Basic Cooking Skills Certificate
Designed to train students in the use of equipment used in a professional kitchen, use and care of cooking knives, and basic cooking skills. These skills include choosing ingredients, flavorings, preparation and presentation of such items as stocks, sauces, salads, appetizers, sandwiches, and breakfast foods. Upon completion, student will have the skills to work as a prep or line cook in a restaurant.
Physical Activity Requirements
This occupation requires the ability to stand, walk, and perform repetitive motions for extended periods of time and lift up to 50 lbs. Students must be able to meet these physical requirements in order to complete lab requirements and obtain employment in this field.
Employability Requirements
All food workers (includes those who work with unpackaged food, food equipment or utensils, or with any surface where people put unwrapped food) are required to have a valid food worker card to work in Washington. (Chapter 246-217 WAC.)
Program Length
This program is approximately three quarters long, depending on the time students need to satisfactorily complete all graduation requirements.
Admission Dates
Summer, fall, winter, and spring quarters.
Completion Requirements
Prerequisite(s)
None.
Program Course List