The Production Cook II Certificate of Occupational Proficiency is designed to help cooks develop, and verify, the culinary skills they need to advance in the industry. The certificate coursework covers skills needed by cooks for the common “line cook” jobs in the professional kitchen; including positions such as grill cook, fry cook and saute cook.
This certificate may be earned in as few as two semesters but the coursework may be spread out over several years to accommodate the student’s work schedule. The certificate is designed so that it may be completed on its own, or it may be used to fulfill the requirements of the AAS Culinary Arts Degree. Note: Students that complete the requirements for the AAS Culinary Arts degree will also earn the Production Cook II Certificate of Occupational Proficiency.
The Production Cook II Certificate of Occupational Proficiency is offered at Colorado Mountain College in Summit (Breckenridge/Dillon) and Vail Valley at Edwards.