Tennessee Valley Youth Apprenticeship

On-the-job Training

• Competencies 1
  • Maintain workplace health and safety practices
  • Maintain food safety and sanitation practices in food production
  • Monitor and maintain worker and customer health, safety, and security
  • Apply first-aid principles and practices
• Competencies 2
  • Prepare dishes using basic cooking methods
  • Prepare appetizers and salads
  • Prepare and cook basic sauces and soups
  • Prepare vegetable, starch, fruit, egg, and 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
• Competencies 3
  • Display efficient work practices
  • Schedule and plan food production workflow within a team environment
• Competencies 4
  • 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
• Competencies 5
  • Receive and store foods and goods
  • Maintain supply levels through inventory management
• Competencies 6
  • Practice Customer Service
  • Participate in teamwork, workplace operations, and staff dynamics
  • Stay current on organizational and industry best practices