CULI-1021Short Order Cooking
Short order cooking is the foundation to the work flow and
organizational structure of any restaurant. Students will learn the basic skills
used in the short order kitchen through the mise en place and preparation of
breakfast, beverages, dairy products, soup and hot sandwiches. Working in a
kitchen brigade, students will be expected to work safely while demonstrating teamwork,
leadership and professionalism. Students will also develop methods of seasoning,
flavour building and presentation skills through the practical application of
basic short order techniques. Theoretical study will include the study of breakfast
cookery; uses of eggs, and dairy products.
