Principles of Food Prep OE/FF


ID : 19003   

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In this course, students will learn the principles of preparing food in a professional kitchen.  Students will also train/prepare for the ServSafe Food Manager Certification, ServSafe Allergens Certification, and Certified Kitchen Cook and sit for testing for all 3 credentials.
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Class Details

68 Session(s)
Days of the Week :Multiple Days of the Week :
  Weekly - Mon, Tue, Wed, Thu, Fri.  
  Weekly - Mon, Tue, Fri.  
  Weekly - Wed, Thu.  

Location : TCC Norfolk Campus - Walker Building Location : 
  TCC Norfolk Campus - Walker Building.

Instructor : Multiple

CEUs : 16

 

Notice

Please read:  FF APPROVED STUDENTS ONLY! Students enrolling in this class will be part of the FastForward credential grant, formally known as the Workforce Credential Grant Program (WCG). As a condition to receiving this grant, you agree to the terms and conditions!

Tuition: 

$4,500.00

Schedule Information

Skip dates: (No class on 05/25/2026)

Date(s) Class Days Times Location Instructor(s) Instructional Method
5/11/2026 - 6/26/2026 Weekly - Mon, Tue, Wed, Thu, Fri 09:00 AM - 12:00 PM Norfolk, TCC Norfolk Campus - Walker Building  Map Donald Averso  ; John Arnold  Laboratory
5/11/2026 - 6/26/2026 Weekly - Mon, Tue, Fri 01:00 PM - 02:00 PM Norfolk, TCC Norfolk Campus - Walker Building  Map Donald Averso  ; John Arnold  Lecture
5/13/2026 - 6/25/2026 Weekly - Wed, Thu 01:00 PM - 04:00 PM Norfolk, TCC Norfolk Campus - Walker Building  Map Donald Averso  ; John Arnold  Laboratory

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