This technical certificate of credit provides skills for entry into the food services preparation area as a prep cook. Topics include: food services history, safety and sanitation, purchasing and food control, nutrition and menu development and design, along with the principles of cooking.
|CUUL 1000 Fundamentals of Culinary Arts||4|
|CUUL 1120 Principles of Cooking||6|
|CUUL 1110 Culinary Safety and Sanitation||2|
|*12 minimum semester hour credits required for certificate|