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Ocean Technical Apprenticeship
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Professional Cook
Competency-based occupation
Onet code: 35-2014.00
1
Years
25
Skills
Classroom Instruction Topics
On-the-job Training
Workplace and Food Safety
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
Food Preparation using Basic Cooking Methods and Techniques
Prepare dishes using basic cooking methods
Prepare appetizers and salads
Prepare and cook basic sauces and soups
Prepare vegetable, starch, fruit, egg 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
Cooperative Kitchen Operations
Display efficient work practices
Schedule and plan food production workflow within a team environment
Clean, Handle, and Maintain Tools and Equipment
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
Receive, Store, and Manage Inventory
Receive and store foods and goods
Maintain supply levels through inventory management
Customer Service and Interdepartmental Teamwork
Practice customer service
Participate in teamwork, workplace operations, and staff dynamics
Stay current on organizational and industry best practices
States:
California
New Hampshire
New York
Virginia
Industries:
Accommodation and Food Services
Administrative and Support Services
Construction
Educational Services
Finance and Insurance
Government
Health Care and Social Assistance
Manufacturing
Other Services (Except Public Administration)
Professional, Scientific, and Technical Services
Real Estate and Rental and Leasing
Retail Trade
Transportation and Warehousing
Wholesale Trade
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