Dining Services

USDOL NGS Comfort Keepers

National (OA)

Documents

Individual state requirements may vary. Please contact your local apprenticeship office to ensure this version is suitable to your state’s requirements.

Work Process Schedule

Work Process Content

On the Job Training

Anonymous

Skills

1.1K

OJT hours

Vegetable Preparation (cooked)

Procedure from storage
Measure quantity
Prepare for cooking

Meat Preparation (for cooking)

Bread
Tenderize
Season
Marinate

Cooking (meats and vegetables)

120

Adjust temperature
Boil
Fry
Bake

Make soups, gravies, sauces

Measure
Mix
Season
Blend
Meats 1. Selection and cutting roasts, steaks and chops 2. Preparation of boiled, fried, roasted and broiled meats
Fowls 1. Cleaning fowl preparatory to cooking
Preparation of different kinds of servings, roasting, broiling, frying or fricassees vegetables 1. Use of generally used vegetables 2. Cleaning and peeling vegetables 3. Different ways of preparation (sliced, diced, etc.)

Cooking Foods Preparatory to Serving

150

Soups 1. Combining proper items for soups 2. Time control for cooking 3. Preparation and use of seasoning
Meats 1. Cooking various roast and control of the required length of time cooking each kind of roast 2. Cooking meats by boiling and practice in the different procedures for salt and fresh meats 3. Broiling meats and time control required for rare, medium and well-done meats 4. Frying meats for short orders, dinners and sandwiches 5. Preparation and use of seasoning
Fowl 1. Preparation of different fowl orders for roasting, broiling, frying, and fricassee 2. Preparation of various kinds of dressings 3. Preparation and use of seasoning
Vegetables 1. Control of timing for cooking different vegetables 2. Preparation and cooking potatoes in different styles such as pan fried, French-fried, boiled, baked and scalloped 3. Creaming vegetables 4. Seasoning

Preparation of Salads, Dressings and Sauces

Use of items used in preparation of salads, dressings and sauces
Use of the different kinks of dressings such as olive oil, mayonnaise, French dressing, Russian dressing and Roquefort dressing
Preparation and use of standard sauces and combination of sauces

Pastry

200

Preparation and baking of bread and rolls
Preparation and baking of cakes and cookies
Preparation and caking of pies
Preparation and baking of French pastries
Preparation and baking of Danish pastries

Purchasing Supplies and Planning Menu

Purchasing supplies with close check on local market
Conditions
Attractive placement of foods on menu
Practice in receiving food orders from waiters in systematic order

Appetizers and Relishes

Preparation and use of appetizers and relishes
Use of various suitable combinations

Preparation of Beverages

Coffee
Tea
Iced Drinks
Other Drinks

Food Storage

Storing of food for deep freeze and refrigeration
Checking food in storage for prevention of waste

Refrigeration

Use of the different types of refrigerators and different compartments
Temperature control
Cleaning and defrosting refrigerators

Banquet Department

100

Estimating, preparing and cooking for a banquet
Garnishment of each plate
Serving food that is hot at time of serving

Inspection for Requirements of Law in Food Business

ServSafe Certification

Food Safety hazards
How to provide safe food Ensuring proper personal Hygiene
Keeping foods safe from purchasing and receiving through preparation and service
Maintaining sanitary facilities and equipment

Specialty Dining In-service Learning

Why increased learning of dining room service? 1. A goal for Dining Services is to refine service to residents 2. Residents have commented on service delivered by service staff 3. Your co-workers have indicated a desire to learn more about upgrading service to residents
How will this be accomplished? 1. In-service education 2. Practicum 3. Supervision and evaluation
What is to be covered by this in-service? 1. Table Setting a. China b. Flatware c. Glassware d. Linens 2. Ambiance of the dining room a. Focal point not only for dining but also for socializing b. Balance of quality food and gracious dining 3. Demeanor of wait staff a. Actions show your feelings and mental state b. Good, positive feelings of wait staff contributions to tone of meal service 4. Kitchen Standards a. Sanitary practices b. Uniforms c. Report to work on time d. Follow cleaning schedule e. Serve hot food hot and cold food cold f. Meals will be ready on time g. Clean as you go h. Put items in their proper place i. Acknowledge guests

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