LER.me

Make All Learning Count.

Get Connected

  • What is a LER?
  • FAQs (opens in new tab)
  • Partner with Us
  • Visit EBSCOed (opens in new tab)

View our Policies

  • Accessibility (opens in new tab)
  • Standards (opens in new tab)
  • Terms of Use (opens in new tab)
  • Privacy Policy (opens in new tab)
  • Opt out (opens in new tab)

Get the app

Get it on Google PlayDownload on the App Store

© 2026 All rights reserved.

Powered by EBSCOed

Skip to main contentSkip to footer
  • Live Data
My LER
My LER
  1. Programs
  3. Kitchen and Food Preparation Techniques

Kitchen and Food Preparation Techniques

Horry-Georgetown Technical College

CertificateAcademic

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

There will always be a demand for skilled cooks - simply put, people have to eat.

Credits

19 credits

Format

In-Person

Loading Skills & Competencies
Program Pathways

Credentials this program stacks toward

No program pathways.

Loading What You'll Learn
Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

Visit Program Website
Locations

Where this program is offered

  • South Carolina

    South Carolina

Loading Student Outcomes
Related Programs

Programs related to this one

No related programs.

Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 35-2021.00

Skills

Active ListeningService OrientationTime Management

Knowledge

Customer and Personal Service

Abilities

Oral ComprehensionTrunk StrengthNear VisionOral ExpressionArm-Hand SteadinessManual DexterityFinger DexteritySpeech RecognitionSpeech ClarityInformation Ordering

Tasks

  • Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
  • Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
  • Take and record temperature of food and food storage areas, such as refrigerators and freezers.
  • Check and log refrigerator, freezer, and cooler temperatures.

Technology

Data base user interface and query softwareSpreadsheet softwareOffice suite softwareComputer based training softwareVideo creation and editing software

Tools

Belt conveyorsBlendersBread slicersBrick ovensCappuccino machinesCharbroilersChoppersCoffee brewing machinesCoffee grindersCombination slicers/electronic portion scalesCommercial cooking ovensCommercial dishwashersCommercial microwave ovensCommercial rangesCommercial stand mixers

Work Values

RelationshipsSupportWorking ConditionsAchievementRecognitionIndependence
Career Pathways

Occupations this program prepares you for

Auto-populated·from O*NET + BLS
Occupations matched to this program, with median wage, top wage, growth, and openings
SOCOccupationMethodWageGrowthOpenings
Match confidence: medium35-2021.00Food Preparation Workerstitle_inference———
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: developing (Level 2)(based on Certificate)

  • Work surfaces, utensils, and equipment — clean and sanitize routinely between tasks using approved solutions without requiring direct prompting in a high-volume kitchen.
  • Cooks and kitchen staff — assist efficiently by anticipating common needs and restocking prep items before being asked during a meal service.
  • Food and refrigerator temperature logs — take, record, and flag out-of-range readings to a supervisor as part of a daily food safety routine.
  • Supply deliveries and equipment — transport safely to correct storage areas, applying proper load management techniques in a storeroom environment.
  • Kitchen waste and recycling — sort, remove, and dispose of according to facility guidelines, maintaining a clean prep area throughout a shift.
  • Perishable and non-perishable foods — store in correctly labeled containers using FIFO rotation in a walk-in cooler or dry goods area.
  • Recipe ingredients — weigh and measure accurately using digital scales and volume measures, adjusting quantities for standard batch sizes in a prep kitchen.
  • Kitchen floors, mats, and dining areas — sweep, mop, and vacuum on schedule, identifying hazards such as spills and addressing them promptly.
  • Multiple concurrent prep tasks — manage time across simultaneous assignments to meet production deadlines during a busy lunch or dinner service.
  • Team communication — exchange information clearly with coworkers and supervisors using active listening to reduce errors during handoffs between shifts.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Auto-populated·from Scorecard + DOL
Completion Rate
30%
Placement Rate
Not reported