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  1. Programs
  3. Line Cook

Line Cook

Uintah Basin Technical College

CertificateAcademic

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

The Line Cook certificate establishes effective skills training to organize, prepare, and present hot and cold foods. Line Cook students will gain knowledge to ensure the foods served are always of the highest caliber-creating an unforgettable dining experience that guests are eager to repeat. The Line Cook certificate targets the workforce gap for entry level culinary positions and provides the skills needed to succeed and excel in the culinary field.

Credits

6 credits

Format

In-Person

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Program Pathways

Credentials this program stacks toward

No program pathways.

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Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

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Locations

Where this program is offered

  • Utah

    Utah

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Related Programs

Programs related to this one

No related programs.

Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 35-2015.00

Skills

Time ManagementReading ComprehensionActive ListeningSpeakingCoordinationService Orientation

Knowledge

Food ProductionCustomer and Personal ServiceEnglish Language

Abilities

Oral ComprehensionNear VisionTrunk StrengthInformation OrderingManual DexterityProblem SensitivitySelective AttentionTime SharingArm-Hand SteadinessFinger Dexterity

Tasks

  • Clean food preparation equipment, work areas, and counters or tables.
  • Restock kitchen supplies, rotate food, and stamp the time and date on food in coolers.
  • Complete orders from steam tables, placing food on plates and serving customers at tables or counter

Technology

Point of sale POS softwareInventory management software

Tools

Apple corersBakers' peelsBlendersBoning knivesBroilersCappuccino makersCarbonated beverage dispensersCash registersChefs' knivesColandersCommercial coffeemakersCommercial dishwashersCommercial microwave ovensConvection ovensDeep fat fryers

Work Values

IndependenceRelationshipsSupportWorking ConditionsAchievementRecognition
Career Pathways

Occupations this program prepares you for

Auto-populated·from O*NET + BLS
Occupations matched to this program, with median wage, top wage, growth, and openings
SOCOccupationMethodWageGrowthOpenings
Match confidence: medium35-2015.00Cooks, Short Ordertitle_inference———
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: developing (Level 2)(based on Certificate)

  • Grill, flat-top, and fryer stations — cook eggs, pancakes, and fried foods to order with minimal oversight during a moderate-volume shift.
  • Multiple simultaneous orders — coordinate cooking times so that all items on a ticket are plated and ready together at the pick-up counter.
  • Kitchen inventory — monitor par levels, rotate stock, and flag low supplies to the supervisor before service gaps occur.
  • Soups, salads, and carved-meat preparations — prepare consistently to recipe standards during daily prep periods.
  • Customer requests and modifications — listen actively and adapt short-order preparations to individual preferences within available ingredients.
  • Food safety date labels — verify accuracy on all cooler items at the start of each shift and remove expired product per health code.
  • Cleaning schedule — complete assigned kitchen and dining area tasks independently within the required time windows between rushes.
  • Verbal and written order tickets — read and execute simultaneously, maintaining accuracy while managing two or more active cooking tasks.
  • POS and inventory management software — use routinely to track sales and log received stock at the end of a shift.
  • Time management across stations — self-organize workload during a busy breakfast or lunch rush to minimize customer wait times.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Completion Rate
Not reported
Placement Rate
Not reported