ACL - 012 Ware Washing & Service

1 Credit(s)
This course will focus on proper procedures for ware washing and sanitizing of all kitchen equipment, bussing and serving techniques. Instruction will include mechanical and 3-sink ware washing, correct methods of sanitizing for each, cleaning and sanitizing “in-place” equipment and correct storage of sanitized dishes, cutlery & equipment. You will also learn proper customer interaction and dealing with minor complaints.

Prerequisite(s):

Admission to the Employment Transition/Culinary Assistant Program

For information about transferability: BC Transfer Guide

For more information visit our timetable