competency in skills and knowledge through assessment tests,
but are not required to complete a specific number of hours.
Chef de Partie
USDOL
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Work Process Content
On the Job Training
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Providing Safe Food
12
- Be able to identify what a foodborne illness is
- Understand the difference between a foodborne illness and a foodborne illness outbreak
- Understand how foodborne illnesses occur
- Identify the risks and costs to an establishment
- Identify their role as a food service worker
- Identify the 3 types of contaminants
- Identify how food becomes unsafe
- Define time-temperature abuse
- Define cross-contamination
- Describe poor personal hygiene
- Identify the high-risk populations
- Identify and define FAT TOM (Food, Acidity, Time, Temperature, Oxygen and Moisture.) A mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens.
Understanding the Microworld
4
- Define what a pathogen is
- Define what a bacteria is
- Identify what spores are
- Identify the leading types of bacterial foodborne illnesses and the related time-temperature control foods to prevent the growth of microorganisms and the production of toxins.
Contamination, Food Allergens & Foodborne Illness
6
- Identify and define a chemical and a physical contaminant
- Identify means to prevent these types of contamination
- Define a food allergen
- Define the symptoms associated with an allergic reaction
- Identify the Big Eight in allergies
- Identify how to prevent allergic reactions
The Safe Food Handler
7
- Identify how food becomes contaminated by food-service workers
- Identify acceptable jewelry
- Define the proper handwashing techniques
- Define when hand sanitizer can be used
- Identify when bare-hand-contact is acceptable
- Identify when and how to use single use gloves
- Proper work attire, and personal cleanliness
The Flow of Food: Purchasing and Receiving
4
- Identify the various types of thermometers & how to calibrate them
- Identify means to avoid time and temperature abuse
- Identify purchasing and receiving considerations
- Identify general inspection guidelines: temperature, packaging, documents & stamps, and food quality signs
The Flow of Food: Storage
5
- Identify proper labeling
- Define First In, First Out (FIFO)
- Identify the proper conditions for dry storage
- Identify the proper order of food storage
- Identify how to store the following items: meat, poultry, fish, shellfish, eggs, milk; fresh produce, Reduced Oxygen Packaging (ROP) foods, Ultra-high temperature processing (UHT) foods, canned goods and dry foods.
The Flow of Food: Preparation
7
- Identify the basic concepts of setting up a prep area
- Identify the appropriate methods to thaw foods
- Define the minimal internal cooking temperatures of various foods
- Identify proper partial cooking during the prepping process
- Identify the two-step cooling method
- Identify the various methods for cooling foods
- Identify the various methods for reheating foods
The Flow of Food: Service
2
- Identify hot and cold holding for foods
- Identify methods to keep safe a self-service area, an off-site service area, and or a catering event/mobile units
Safe Facilities & Equipment
2
- Identify how to design a safe operation
- Identify potable vs. non-potable water
Cleaning & Sanitizing
4
- Identify the various types of sanitizer used in a professional setting
- Identify the parts per million (PPM) for quaternary ammonium, iodine and chlorine sanitizers
- Identify how to set up a three-compartment sink
- Identify the proper storage of various goods.
