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Pantry Cook - Certificate
Learn sanitation and safety procedures, hot food preparation and general restaurant operations with an emphasis on cold food production. Course modules prepare students for employment in a variety of food service settings. Complete this certificate exclusively on weekdays. Note: This is a clock-hour, non-credit certificate offered through the PCC Center for Training and Development. What can I do with this certificate?
Career Options: Gain entry-level employment as a pantry cook in hotels, resorts, clubs, restaurants, catering operations, hospitals, and schools. Academic Options: Continue your studies by completing the Pre-Apprentice Certificate or enroll in the PCC associate's degree in Culinary Arts. Locations: Desert Vista Campus Department/Contact Information: Director: 206-5142, Program Instructor: 206-5128 PROGRAM REQUIREMENTS
Before enrolling in this certificate, students must take the Accuplacer test and meet the following scores: Reading Comprehension: 20, Arithmetic: 14, and Sentence Skills: 34. | Module # | Title | Hours | | Required Modules | | FS 705 | Sanitation and Safety Fundamentals | 60 | | FS 720 | Tools, Utensils and Equipment | 75 | | FS 725 | Cold Foods - Salads and Dressings | 90 | | FS 745 | Hot Foods - Vegetables, Starches, Pastas, and Grains | 60 | | FS 765 | Culinary Principles - Terminology, Record Keeping and Service | 40 | | FS 770 | Hot Foods - Introduction to Meat and Seafood Cookery | 60 | | FS 845 | Knife Skills | 60 | | FS 850 | Hot Foods - Breakfast Cookery | 30 | | FS 925 | Cold Foods - Garde Manger Skills | 130 | | Total | 605 |
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