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.


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).


Johnson, Carrie


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