This program is a comprehensive study of the food service industry. The program is designed to prepare participants to gain employment as a Preparatory Cook in restaurants, country clubs, hotels, casinos, and other businesses providing food services. Participants will learn the techniques of food preparation through courses in basic and intermediate food preparation, menu planning, nutrition, and beverage control. Each week of class will focus on a different theme. Upon completion of training, students will have the skills to enter the industry in an entry level cook position.
In addition to the food preparation training, the program will expose the participants to catering events, formal table setting, practice interpersonal skills necessary to be successful in the service industry, learn basic service rules and techniques, and learn other related skills such as the use of equipment and menu layout.
Classes are held for 12 weeks: Classes are held 4 days a week, 4 hours each day. Interested participants are placed on a waiting list for the next session. Call to discuss the registration process, 816-531-6911
Sponsored by the Department of Labor