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Academy
Working Line Cook
10 chapters
01
Station Setup
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02
Working the Flat Top
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03
Working the Fryer
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04
Chicken Fried Steak and the Breading Station
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05
Plating and the Pass
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06
Modifications and Allergens
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07
The Set Break
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08
Holding and the Line's Own Product
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09
Breakdown and Close
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10
Working When Something Goes Wrong
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