WIN (Workforce Intelligence Network)

On-the-job Training

• Food Safety and Sanitation
  • Demonstrate consistent sanitation practices, as outlined in the ServSafe standards
  • Demonstrate sanitary station set up, with: 1) sanitation bucket/solution; 2) proper cutting board set up
  • Demonstrate proper use and calibration of an instant-read thermometer
  • Demonstrate a knowledge of 3-compartment sink set up
  • Demonstrate a knowledge of proper storage procedures and food labeling
  • Demonstrate proper cleaning and sanitizing of surfaces
  • Demonstrate proper cleaning procedures for work station and equipment used in the station
  • Demonstrate knowledge of the location of fire suppression equipment and knowledge of its proper use
• Introduction to the Culinary Industry
  • Identify the basic positions in a classical brigade
  • Demonstrate a knowledge of an herb and a spice, and the differences
  • Demonstrate knowledge of kosher, iodized, and sea salt and how to properly season food
  • Understand mise en place and how to set up individual station
  • Demonstrate how to dissect a recipe and prepare for its execution
  • Demonstrate knowledge to safely perform the necessary tasks in a professional kitchen
  • Demonstrate proper portioning and presentation
• Kitchen Equipment
  • Demonstrate proper usage of basic equipment
  • Demonstrate proper usage of hand tools
  • Demonstrate a knowledge of where and how equipment is properly washed and stored
• Knife Skills
  • Demonstrate proper grip/use of knife & steel
  • 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 basic cuts: coarse chopping; batonnet, mincing; julienne, chiffonade, dice; rondelles
  • Demonstrate how to indentify different types of knives and their uses
• Kitchen Math
  • 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
  • Demonstrate the production of the 3 basic stock types
  • Demonstrate the production of flavor aid (bouquet garni or sachet)
  • Demonstrate a knowledge of mirepoix
• Mother & Small Pan Sauces
  • Demonstrate production of all Classical sauces: Bechamel; Veloute; Hollandaise, Tomatoo; Espagnole
  • Demonstrate concept of derivative sauces
  • Demonstrate thickening techniques with use of cornstarch, flour, arrowroot
  • Demonstrate a knowledge of the three types of roux: white roux, blond roux, brown roux
• Butchering and Hot Cookery
  • Demonstrate the fabrication of a whole chicken into 8 smaller cuts: 2 breasts, 2 wings, 2 Frenched legs, 2 thighs w. oyster meat attached, 1 carcass w. little to no meat remaining
  • Truss a whole chicken
  • Demonstrate the production of a medium rare piece of meat
  • Demonstrate the production of a well-done piece of meat
  • Demonstrate knowledge how to devein shrimp
  • Demonstrate a knowledge of the best cuts of meat for each of the following cooking methods: Broiling, Grilling, Stewing, Braising, Roasting, Sauteing
  • Demonstrate production of clarified butter
  • Demonstrate the production of a steamed item of choice
  • Demonstrate how to cook dried pasta
  • Demonstrate a knowledge of meat, vegetable & starch cookery: Broiling, Grilling, Stewing, Braising, Roasting, Sauteing
  • Demonstrate proper carving of meat and poultry
  • Demonstrate the production and pan-frying of a breaded item
• Breakfast Cookery
  • 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
  • Demonstrate production of breakfast potatoes
  • Demonstrate knowledge of pancake batter
• Basic Baking
  • 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
  • Demonstrate knowledge of baking ingredients such as cake flour, bread flour, different types of sugar
  • Identify different common pastry tools
  • Demonstrate how to separate egg whites and yolks
  • Demonstrate knowledge and execution of different types of meringue
  • Demonstrate knowledge of common doughs such as pie, cookie, and biscuit
  • Demonstrate knowledge of buscuit, muffin, and creaming methods
• Front of the House
  • Demonstrate a knowledge of restaurant positions and their different roles
  • Demonstrate a knowledge of basic service flow
  • Demonstrate how to serve, speak, and treat customers
  • Understand a table set up
  • Demonstrate a basic knowledge of safety for guests and staff
  • Demonstrate knowledge on how to handle guest complaints
  • Demonstrate grasp of basic service terms and meanings
• Other
  • Demonstrate knowledge of a basic vinaigrette
  • Demonstrate knowledge of rice, grains, & beans
  • Demonstrate how to cook rice, grains, & beans in stock, water, with spices and to proper specification
  • Demonstrate the proper preparation and production of fruit and vegetables