# Prep Cook (Certificate of Completion)

College of the Desert · 2026-2027 Catalog · Department: Culinary Arts

Source: https://catalog.collegeofthedesert.edu/programs/culinary-art/prep-cook-cert-completion/

This certificate is a study of the basic core components in culinary arts and food production. Introduction to culinary terminology and ingredients will be presented. Areas of study include: tools, equipment, knife skills, food evaluation, basic cooking principles to include moist and dry heat methods, seasonings, flavorings and aromatics, fats, dairy products, stocks, thickeners, mother sauces and small sauces, meats, poultry, vegetables, and starches. Students achieve basic competency in theories, cooking techniques, and applications of working with food. Students are exposed to techniques of the professional kitchen.

### Learning Outcomes

#### Learning Outcomes

Upon satisfactory completion of this program students will be able to:

1.  Entry level skills, knowledge, abilities and other characteristics to successfully enter the workforce and succeed as a Prep Cook.

### Program Requirements

#### Program Requirements

| Course | Title | Units |
| --- | --- | --- |
| **Required Courses** | |  |
| CART 330 | Introduction to the Kitchen | 0 |
| CART 331 | Meat & Potato Preparation | 0 |
| CART 332 | Fish & Shellfish | 0 |
| CART 333 | Grains, Legumes & Vegetables | 0 |
| CART 334 | Poultry | 0 |