Cook (Fenton Winery & Brewery)
Competency-based
ONET: 35-2014.00
3
Years
25
Skills
495h
Related instructions
Classroom instruction topics
- Food Service Math
- Food Safety & Sanitation
- Culinary Knife Skills
- Intro to Professional Cookery
- Introduction to A la Carte Dining
- Professional Cookery I
- A la Carte Dining/Table Service
- Catering Techniques
- Nutrition & Menu Planning
- Buffets and Banquets
On-the-job training
- Workplace and Food Safety
- Maintain workplace health and safety practices
- Maintain food safety and sanitation practices in food preparation
- Monitor and maintain worker and customer health, safety, and security
- Apply first-aid principles and practices
- Food Preparation using Basic Cooking Methods and Techniques
- Prepare dishes using basic cooking methods
- Prepare appetizers and salads
- Prepare and cook basic sauces and soups
- Prepare vegetables, starches, fruits, and egg dishes
- Prepare and cook basic meat, poultry, and game
- Prepare seafood dishes
- Prepare cakes, pastries, and breads
- Prepare desserts
- Prepare dairy products
- Prepare food to meet special dietary requirements
- Cooperative Kitchen Operations
- Display efficient work practices
- Schedule and plan food production workflow within a team environment
- Clean, Handle, and Maintain Tools and Equipment
- Clean food production areas, equipment, and utensils
- Handle and maintain knives
- Handle and maintain pots and pans, utensils, and equipment
- Clean and store small equipment
- Receive, Store, and Manage Inventory
- Receive and store foods and goods
- Maintain supply levels through inventory management
- Customer Service and Interdepartmental Teamwork
- Practice customer service
- Participate in teamwork, workplace operations, and staff dynamics
- Stay current on organizational and industry best practices
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Made in the USA.