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.
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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: 2 Terms
Credit Hours: 16
Estimated Program Cost: $4,900
Additional Cost: Professional Chef Uniforms and Professional Knife Kit: $1,000
Required Courses
Occupational Courses (16 Credits)
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.