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Mountainland Applied Technology College - Culinary Arts

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Mountainland Applied Technology College - Culinary Arts
Description:

MATC's hands-on training allows you to experience your education as if you were getting On the Job Training (OJT). Yes, you still have to read, but with practical, hands-on labs, your training will prepare you for employment. MATC's instructors are hired from industry. Their years of field experience allow you to benefit from real world training. The instruction and training you get is current, from an experienced professional. Most programs are available at multiple campuses and multiple times. With frequent starting dates, you don't have to wait for a new semester to begin. Get in, get trained and get employed. We never forget that we work for you, the student. Central to MATC's success is the success of our students. From your first contact with us to your last day of training, and even after you're employed, we want to be involved in your continued success. Culinary Arts I What Do People In This Career Do? Cooks prepare, season, and cook a wide range of foods, such as soups, salads, entrees, and desserts. Cooks typically do the following: Check freshness of food and ingredients before cooking Weigh, measure, and mix ingredients according to recipes Bake, roast, grill, broil, or fry meats, fish, vegetables, and other foods Boil and steam meats, fish, vegetables, and other foods Garnish, arrange, and serve food Clean work areas, equipment, utensils, dishes, and silverware Cook, hold, and store food or food ingredients Large restaurants and food service establishments tend to have varied menus and large kitchen staffs. Teams of restaurant cooks, sometimes called assistant or line cooks, work at assigned stations equipped with the necessary types of stoves, grills, pans, and ingredients. Cook job titles often reflect the principal ingredient cooks prepare or the type of cooking they do; for example: vegetable cook, fry cook, or grill cook. Cooks usually work under the direction or supervision of chefs, head cooks, or food service managers.

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