2021-2022 College Catalog

Food Production Worker I TCC

Food Production Worker I TCC (Major Code: FPW1)

Program Description

The Food Production Worker I technical certificate of credit is designed to provide the basic entry-level skills for employment in the food service industry as prep cooks and banquet/service prep workers.

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 $22,000 a year.
Labor market data was compiled using Economic Modeling Specialists, international and is updated annually.

Career Coach

Please select the following link to review additional career information on Career Coach.

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: 2 Terms

Credit Hours: 16

Estimated Program Cost: $4,900

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

Course Outline

Curriculum

Occupational Courses (16 Credits)

CUUL 1000Fundamentals of Culinary Arts

4

CUUL 1110Culinary Safety and Sanitation

2

CUUL 1120Principles of Cooking

6

CUUL 1129Fundamentals of Restaurant Operations

4

Total Credit Hours: 16

Program Outcomes

1. Graduates should have the knowledge of advanced cooking methods and application of these methods.
2. Graduates should have the knowledge of foods and supplies, and their cost.
3. Graduates should have the knowledge of nutritional content of foods.
4. Graduates should have advanced hand skills and techniques.
5. Graduates should have proficiency in the use of hand tools and knives.
6. Graduates should be able to operate and maintain kitchen equipment.
7. Graduates should have organization (food items and supplies).
8. Graduates should produce at a high level while maintaining quality.
9. Graduates should have knowledge of safety and sanitation.