Based on the National Occupational Standards for Line Cook, this self-directed online learning covers the knowledge, skills and attitudes needed to succeed as a line cook in today's kitchens. This module is also an excellent resource for preparing for Professional Certification, but is not mandatory. A downloadable copy of the Line Cook National Occupational Standards is included.
Preparation and Cooking 1 covers the following topics:
- Food preparation basics
- Preparing stocks
- Preparing soups
- Preparing sauces
- Preparing compound butters
- Preparing convenience foods
- Preparing produce
- Using herbs, spices, seasonings and flavouring appropriately