Prep Cook, C1

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The Culinary Arts - Level I, Prep Cook certificate program is designed to equip students for entry level positions in the food industry.

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Program CIP Code: 12.0501

Cost of Attendance: https://www.hccs.edu/applying-and-paying/tuition-calculator/

The credit totals are displayed in two key locations: 1. At the end of each semester: You’ll find the total number of credits for that specific semester. 2. At the end of the degree plan: The total number of credits for the entire degree program is listed at the bottom of the plan.

First Year

First Semester ‐ Fall

CHEF 1301 - Basic Food Preparation Credits: 3
CHEF 2201 - Intermediate Food Preparation Credits: 2
HAMG 1321 - Introduction to Hospitality Industry Credits: 3
RSTO 1325 - Purchasing for Hospitality Operations Credits: 3
PSTR 1301 - Fundamentals of Baking Credits: 3
CHEF 2231 - Advanced Food Preparation Credits: 2 (Capstone)

Prep Cook, C1

First Year

First Semester ‐ Fall

Semester Total: 16

Total Minimum Credits for the Level 1 Certificate: 16