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Gulf Coast Region Apprenticeship Hub (powered by HCC)
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Chef
Competency-based occupation
Onet code: 35-2012.00
2
Years
24
Skills
448h
Related instruction
Classroom Instruction Topics
Basic Food Preparation
Intermediate Food Preparation
Introduction to Hospitality Industry
Purchasing for Hospitality Operations
Fundamentals of Baking
Advanced Food Preparation (Capstone)
On-the-job Training
Monitor food services operations to ensure procedures are followed.
Monitor and record food temperatures to ensure food safety.
Monitor menus and spending to ensure that meals are prepared economically.
Inspect facilities, equipment or supplies to ensure conformance to standards.
Monitor and record food temperatures to ensure food safety.
Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
Record operational or production data.
Monitor and record food temperatures to ensure food safety.
Compile and maintain records of food use and expenditures.
Cook foods
Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
Maintain food, beverage, or equipment inventories.
Rotate and store food supplies.
Take inventory of supplies and equipment.
Clean tableware.
Wash pots, pans, dishes, utensils, or other cooking equipment.
Move equipment, supplies or food to required locations.
Rotate and store food supplies.
Store supplies or goods in kitchens or storage areas.
Rotate and store food supplies.
Clean food preparation areas, facilities, or equipment.
Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
Cut cooked or raw foods.
Clean, cut, and cook meat, fish, or poultry.
Prepare foods for cooking or serving.
Clean, cut, and cook meat, fish, or poultry.
Serve food or beverages.
Apportion and serve food to facility residents, employees, or patrons.
Coordinate activities of food service staff.
Direct activities of one or more workers who assist in preparing and serving meals.
Plan menu options.
Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
Train food preparation or food service personnel.
Train new employees.
Order materials, supplies, or equipment.
Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
Prepare breads or doughs.
Bake breads, rolls, or other pastries.
Determine prices for menu items.
Determine meal prices, based on calculations of ingredient prices.
Knowledge of Service Excellence standards and customer service expectations
Practices customer service and Service Excellence behaviors: Safety, Courtesy, Accountability, Efficiency, and Innovation.
Works collaboratively as a team to achieve goals and deliverables.
Website:
https://www.hccs.edu
Industries:
Accommodation and Food Services
Administrative and Support Services
Educational Services
Finance and Insurance
Government
Health Care and Social Assistance
Information
Management of Companies and Enterprises
Manufacturing
Other Services (Except Public Administration)
Professional, Scientific, and Technical Services
Retail Trade
Transportation and Warehousing
Wholesale Trade
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