Cook Trainee

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This competency-based course develops entry-level skills to enable a student to qualify as an institutional or restaurant apprentice cook. Students are exposed to “prep” cooking, presentation, and storage in various food categories; correct use and care of kitchen tools and equipment; sanitation and food handling techniques, with hands-on procedures and classroom theory. The competencies in this course outline are aligned with the California High School Academic Content Standards and the California Career Technical Education Model Curriculum Standards.

 

Prerequisites:
Enrollment requires a 6.0 reading level or higher as measured by the TABE D 9/10 and math skills equivalent to Math 2 (53-03-76).

INSTRUCTORS

Johnson, Carrie

Teacher

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