COC-133 Restaurant and Production Skills

This 16-week course offers students the opportunity to develop skills fundamental to the cooking trade. Emphasis is placed on practical skills that enable students to perform multiple tasks in an organized and expedious fashion, mirroring industry environments. Learners are encouraged to develop team skills and customer interaction techniques demanded by modern restaurant operations. Theory modules focus on breakfast, beverages, salads, sandwiches, soups, vegetables, starches, food costing, controls and procedures. All exams are written through T.L.M., a computer-based testing platform. Not available for supplemental.