Prep Cook Certificate (PC51)
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.
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 285 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 and Fees
Course Supply Fees: Culinary Arts (click to find individual course fees)
Uniform/Knife Kit Package: Approximately $305*
Liability Insurance: Liability Insurance (click to find your program)
* Uniform/Knife Kit package is required beginning with CUUL 1000 Fundamentals of Culinary Arts.