GED |
NA |
145 |
145 |
NA |
| TABE |
461 |
NA |
442 |
NA |
Prep Cook Certificate Curriculum
The curriculum for the Prep Cook certificate program is designed for the semester system. A student may enter the program any semester. To graduate, certificate-seeking students must earn a minimum of 12 semester credit hours. The program requires a minimum of 315 contact hours and generally takes 2 semesters to complete.
Program Courses
Occupational Courses (12 Credits)
NOTE: “C” or higher grade is required for the all above courses.
Program Costs
Tuition/Fees: $1,570
Books/Supplies: $200
Uniform/Knife Kit Package: Approximately $270*
Liability Insurance: $10 per fiscal year
Physical Exam: $150** TB Test: $40**
Hepatitis B Series: $265**
Course Supply Fee:
- CUUL 1120 Principles of Cooking: $80
* Uniform/ Knife Kit package is required beginning with CUUL 1000 Fundamentals of Culinary Arts.
**Physical Exam (documenting adequate health including the ability to lift 50 pounds, to do prolonged standing, and to tolerate heat is encouraged but not required. TB Test and Hepatitis B Series are required by the end of the first semester. If students have proof of immunizations, a copy can be provided to the instructor.
(Costs are estimates and are subject to change.)