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Pantry Cook

Career Training 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.

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.  If you are unable to meet these required scores, CTD provides basic skills reviews in the Desert Vista Campus Learning Center that may be able to assist you to reaching the scores needed.

Required Modules

Module # Title Hours
FS 705 Sanitation and Safety Fundamentals 60
FS 720 Tools, Utensils and Equipment 75
FS 725 Cold Foods - Introduction to Salads
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