COOK 263 - Line Cook

Course Description
Introduces the preparation of dishes for quick service in the preparation of either a lunch or dinner menu. Practical Production of specialty sandwiches, pasta dishes, stir-fries, grill and salad items. The kitchen is open and customer interaction and service occurs while stressing teamwork. Theory Skills and timing required to produce short order type products. Tasks such as broiling, grilling, deep-frying, sauteing and plating techniques. Deep fryer maintenance is stressed. Teamwork, expediting and communication with customers occurs.

3 Credits:

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Domestic Fee
554
International Fee
2017.34
Registration Statement
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