August 11th, 2010 | 
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To a certain degree. ACF (American Culinary Federation) accredited schools have restaurants run by students, so the students get some experience at line cooking. The CIA in Hyde Park, NY has several restaurants run by students, and these restaurants are pretty busy, so the students get some practice with being quick with orders.
But, you’re going to have some students who won’t learn as quickly as others. Its possible you could complete the CIA program and NOT learn how to be quick with orders. For some cooks, this takes awhile to learn, and they would need to learn it through "on-the-job-experience".
The culinary school I went to didn’t give the students much opprotunities to learn to be quick with orders. So, I would say no, in general, cooking schools do not teach to be quick with orders. They focus more on the fundamentals of cooking technique and how to run a restaurant.
Cooking Schools are designed for people to find an entry level position in a restaurant upon graduation. Line cook jobs are not entry level positions.; whereas prep cook and dishwasher jobs are entry level positions.
Posted in Cooking Schools
To a degree. But, like any profession, you will become faster and more efficient with on the job experience.
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Lol no they want you to be slow, and not a success.
No. Im pretty sure, they will.
References :
To a certain degree. ACF (American Culinary Federation) accredited schools have restaurants run by students, so the students get some experience at line cooking. The CIA in Hyde Park, NY has several restaurants run by students, and these restaurants are pretty busy, so the students get some practice with being quick with orders.
But, you’re going to have some students who won’t learn as quickly as others. Its possible you could complete the CIA program and NOT learn how to be quick with orders. For some cooks, this takes awhile to learn, and they would need to learn it through "on-the-job-experience".
The culinary school I went to didn’t give the students much opprotunities to learn to be quick with orders. So, I would say no, in general, cooking schools do not teach to be quick with orders. They focus more on the fundamentals of cooking technique and how to run a restaurant.
Cooking schools are designed for people to find an entry level position in a restaurant upon graduation. Line cook jobs are not entry level positions.; whereas prep cook and dishwasher jobs are entry level positions.
References :
chef
culinary school grad
29 years in the industry
Well, any reputable culinary school is going to have to have you in rotating series of positions, most likely in an on-site restaurant(s). So of course, you’ll gain some experience but it will be self-limiting to a degree. Where you’ll REALLY learn to be quick is working on the line, and doing it more and more and more, and when you figure out how you do when you’re in the **** will pretty much define how quick you are, especially under pressure. Good luck.
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Been there and done that.