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Line Cooking

Line Cooking

Line Cooking & Chef Course

About this course

Join our free Line Cooking course


Line cooks are employed by many restaurants as an important part of the preparation of the food that comes out of the kitchen. They work under a head chef or sous chef, and each line cook is typically assigned a particular place on the line, such as the grill, stove or vegetable prep area. They typically have several duties that revolve around helping the kitchen stay clean and operational. Depending on the size of a kitchen, a line cook may be required to help clean the kitchen after or between meals.


The course is designed to provide the participants with the essential knowledge for starting a professional career in cooking. To this purpose it offers a hands-on cooking experience, focused on the professional kitchen processes with special attention to all hygiene and food quality standards.


  • Language: GR / EN
  • Total Duration: 45 hours
  • Duration / Class: 4 hours
  • Classes per week (approx.): 2-3

Course Syllabus

  • Cuts (Use of a knife – Cutting vegetables)
  • Sauces (Hot – Cold – Butter)
  • Rise (Creole -Pilaf – Risotto – Basmati )
  • Soups (Meat soups – Fish soups – Cream soups – Veloute – National – Consommé)
  • Doughs (Bread – Fresh Pasta – Tarts)
  • Vegetables / Potatoes (Boiled – Puree – Grilled – Sauté – Gratiner)
  • Eggs (Boiled – Poached – Fried – Omelets)
  • Meat (Grilled – Sauté – Ragu – Roasted – Braiser)
  • Fish (Steamed – Poached – Poêlé)
  • Chicken (Roasted – Poêlé – Pané)

Potential Job Placements

  • Line Cook
  • Kitchen assistant
  • Prep Cook
  • Line Prep Coordinator
  • Scullery / Dish washing
  • Service

Soft Skills

  • Attention to detail
  • Creativity
  • Fast-Paced Decision Making
  • Food Preparation
  • Determination
  • Passion
  • Organizational Skills
  • Team player
  • Multitasking

Hard Skills

  • Previous work experience
  • Knowledge of ISO and HACCP
  • English, Greek
  • Health Certificate