This course introduces students to line cooking in an a la carte service restaurant. Students apply the knowledge, skills, and techniques learned in previous courses and adapt the methods to restaurant line cooking. Students develop critical thinking, time management, communication, and teamwork skills to expedite orders.
1. Orientation to Course Information, Review House Guidelines 2. Professional Practice 3. Health And Safety Principles for the Restaurant Line 4. Equipment Use and Maintenance for the Restaurant Line 5. Introduction to the Restaurant Kitchen 6. Introduction to the Pass and Expediter’s Operating Procedures 7. A la Carte Line Operation and Service
How do I apply for this course?
This course is offered as part of a VCC program only.
* Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.
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