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Short Order Cooking

Course Number: 10316131
Credits: 3.00

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

  • Fall
  • Spring

Most NWTC classes are offered in 8-week sessions. Learn more about how our class schedule can help you succeed.

Course Competencies

  1. Create menus
  2. Develop standard recipes
  3. Assess quality of food products
  4. Determine the cost of menu items
  5. Complete a physical foodstuffs inventories
  6. Perform purchasing procedures
  7. Use restaurant equipment
  8. Determine proper cooking and holding times
  9. Utilize good plate presentation skills
  10. Execute a la minute menu items to order