Integrated Pest Management
3
- Identify how to control an infestation
- Identify how to prepare a property for a pest control
- Identify signs of an infestation
ServSafe Test
1
- Certification Exam
Introduction to the Culinary Industry
1
- Identify the basic positions in a classical brigade
Kitchen Equipment
2
- Demonstrate proper usage of basic equipment
- Demonstrate proper usage of hand tools
Knife Skills
4
- Demonstrate proper grip/use of knife, steel, and whetstone
- Demonstrate knife safety at all times, while in the kitchen
- Demonstrate knowledge and usage of the proper knife for each task, as applicable
- Demonstrate a knowledge of the classical cuts: - brunoise - bâtonnet - macédoine - tournée - paysanne - chiffonade - oblique - suprême
Kitchen Math
3
- Demonstrate knowledge of how to halve a given recipe
- Demonstrate how to measure a liquid item
- Demonstrate how to measure an item by weight
Stock Cookery
3
- Demonstrate the production of any one (1) of the four (4) basic stock types
- Demonstrate the production of flavor aid (bouquet garni or sachet)
- Demonstrate a knowledge of mirepoix
Soup Cookery
7
- Demonstrate a knowledge of the various types of soup: clear/broth, cream, puree, vegetable, cold, bisque and chowder
- Demonstrate the production of a soup of choice
- Demonstrate production of a consommé
- Demonstrate a knowledge of the three types of roux: - white roux - blond roux - brown roux
- Demonstrate knowledge of a liaison
- Demonstrate a knowledge of the use of cornstarch and/or arrowroot
- Demonstrate a knowledge of an herb and a spice, and the differences
Sauces
4
- Demonstrate production of all Classical sauces: - Béchamel - Velouté - Hollandaise - Tomato - Espagnole
- Demonstrate concept of derivative sauces
- Demonstrate the production of mayonnaise
- Demonstrate a knowledge of monte au beurre
Butchering & Hot Cookery
25
- Demonstrate the fabrication of a whole chicken into 8 smaller cuts: 2 breasts – 1 supreme, 1 airline 2 wings 2 Frenched legs 2 thighs w. oyster meat attached 1 carcass w. little to no meat remaining
- Remove the silver skin from a piece of meat
- Demonstrate the production of a scallopine cut
- Truss a whole chicken
- Demonstrate the production of a medium rare piece of grilled meat
- Demonstrate the production of a medium piece of seared meat
- Demonstrate the production of a well-done piece of meat
- Demonstrate knowledge of how to clean the beard off shellfish
- Demonstrate knowledge how to devein shrimp
- Demonstrate a knowledge between: shellfish, cephalopods, and crustaceans
- Demonstrate how to fabricate and portion a round fish
- Demonstrate how to fabricate and portion a flat fish
- Demonstrate a knowledge of the best cuts of meat for each of the following cooking methods: Broiling Grilling Stewing Braising Roasting Sautéing
- Demonstrate production of clarified butter
- Demonstrate a knowledge of smoke point in fats
- Demonstrate the production of a steamed item of choice
- Demonstrate the production of a fish (any cut)
- Demonstrate how to cook 5 oz. of dried pasta
- Demonstrate a knowledge of meat, vegetable & starch cookery: - Broiling - Grilling - Stewing - Braising - Roasting - Sautéing
- Demonstrate the concepts of a balanced plate
- Demonstrate the production of hot sandwiches: Club Sandwich Grilled meat and cheese sandwich
- Demonstrate proper carving of meat and poultry
- Demonstrate the production and pan-frying of a breaded item using the standard breading procedure
- Demonstrate the production and deep-frying of a battered item
- Demonstrate the production of a shallow-poached item and a pan sauce from the poaching liquid
Breakfast Cookery
6
- Demonstrate proper handling of eggs
- Prepare the various types of eggs (2ea eggs): - 2 ea. over easy - 2 ea. over medium - 2 ea. over hard - 2 ea. Sunnyside up - 2 ea. scrambled eggs - 2 ea. poached eggs - 2 ea. Hard cooked eggs - 2 ea. egg omelet w. filling of choice - 2 ea. Eggs Benedict
- Demonstrate production of breakfast potatoes
- Demonstrate knowledge of pancake batter
- Demonstrate production of cooked bacon and sausage
- Demonstrate the production of French Toast
Basic Baking
4
- Demonstrate a knowledge of gluten
- Demonstrate production of a yeasted product
- Demonstrate the production of a non-yeast leavened product
- Demonstrate a knowledge of proper filling and usage of a piping bag
Ergonomics
1
- Demonstrate knowledge to safely perform the necessary tasks in a professional kitchen
Other
5
- Demonstrate knowledge of a basic vinaigrette
- Demonstrate knowledge of pate brisée
- Demonstrate a knowledge of basic hot and cold sandwich cookery
- Demonstrate the proper preparation and production of fruit and vegetables
- Demonstrate the proper use of a slicing machine to slice deli meat and cheese
Related Instruction Content
Training Provider(s):
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Food Safety & Sanitation
1.1 Demonstrate consistent sanitation practices, as outlined in the ServSafe standards 1.2 Demonstrate sanitary station set up, with: - sanitation bucket/solution - proper cutting board set up 1.3 Demonstrate proper use and calibration of an instant-read thermometer 1.4 Demonstrate a knowledge of 3-compartment sink set up 1.5 Demonstrate a knowledge of proper receiving and storage procedures, and food labeling 1.6 Demonstrate proper cleaning and sanitizing of surfaces 1.7 Demonstrate proper cleaning procedures for work station and equipment used in the station 1.8 Demonstrate knowledge of the location of fire suppression equipment and knowledge of its proper use 1.9 Identify the location of the MSDS book