CUL-HOS7303 - Line Cooking Fundamentals

Course Description

The Line Cooking Fundamentals class prepares students to work as a line cook. Students will master basic cooking techniques which can be used to create an endless variety of dishes. Students will learn many aspects of food preparation and the proper method of preparing, presentation and serving. Students will practice techniques in the Mobile Learning Kitchen and Culinary Kitchen Lab.

Course Outline

• Sanitation, Food Handling and Hygiene
• Knife Skills
• Setting up the various food preparation stations and cleaning
• Consistent portion sizing and plating with identical contents and appearance
• Sustainability
• Waste Control
• Fabrication
• Water Conservation
• Recycling
• Standardized Recipes
• Preparing Menu Ingredients
• Consistent meal preparation
• Communication and Leadership Skills
• Efficient use of the following pieces of equipment while performing cooking duties
  • Deep Fryer
  • Flat Top
  • Stove Top
  • Oven
  • Sandwich preparation station
• Creating menus
• Customer service

Learner Outcomes

To prepare students for a line cook position in the workplace. Upon successful completion, the student will earn a Line Cooking Fundamentals Certificate.