Chef De Partie
Competency-based
ONET: 35-2014.00
2
Years
73
Skills
344h
Related instructions
Classroom instruction topics
- Technology Basics
- Communication
- Workplace Behaviour
- Problem Solving
- Job Prep
- Work Keys
- OSHA 10
- Basic Food Preparation
- Basic Food Preparation Lab
- Spanish in the Workplace I
- Accident Response
- Serve Safe Manager
- Fundamentals of Culinary Arts
- Food Preparation
- Certified Kitchen Cook
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
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