Line Cook

The 9-week Line Cook program is a comprehensive training initiative designed to equip aspiring line cooks with the essential skills and practical experience needed for success in a professional kitchen. The program covers a range of topics, starting with an introduction to line cook responsibilities, kitchen basics, and safety practices. Participants will learn to identify and use common kitchen tools and equipment, organize workstations efficiently, and develop crucial knife skills and food preparation techniques. Emphasis is placed on ingredient handling, food safety principles, and a deep understanding of menu items and recipes. The curriculum delves into various cooking methods, station responsibilities, and the art of timing, coordination, and plating. Practical training includes hands-on experience in a simulated kitchen service, allowing participants to execute orders, collaborate with fellow cooks, and manage station responsibilities under supervision. The program concludes with evaluations, certifications, and discussions about potential employment opportunities and career pathways in the culinary industry.