Students will gain skills in every facet of running a commercial restaurant as they learn classic cooking principles and techniques, terminology and food handling practices. Students will also learn basic food management skills including recipe creation, costing, inventory, scheduling and customer service. Practical experience is provided with all stations of line cooking, inventory, daily specials production, garde manger work, sauce preparation and commercial equipment maintenance. Students will be prepared to work in a commercial kitchen of a restaurant, catering company, cafeteria, deli or other specialty shop. Students must always have a valid Washington State Food Workers Card.