Overview

• Non-credit Fast Track program
• Industry training, without the need for core classes
• Full program offered at LSC-Montgomery
• Career & Continuing Education Department

Summary

Turn your passion for culinary into a career. A line cook is a great first step. Line cooks are responsible for prepping a variety of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to restaurants standardized recipes and specifications. The Lone Star College fast-track non-credit certificate allows students the opportunity to learn health and safety procedures, cooking methods, standard for portion sizes, quality standards, kitchen rules, policies and procedures. The students will learn how to stock and maintaining sufficient levels of food on the line and to follows proper plate presentation and garnish set up for all dishes.

A line cook is also referenced as a "multi-purpose cook" as he or she is expected to delivery on many tasks in the kitchen; line cooks day to day may vary from a specific station or rotating stations. Line cooks are regarded as assistants to the chef. Line cooks work in restaurants, hotels, and other large kitchens. They usually work at a particular station, although they are expected to have knowledge of how to cook at any station in a kitchen.

Printable Program Flyer

Contact

For more information, please contact the Continuing Education department at LSCCE@LoneStar.edu.