The Food Production Worker I certificate program is designed to provide basic entry-level skills for employment in the food service industry as prep cooks and banquet/service prep workers.  The Prep Cook certificate program provides skills for entry into the food services preparation area as a prep cook. Topics include food services history, safety and sanitation, purchasing and food control, nutrition and menu development and design, along with the principles of cooking. 

Career opportunities: Program graduates may find employment as cooks, bakers, caterers/culinary managers, or in related restaurant employment. 

Program Registration

Program registration is open from January - April each school year. Program enrollment is determined on a first come first serve basis. Students must meet all admission requirements to be enrolled in a CCI program.  Additionally, all required registration steps must be submitted for an application to be considered complete.  Enrollment status notification is sent out in mid to late May each year via the student's DCSS email. To review admission requirements, please visit the Admission Requirements page. To apply, please visit the Registration page.