2020-2021 College Catalog

Prep Cook TCC

Prep Cook TCC (Major Code: PC51)

Program Description

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.

Career Information


Food Preparation Workers

Career Projections

The number of jobs in this field is expected to increase by 15% nationally and 11% in the State of Georgia over the next several years. Estimated salaries in this field start at $20,000 a year.
Labor market data was compiled using Economic Modeling Specialists, international and is updated annually.

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Admission Requirements

General College Admissions Requirements

Blood and Airborne Pathogens

Students enrolled in Category I and II programs at Atlanta Technical College will be performing tasks in which there is a normal occurrence for exposure to blood, other potentially infectious body materials, and airborne pathogens.

These tasks will be performed in the classroom, laboratory, and clinical activities for each occupational training program/course. Students will be required to present documentation of Hepatitis B and Tuberculosis immunizations as a result of potential occupational exposure. Students should contact their program directors for more information. Policies and procedures regarding blood and airborne pathogens may be reviewed at https://tcsg.edu/tcsgpolicy/tcsg_policy_manual.pdf.

Program Contact Information

Tamoura Jones

Program Director: Culinary Arts

Academic Building C1103A (Kitchen)




Tieaka Blocker

Instructor: Culinary Arts

Academic Building C110F




Bridget Yallery

Instructor: Culinary Arts

Academic Building C1110E



Program Length and Cost

Minimum Program Length in Semester Terms: 1 Term

Credit Hours: 12

Estimated Program Cost: $4,3656

Additional Cost: Professional Chef Uniforms and Professional Knife Kit: $1,000

Course Outline


Occupational Courses (12 Credits)

CUUL 1000Fundamentals of Culinary Arts


CUUL 1110CulinarySafety & Sanitation


CUUL 1120Principles of Cooking


Total Credit Hours: 12


Program Outcomes

1. The student will know a variety of cooking and baking techniques in hot and cold food production.
2. The student will be qualified as a prep cook for a variety of cuisines and baked items and will understand and use kitchen mathematics in employment.