competency in skills and knowledge through assessment tests,
but are not required to complete a specific number of hours.
Cook
Anonymous
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Work Process Content
On the Job Training
![organization logo](https://flowbite.com/docs/images/examples/image-1@2x.jpg)
Safety Protocols
1
- Inspect kitchen, equipment, supplies, and utensils for hazards and cleanliness; review safety measures, and sanitary food handling.
Clean food preparation areas, facilities, or equipment
1
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary foodhandling practices.
Inspect facilities, equipment or supplies to ensure conformance to standards
1
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary foodhandling practices.
Cook foods
4
- Season and cook food according to recipes or personal judgment and experience.
- Turn or stir foods to ensure even cooking.
- Bake, roast, broil, and steam meats, fish, vegetables, soups and other foods.
- Prepare relishes, sauces, dressings and hors d'oeuvres.
Check quality of foods or supplies
2
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Assess equipment functioning
1
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and refrigerators.
Maintain food, beverage, or equipment inventories
1
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Arrange food for serving
1
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
Serve food or beverages
1
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
Measure ingredients
1
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Mix ingredients
1
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Prepare foods for cooking or serving
1
- Wash, peel, cut, and seed fruits and vegetables, meats and other ingredients to prepare them for consumption.
Coordinate activities of food service staff
1
- Coordinate and supervise work of kitchen staff.
Estimate supplies, ingredients, or staff requirements for food preparation activities
1
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
Order materials, supplies, or equipment
1
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
Assist chefs or caterers with food or drink preparation
1
- Substitute for or assist other cooks during emergencies or rush periods
Cut cooked or raw foods
2
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking. OR Cut sandwiches, wraps, and breads.
Plan menu options
1
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Record operational or production data
1
- Keep records and accounts.
Prepare breads or doughs
1
- Bake breads, rolls, cakes, cookies and pastries.
Determine prices for menu items
1
- Plan and price menu items.
Related Instruction Content
Training Provider(s):
Sanitation & Safety
Option 1: Certificate Culinary Arts
Nutrition for Food Service
Option 1: Certificate Culinary Arts
Culinary Skills I
Option 1: Certificate Culinary Arts
Baking I
Option 1: Certificate Culinary Arts
College Student Success
Option 2: Diploma Culinary Arts
Intro to Computers
Option 2: Diploma Culinary Arts
Sanitation & Safety
Option 2: Diploma Culinary Arts
Nutrition for Foodservice
Option 2: Diploma Culinary Arts
Culinary Skills I
Option 2: Diploma Culinary Arts
Baking I
Option 2: Diploma Culinary Arts
Garde Manger
Option 2: Diploma Culinary Arts
Culinary Skills Il
Option 2: Diploma Culinary Arts
Human Resource Mgmt - Hosp.
Option 2: Diploma Culinary Arts
Freshman Composition
Option 2: Diploma Culinary Arts - Choose one of the following:
Writing & Inquiry
Option 2: Diploma Culinary Arts - Choose one of the following:
Professional Research & Reporting
Option 2: Diploma Culinary Arts - Choose one of the following:
Intro to Intercultural Communication
Option 2: Diploma Culinary Arts - Choose one of the following:
Leadership Development
Option 2: Diploma Culinary Arts - Choose one of the following:
Mathematical Measurement & Literacy
Option 2: Diploma Culinary Arts - Choose one of the following:
Quantitative Literacy
Option 2: Diploma Culinary Arts - Choose one of the following:
Interpersonal Psychology
Option 2: Diploma Culinary Arts - Choose one of the following:
General Psychology
Option 2: Diploma Culinary Arts - Choose one of the following:
Work-Based Learning I OR
Option 2: Diploma Culinary Arts - Choose one of the following:
Work-Based Learning I AND
Option 2: Diploma Culinary Arts - Choose one of the following:
Work-Based Learning II
Option 2: Diploma Culinary Arts - Choose one of the following:
College Student Success
Option 3: Associates Culinary Arts
Intro to Computers
Option 3: Associates Culinary Arts
Sanitation & Safety
Option 3: Associates Culinary Arts
Nutrition for Foodservice
Option 3: Associates Culinary Arts
Culinary Skills I
Option 3: Associates Culinary Arts
Baking I
Option 3: Associates Culinary Arts
Garde Manger
Option 3: Associates Culinary Arts
Culinary Skills Il
Option 3: Associates Culinary Arts
Human Resource Mgmt - Hosp.
Option 3: Associates Culinary Arts
Freshman Composition
Option 3: Associates Culinary Arts - Choose one of the following:
Writing & Inquiry
Option 3: Associates Culinary Arts - Choose one of the following:
Mathematical Measurement & Literacy
Option 3: Associates Culinary Arts - Choose one of the following:
Quantitative Literacy
Option 3: Associates Culinary Arts - Choose one of the following:
Work-Based Learning I OR
Option 3: Associates Culinary Arts - Choose one of the following:
Work-Based Learning I AND
Option 3: Associates Culinary Arts - Choose one of the following:
Work-Based Learning II
Option 3: Associates Culinary Arts - Choose one of the following:
Entrepreneurship
Option 3: Associates Culinary Arts - Choose one of the following:
Purchasing
Option 3: Associates Culinary Arts - Choose one of the following:
Food & Beverage Service
Option 3: Associates Culinary Arts - Choose one of the following:
Food & Beverage Service Lab
Option 3: Associates Culinary Arts - Choose one of the following:
Farm to Table
Option 3: Associates Culinary Arts - Choose one of the following:
Professional Research and Reporting
Option 3: Associates Culinary Arts - Choose one of the following:
Classical Cuisine
Option 3: Associates Culinary Arts - Choose one of the following:
Baking II
Option 3: Associates Culinary Arts - Choose one of the following:
Interpersonal Psychology
Option 3: Associates Culinary Arts - Choose one of the following:
General Psychology
Option 3: Associates Culinary Arts - Choose one of the following:
Intro to Intercultural Communication
Option 3: Associates Culinary Arts - Choose one of the following:
Leadership Development
Option 3: Associates Culinary Arts - Choose one of the following: