Line Cook
A Line Cook is an individual who, under supervision, engages in organizing, preparing, assembling, and presenting hot and cold foods to order. With emerit Line Cook training, you'll learn how to:
- make sure kitchen operations run smoothly.
- ensure foods served are of the highest caliber.
- create an enjoyable dining experience for guests.
To receive Professional Certification as a Line Cook, you must successfully complete an occupational knowledge exam, performance evaluation, and work experience.
Occupational Knowledge Exam: This 100-question multiple choice exam is based on the National Occupational Standard for Line Cooks.
Performance Evaluation: The performance evaluation is conducted by a qualified evaluator who will observe you on-the-job by appointment.
Work Experience: You must complete one year or 1,200 hours of qualified experience prior to the performance evaluation.
Prerequisites: You must obtain a Food Safety and WHMIS certificate.
For more information, click here.
Fish is becoming one of the most popular items on restaurant menus. Thanks to modern refrigeration and freezing technology, all types of fish are available around the world.
