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Course Description

Learn about the purpose and tasks of a kitchen cook and describe ways kitchen cooks meet superior performance standards.  List, review, and identify: safety guidelines, sanitation regulations, the danger zone, culinary terms, basic kitchen equipment and tools, differentiate between different knives and knife care, standard food cuts, standard recipes, weighing and measuring, converting standard portions, controlling food costs, identify food trends, plate presentation, special requests, banquet event orders, procedures for handling leftovers, and more.

Dates: Continuous Enrollment
Hours: 4 - 10
Cost: $125.00
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