"I have found this section to be fascinating. Being able to compare the eight major stations in a classical kitchen to those of my cument employer. It will also help ease familiarity as I will inevitably encounter many diffent set ups in my career. As well as giving me a new appreciation of the different types of skills needed in a professional establishment."
-- C.S.O. from Florida
"This course is one I decided to take prior to embarking on a new career patch choice. I will be assisting in helping open a restaurant with a friend and wanted to take some courses to help have a better understanding of the ins and outs of a restaurant. This course gave me a great overview and opened up my mind to wanting to learn more and helping to ensure I have a solid foundation of knowledge."
-- A.C. from Missouri
"Engaging in this Introduction to Foodservice course through online studies has given me a distinct advantage, I appreciate the flexibility to revisit and reinforce my knowledge while balancing the demands of taking on a new and challenging role. The online format gave me a self-paced approach, enabling me to delve into the course materials at times that suited my schedule, moreover, it served as a powerful reminder that in a dynamic field like foodservice, there is always something new to learn. The accessibility of this online resource not only allowed me to brush up on essential principles but also opened avenues to explore more certifications and advancing my understanding of the culinary field. regardless of one's experience level, the quest for culinary knowledge is an ongoing journey."
--K.C. from Georgia
"In this course I learned a lot of helpful information about types of positions within the kitchen, other culinary employment options outside of restaurants, the tools and equipment used in the kitchen, and more. I was surprised to see how many possible positions besides the executive chef and sous chef there can be within one kitchen...the information from this course will be very beneficial when I work in more extensive professional kitchens in the future."
--A.D. from Maryland
"Intro to the foodservice industry, what a history lesson this is, from world to american and some modern history as well. I found this lesson informative, interesting and wanting more. Who knew of all the interesting ways to cook food outside our basic stove, oven or grill. I was fascinated by all the cooking utensils and vessels if you will, what each was for and there job at hand. It just made me want to drop what I was doing and go spend the day at all our local professional cooking stores. Why we have come a very long way and I mean long, long way, I wish I could have cooked alongside and tasted the food of some of our greatest as, Careme and Escoffier. In a funny but strange kind of way, I feel as though I have. Bon Appetit gentlemen, Bon Appetit."
--T.T. from Alaska
"In a few hours I absorbed such knowledge that (even being basic) is already contributing to my experience in the kitchen. Each process and teaching is being put into practice in addition to aggregating knowledge to become more effective and useful within the kitchen with the work tools I have and the processes I have to follow."
-- M.S. from New Zealand