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
Occupation
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)
404-225-4533
tjones@atlantatech.edu
Tieaka Blocker
Instructor: Culinary Arts
Academic Building C110F
404-225-4575
tblocker@atlantatech.edu
Bridget Yallery
Instructor: Culinary Arts
Academic Building C1110E
404-225-4475
byallery@atlantatech.edu
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
Curriculum
Occupational Courses (12 Credits)
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.