Cook (Boyne Resorts)
Hour-based
ONET: 35-2014.40
2
Years
690h
Related instructions
4000h
On-the-job training
Classroom instruction topics
- Sanitation and Safety
- Sanitation and Safety
- Culinary Nutrition
- Culinary Nutrition
- Supervisory
- Supervisory
- Management
- Management
- Purchasing and
- Purchasing and
- Receiving
- Food Preparation I
- Food Preparation I
- Food Preparation Il
- Food Preparation Il
- Food Cost Accounting
- Food Cost Accounting
- Menu Planning
- Menu Planning
- Garde Manger
- Garde Manger
- Baking and Pastry
- Baking and Pastry
On-the-job training
- OJL Culinary Basics
- Vegetables and Fruits
- Pantry
- Grains, Pasta, and Starch
- Eggs and Breakfast
- Stocks, Soups, and Sauces
- Poultry
- Meats
- Fish and Shellfish
- Baking and Pastry
FIND APPRENTICESHIPS BY STATE
AlabamaAlaskaAmerican SamoaArizonaArkansasCaliforniaColoradoConnecticutDelawareFloridaGeorgiaGuamHawaiiIdahoIllinoisIndianaIowaKansasKentuckyLouisianaMaineMarylandMassachusettsMichiganMinnesotaMississippiMissouriMontanaNebraskaNevadaNew HampshireNew JerseyNew MexicoNew YorkNorth CarolinaNorth DakotaNorthern Mariana IslandsOhioOklahomaOregonPennsylvaniaPuerto RicoRhode IslandSouth CarolinaSouth DakotaTennesseeTexasUtahVermontVirginiaVirgin IslandsWashingtonWashington D.C.West VirginiaWisconsinWyoming
Made in the USA.