Chef De Partie (Zaman)
Competency-based
ONET: 35-1011.00
1
Years
70
Skills
157h
Related instructions
Classroom instruction topics
- Orientation
- Sanitation & Food Safety
- Knife Skills
- Spices & Herbs
- Egg Cookery
- Mother Sauces
- Small Pan Sauces
- Thanksgiving Meals
- Vegetables & Fruits
- Holiday Meals
- Practical Assessment I
- Meats
- Seafood
- Dry Heat Cooking
- Moist Heat Cooking
- Pasta
- Rice, Grains, Beans, Nuts & Seeds
- Pastries
- Breads
- Front of House Service
- Field Trips
- Grow Your Own
- Food Lab
- Practical Assessment II
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
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