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 course is an excellent resource for preparing for Professional Certification, but is not mandatory. A downloadable copy of the Line Cook National Occupational Standards is included.
Once you’ve completed all modules of an online course, please email info@emerit.ca if you would like a “Certificate of Achievement” that you can add to your professional development portfolio.
This course contains seven modules:
Module A – Sanitation and Safety
- Food handling and sanitation
- Safe storage of food products
- Dietary restrictions
Module B - Kitchen Operations 1
- Kitchen terms
- Kitchen tools and equipment
- Knife types, components, and safety
- Cooking methods
Module C - Kitchen Operations 2
- Converting recipes
- Working efficiently
- Cooking food to order
Module D - Preparation and Cooking 1
- Food preparation basics
- Preparing stocks
- Preparing soups
- Preparing sauces
- Preparing compound butters
- Preparing convenience foods
- Preparing produce
- Using herbs, spices, seasonings and flavouring appropriately
Module E - Preparation and Cooking 2
- Preparing pasta
- Preparing rice, grains, and legumes
- Preparing potatoes
Module F - Preparation and Cooking 3
- Preparing beef, lamb, pork, and veal
- Preparing poultry
- Preparing fish and shellfish
Module G - Preparation and Cooking 4
- Preparing eggs
- Preparing dairy products
- Preparing breakfast products
- Preparing bakery products
- Preparing dessert products