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Line Cooking

526321-PIYHQ6-734
18
Jul

Course Description

Line cooks are employed by many restaurants as an important part of the preparation of the food that comes out of the kitchen. They work under a head chef or sous chef, and each line cook is typically assigned a particular place on the line, such as the grill, stove or vegetable prep area. They typically have several duties that revolve around helping the kitchen stay clean and operational. Depending on the size of a kitchen, a line cook may be required to help clean the kitchen after or between meals.

  • Language: EN/GR
  • Duration / Class: 4 hrs
  • Total Hrs: 50 hrs
  • Classes per week (approx.): 2

Course Content

Time: 10 weeks

Curriculum is empty

Potential Job placements

  • Line Cook
  • Kitchen assistant
  • Prep Cook
  • Line Prep Coordinator
  • Scullery / Dish washing

Soft skills

  • Attention to detail
  • Creativity
  • Fast-Paced Decision Making
  • Food Preparation
  • Determination
  • Passion
  • Organizational Skills
  • Team player
  • Multitasking

Hard Skills

  • Degree in Cooking
  • Previous work experience
  • Knowledge of ISO and HACCP
  • English, Greek
  • Health Certificate

Instructor

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Free

Includes

  • 46 hours on-demand video
  • 16 Articles
  • 39 Supplemental Resources
  • Full lifetime access
  • Language: English
  • Certificate of Completion

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