Chef/Head Cook
Hybrid-based
ONET: 35-1011.00
2
Years
486h
Related instructions
4000h
On-the-job training
Classroom instruction topics
- CUL007 - Culinary Production and Operations
- HRCM-004: Supervision and Leadership in Hospitality
- HRCM-001: Introduction to Hospitality
- CUL-004: Culinary Concepts
- CIS 007: Computer Concepts
- HRCM-008: Introduction to Food Service Operations
- HRCM-009: Introduction to Food and Beverage Management
- CUL058 - Dining Room Service and Management
- HRCM-012: Hospitality Cost Control
On-the-job training
- Inspect facilities, equipment or supplies and monitor activities of individuals to ensure conformance to standards and properly record the operational or production data.
- Order materials, supplies, or equipment along with determine prices and plan menu options and checking quality of foods or supplies.
- Manage food service operations or parts of operations.
- Train food preparation, coordinate timing of food production activities and activities of food service staff.
- Communicate with customers to plan special events, resolve complaints, or ensure satisfaction.
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Made in the USA.