Most recent review:
ProsGood teachers, Affordable, Helpful career services, Positive environment, Good career preparation, Hands-on training
Other commentsTypical day for each quarter started at 7:30 or 8:00 depending on what quarter you were. Most quarters you start off with food theory than you head into the kitchen or where ever you are stationed for the day. After practicum is over you clean up kitchen or front of house and than head to afternoon class if you have one for the day. What I've learned was basic knife skills like small dice, mince, Julian and other cuts. Basic cooking skills like fry, saute and lots of other cooking skills. Learned how front of houses operates and customer service. Learned how to work in small groups. Learned to work as a line cook in restaurant. Learned how to lead small groups.
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