This training program prepares participants for entry-level service in the hospitality and visitor industry. Participants will be instructed by a Culinary Instructor to apply principles of fundamental cookery with practical skills in Prep Cook and Sanitation Certification. Learner outcomes will be measured on positions relating to entry-level prep cook in the workforce. Successful completers will earn ServSafe Food Handler Certification and a Certificate of Professional Development.
Learner OutcomesSuccessfully complete 48 hour course. Apply and demonstrate workforce development skills from the course syllabus. This course prepares students to pass the ServSafe Food Handler Certificate exam and Prep Cook exam, through quizzes, assignments and practical application.
Students should be able to demonstrate the following proficiencies: Demonstrate standard sanitation and safety skills, personal hygiene, and proper handwashing expected in industry. Understand safe use of basic kitchen tools, cooking techniques, and equipment appliances. Read, follow and convert standard measurement and recipes. Understand proper seasoning, flavoring, portions, presentation and jargon. Understand and identify, basic produce, common proteins, kitchen supplies, condiments, and starches. Properly and safely set up and break down a basic work station. Demonstrate basic cutting, prepping and organizational skills related to entry-level employment. Understand sustainable career pathways in the Hospitality Industry.