Food Production Worker I Certificate (FPW1)

The Food Production Worker I technical certificate of credit is designed to provide basic entry-level skills for employment in food service industry as prep cooks and banquet/service prep workers.

Employment Opportunities

The Food Production Worker certificate will prepare students with basic skills to work in the food service industry.  They will be proficient in preparing sauces, cold food, fish, soups and stocks, meats, vegetables, eggs and other food items.

Admissions Criteria

  • Submit a completed application and application fee;
  • Be at least 16 years of age;
  • Submit official high school transcript or GED transcript;
  • Submit official college transcripts, if applicable;
  • 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

Food Production Worker Curriculum

The curriculum for the Food Production Worker 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 16 semester credit hours. The program requires a minimum of 412 contact hours and generally takes 1 semester to complete.

Program Courses

Occupational Courses (16 Credits)

CUUL 1000Fundamentals of Culinary Arts

4

CUUL 1110Culinary Safety and Sanitation

2

CUUL 1129Fundamentals of Restaurant Operations

4

CUUL 1120Principles of Cooking

6

CUUL 1000 and CUUL 1110: ”C” or higher grade is required for these courses.

Program Costs

Tuition ($100 per credit hour): $1,600

Fees ($385 per semester): $385

Books/Supplies: $350

Uniform/Knife Kit Package: Approximately $270*

Liability Insurance: Liability Insurance (click to find your program)

Physical Exam: $150**

TB Test: $40**

Hepatitis B Series: $265**

Course Supply Fee: Culinary Arts (click to find individual course fees) 

**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.)