South Baldwin Chamber of Commerce

On-the-job Training

• Food Safety & Sanitation
  • Demonstrate consistent sanitation practices, as outlined in the ServSafe standards
  • Demonstrate sanitary station set up, with: sanitation bucket/solution 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 receiving and 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
  • Identify the location of the Safety Data Sheets (SDSs) (formerly MSDSs or Material Safety Data Sheets) book
• Introduction to the Culinary Industry
  • Identify the basic positions in a classical brigade
• Kitchen Equipment
  • Demonstrate proper usage of basic equipment
  • Demonstrate proper usage of hand tools
• Knife Skills
  • Demonstrate proper grip/use of knife, steel, and whetstone
  • 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 the classical cuts: - brunoise, - batonnet, - macedoine, - tournee, - paysanne, - chiffonade, - oblique, - supreme
• 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 any one (1) of the four (4) basic stock types
  • Demonstrate the production of flavour aid (bouquet garni or sachet)
  • Demonstrate a knowledge of mirepoix
• Soup Cookery
  • Demonstrate a knowledge of the various types of soup: clear/broth, cream, puree, vegetable, cold, bisque and chowder
  • Demonstrate the production of a soup of choice
  • Demonstrate production of a consomme
  • Demonstrate a knowledge of the three types of roux: - white roux, -blond roux, - brown roux
  • Demonstrate knowledge of a liaison
  • Demonstrate a knowledge of the use of cornstarch and/or arrowroot
  • Demonstrate a knowledge of an herb and a spice, and the differences
• Sauces
  • Demonstrate production of all Classical sauces: - Bechamel, - Veloute, - Hollandaise, - Tomato, - Espagnole
  • Demonstrate concept of derivative sauces
  • Demonstrate the production of mayonnaise
  • Demonstrate a knowledge of monte au beurre
• Butchering & Hot Cookery
  • Demonstrate the fabrication of a whole chicken into 8 smaller cuts: - 2 breasts - 1 supreme, 1 airline, - 2 wings, - 2 Frenched legs, - 2 thighs w. Oyster meat attached, - 1 carcass w. little to no meat remaining
  • Remove the silver skin from a piece of meat
  • Demonstrate the production of a scalloping cut
  • Truss a whole chicken
  • Demonstrate the production of a medium rare piece of grilled meat
  • Demonstrate the production of a medium piece of seared meat
  • Demonstrate the production of a well-done piece of meat
  • Demonstrate knowledge of how to clean the beard off shellfish
  • Demonstrate knowledge how to devein shrimp
  • Demonstrate a knowledge between: shellfish, cephalopods, and crustaceans
  • Demonstrate how to fabricate and portion a round fish
  • Demonstrate how to fabricate and portion a flat fish
  • 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 a knowledge of smoke point in fats
  • Demonstrate the production of a steamed item of choice
  • Demonstrate the production of a fish (any cut)
  • Demonstrate how to cook 5 oz. of dried pasta
  • Demonstrate a knowledge of meat, vegetable & starch cookery: - Broiling, - Grilling, - Stewing, - Braising, - Roasting, - Sauteing
  • Demonstrate the concepts of a balanced plate
  • Demonstrate the production of hot sandwiches: - Club Sandwich, - Grilled meat and cheese sandwich
  • Demonstrate proper carving of meat and poultry
  • Demonstrate the production and pan-frying of a breaded item using the standard breading procedure
  • Demonstrate the production and deep-frying of a battered item
  • Demonstrate the production of a shallow-poached item and a pan sauce from the poaching liquid
• 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, - 2 ea. Eggs Ben
  • Demonstrate production of breakfast potatoes
  • Demonstrate knowledge of pancake batter
  • Demonstrate production of cooked bacon and sausage
  • Demonstrate the production of French Toast
• Basic Baking
  • Demonstrate a knowledge of gluten
  • Demonstrate production of a yeasted product
  • Demonstrate the production of a non-yeast leavened product
• Ergonomics
  • Demonstrate a knowledge to safely perform the necessary tasks in a professional kitchen
• General
  • Demonstrate knowledge of a basic vinaigrette
  • Demonstrate knowledge of pate brisee
  • Demonstrate a knowledge of basic hot and cold sandwich cookery
  • Demonstrate the proper preparation and production of fruit and vegetables
  • Demonstrate the proper use of a slicing machine to slice deli meat and cheese