Short Order Cooking
Credits: 3
Course Number: 10-316-131
Course Description
10-316-131 SHORT ORDER COOKING ...hands-on experience in short order techniques using various methods to prepare breakfast items. Lunch cooking utilizes fryers, grills, and ovens. Service experience includes line work and practical applications of salads, salad dressings, and greens. Menu planning is presented. (Prerequisite: 10-316-124, Professional Cooking 2)
Course Typically Offered
Most NWTC classes are offered in 8-week sessions. Learn more about how our class schedule can help you succeed.
How can I use this course to achieve my career goals?
This course is associated with the following programs:
What will I learn?
- Create menus
- Develop standard recipes
- Assess quality of food products
- Determine the cost of menu items
- Complete a physical foodstuffs inventories
- Perform purchasing procedures
- Use restaurant equipment
- Determine proper cooking and holding times
- Utilize good plate presentation skills
- Execute a la minute menu items to order
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