At a Glance:

 Department Chair - Tamoura Jones

Tamoura Jones, Department Chair - Culinary,Hotel / Restaurant / Tourism Instructor
Phone: 404-225-4533
Email:
Campus: Main
Department: Academic Affairs, Business & Public Services Technologies
tjones@atlantatech.edu 404-225-4533

 

Prep Cook

Program Overview

This technical certificate of credit provides skills for entry into the food services preparation area as 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.

Entrance Requirements

* Must be 16 years of age * Completion of high school diploma or GED and submission of official transcript required to apply * Achievement of minimum program admission scores in Reading, English, and Math * Transfer of previous post-secondary credits will be determined by the registrar. Student Performance/Graduation Requirements: Students must maintain a 2.0 grade point average and complete all required courses to graduate.

 

Course Overview

Contact Hours
Credit Hours
Curriculum (14 hours)
Technical Courses (14 hours)
Provides an overview of the professionalism in culinary arts, culinary career opportunities, Chef history, pride, and espirit d corp. Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution. Topics include: cuisine, food service organizations, career opportunities, food service styles, basic culinary management techniques, professionalism, culinary work ethics, quality factors, food tests, pricing procedures, cost determination and control, selection, procurement, receiving, storage, and distribution. Laboratory demonstration and student experimentation parallel class work.
6
105
This course introduces fundamental food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: weights and measures, conversions, basic cooking principles, methods of food preparation, recipe utilization, and nutrition. Laboratory demonstrations and student experimentation parallel class work.
XXX
xxx
Elective
4
0