Culinary Production Line Cook


The Culinary Production Line Cook Technical Diploma gives students the hands-on skills as well as technical and professional knowledge they need to start a career in the culinary industry within restaurants, catering services, hotels, healthcare facilities and schools.  Students are prepared for careers such as  Line Cooks, Prep Cooks, Broiler Chefs through in class and practical, on-the-job experiences within the local food industry.

  • Enforce health and safety standards
  • Demonstrate food prep skills
  • Adapt procedures to meet changing needs
  • Manage food storage, inventory and cost control
Plan of Study Grid
Semester 1Credits
316-104 Food Quantities and Measures 1
316-109 Quantity Production of Soups, Salads ,and Dressings 4
316-147 Food Service Sanitation 2
531-102 Emergency Procedure-Work Place 1
316-108 Food Science I 3
Semester 2
316-114 Quantity Production of Entrees, Sauces and Vegetables 4
316-136 Catering, Special Events and Contract Food Service 2
316-131 Advanced Cuisine 2
316-115 Nutrition 2
316-107 Culinary Internship 1
 Total Credits22