Food Production Worker I (Certificate)
The Food Production Worker I technical certificate of credit is designed to provide basic entry-level skills for employment in the food service industry as prep cooks and banquet/service prep workers.
- Major Code: FPW1
- Award Level: Technical Certificate of Credit
- Location: Griffin Campus
- Program Entrance Term: Fall, Spring, Summer
- Minimum Length of Program: 1 Term
- Minimum Credit Hours for Graduation: 16
- Submit completed application and application fee
- Be at least 16 years of age
- Submit official high school transcript or GED transcript with test scores and all post-secondary transcripts in an official sealed envelope.
- Meet assessment requirements
- Student must have the ability to lift 25 lbs., to do prolonged standing and to tolerate the heat.
The following is a suggested path to complete this program in a timely manner. An individual’s path to completion may be different based on institutional and personal factors affecting his/her academic progress.
Note: While all courses are offered, they may vary by term and campus. See the program advisor for any questions.
|CUUL 1000||Fundamentals of Culinary Arts||4|
|CUUL 1110||Culinary Safety and Sanitation||2|
|CUUL 1120||Principles of Cooking||6|
|CUUL 1129||Fundamentals of Restaurant Operations||4|
Note: CUUL 1000 and CUUL 1110 require a final grade of a C to advance into any other CUUL occupational courses.
Food production workers play an important role in the food service industry. They are directly involved in the production of menu items for a food service operation. They are preparing food according to standard recipes, respecting measurements and methodology. They have the responsibility to ensure proper sanitation according to local health department rules and regulations. Food production workers must demonstrate the skills necessary to prepare cold and hot food items including knife skills and all basic cooking methods including soup and sauce making.
How to become a food production worker?
Candidates need to apply and practice the skills learned in a culinary arts program. Candidates should have good organization skills, the ability to multi-task in order to complete tasks according to standards in a timely manner.
The hourly wage for a food production worker or line-cook varies depending on the geographical location and the type of food service operation considered. It also greatly varies depending on the individual’s personality, work ethics and work experience in the field. A national average for food production hourly wage may vary between $8 to $15 per hour.
The employment of food production workers is projected to increase steadily as the economy improves and the restaurant industry continues to grow. As new and current companies expand their operations, they will need more staff to run their kitchen operations.