Hospitality 2: Short Order Cook

Course 2 in the Hospitality series. Take after: Hospitality 1: Foundations. Best after Kitchen and Food Safety. Learn to time every dish so a whole order leaves the kitchen hot and together: opening checks, station setup, tickets and allergens, fire times, holding, cooling and reheating, portions, plating, remakes, grill and fryer safety, and closing checks. Practise breakfast and lunch shifts, timing drills and a mock service.