Cook

Anonymous

North Carolina (SAA)

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

Safety Protocols

Inspect kitchen, equipment, supplies, and utensils for hazards and cleanliness; review safety measures, and sanitary food handling.

Clean food preparation areas, facilities, or equipment

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

Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary foodhandling practices.

Cook foods

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

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

Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and refrigerators.

Maintain food, beverage, or equipment inventories

Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

Arrange food for serving

Portion, arrange, and garnish food, and serve food to waiters or patrons.

Serve food or beverages

Portion, arrange, and garnish food, and serve food to waiters or patrons.

Measure ingredients

Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

Mix ingredients

Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

Prepare foods for cooking or serving

Wash, peel, cut, and seed fruits and vegetables, meats and other ingredients to prepare them for consumption.

Coordinate activities of food service staff

Coordinate and supervise work of kitchen staff.

Estimate supplies, ingredients, or staff requirements for food preparation activities

Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.

Order materials, supplies, or equipment

Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.

Assist chefs or caterers with food or drink preparation

Substitute for or assist other cooks during emergencies or rush periods

Cut cooked or raw foods

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

Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.

Record operational or production data

Keep records and accounts.

Prepare breads or doughs

Bake breads, rolls, cakes, cookies and pastries.

Determine prices for menu items

Plan and price menu items.

Related Instruction Outline

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