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Cook

Competency-based
ONET: 35-2014.00

2

Years

170

Skills
Classroom instruction topics
  • Area School District Culinary Certification
  • Culinary Certification - Area Technical College
  • Culinary Certification - Culinary Institute
  • Table 301 Orientation
  • Table 301 Quality and Processes
  • Servsafe Certification
  • Servsafe Food Handler Certification
  • Servsafe Allergens Certificate
  • Servsafe Food Protection Manager
On-the-job training
  • Sanitation and Personal Hygiene
    • Proper Hand Washing
    • Proper uniform and procedure
    • Proper cleaning and preparation of food prep areas
    • Proper cleaning of equipment and utensils
    • Proper handling of trash
  • Food Safety
    • Proper use of gloves and utensils to handle RTE foods
    • Proper date labeling of prepared and opened Commercially prepared food items
    • Proper heating and cooling of foods
    • Proper cold and hot storage of foods
    • Safe food handling to prevent cross-contact and cross-contamination
    • Proper storage and rotation of food
    • Proper washing of vegetables
    • Proper internal cooking temperatures for a variety of foods
  • Food Preparation
    • Knife Skills
    • Proper portioning skills
    • Fabrication of various meats and seafood
    • Proper execution of a variety of cooking techniques
    • Proper seasoning of foods
    • Plating techniques for both single portion and buffet presentations
    • Banquet action stations: Carving
    • Banquet action stations: Pasta/saute stations
    • Banquet action stations: Other
    • Assistance in bakery/pastry area
    • Punctuality
  • Food Preparation
    • Knife Skills
    • Proper portioning skills
    • Fabrication of various meats and seafood
    • Proper execution of a variety of cooking techniques
    • Proper seasoning of foods
    • Plating techniques for both single portion and buffet presentations
    • Banquet action stations: Carving
    • Banquet action stations: Pasta/saute stations
    • Banquet action stations: Other
    • Assistance in bakery/pastry area
    • Punctuality
  • Food Preparation
    • Knife Skills
    • Proper portioning skills
    • Fabrication of various meats and seafood
    • Proper execution of a variety of cooking techniques
    • Proper seasoning of foods
    • Plating techniques for both single portion and buffet presentations
    • Banquet action stations: Carving
    • Banquet action stations: Pasta/saute stations
    • Banquet action stations: Other
    • Assistance in bakery/pastry area
    • Punctuality
  • Food Preparation
    • Knife Skills
    • Proper portioning skills
    • Fabrication of various meats and seafood
    • Proper execution of a variety of cooking techniques
    • Proper seasoning of foods
    • Plating techniques for both single portion and buffet presentations
    • Banquet action stations: Carving
    • Banquet action stations: Pasta/saute stations
    • Banquet action stations: Other
    • Assistance in bakery/pastry area
    • Punctuality
  • Food Preparation
    • Knife Skills
    • Proper portioning skills
    • Fabrication of various meats and seafood
    • Proper execution of a variety of cooking techniques
    • Proper seasoning of foods
    • Plating techniques for both single portion and buffet presentations
    • Banquet action stations: Carving
    • Banquet action stations: Pasta/saute stations
    • Banquet action stations: Other
    • Assistance in bakery/pastry area
    • Punctuality
  • Food Preparation
    • Knife Skills
    • Proper portioning skills
    • Fabrication of various meats and seafood
    • Proper execution of a variety of cooking techniques
    • Proper seasoning of foods
    • Plating techniques for both single portion and buffet presentations
    • Banquet action stations: Carving
    • Banquet action stations: Pasta/saute stations
    • Banquet action stations: Other
    • Assistance in bakery/pastry area
    • Punctuality
  • Food Preparation
    • Knife Skills
    • Proper portioning skills
    • Fabrication of various meats and seafood
    • Proper execution of a variety of cooking techniques
    • Proper seasoning of foods
    • Plating techniques for both single portion and buffet presentations
    • Banquet action stations: Carving
    • Banquet action stations: Pasta/saute stations
    • Banquet action stations: Other
    • Assistance in bakery/pastry area
    • Punctuality
  • Food Preparation
    • Knife Skills
    • Proper portioning skills
    • Fabrication of various meats and seafood
    • Proper execution of a variety of cooking techniques
    • Proper seasoning of foods
    • Plating techniques for both single portion and buffet presentations
    • Banquet action stations: Carving
    • Banquet action stations: Pasta/saute stations
    • Banquet action stations: Other
    • Assistance in bakery/pastry area
    • Punctuality
  • Food Preparation
    • Knife Skills
    • Proper portioning skills
    • Fabrication of various meats and seafood
    • Proper execution of a variety of cooking techniques
    • Proper seasoning of foods
    • Plating techniques for both single portion and buffet presentations
    • Banquet action stations: Carving
    • Banquet action stations: Pasta/saute stations
    • Banquet action stations: Other
    • Assistance in bakery/pastry area
    • Punctuality
  • Food Preparation
    • Knife Skills
    • Proper portioning skills
    • Fabrication of various meats and seafood
    • Proper execution of a variety of cooking techniques
    • Proper seasoning of foods
    • Plating techniques for both single portion and buffet presentations
    • Banquet action stations: Carving
    • Banquet action stations: Pasta/saute stations
    • Banquet action stations: Other
    • Assistance in bakery/pastry area
    • Punctuality
  • Food Preparation
    • Knife Skills
    • Proper portioning skills
    • Fabrication of various meats and seafood
    • Proper execution of a variety of cooking techniques
    • Proper seasoning of foods
    • Plating techniques for both single portion and buffet presentations
    • Banquet action stations: Carving
    • Banquet action stations: Pasta/saute stations
    • Banquet action stations: Other
    • Assistance in bakery/pastry area
    • Punctuality
  • Soft Skills
    • Teamwork
    • Written and verbal communication
    • Organization
    • Time management
    • Opportunities for creativity
    • Opportunities for Volunteerism
  • Soft Skills
    • Teamwork
    • Written and verbal communication
    • Organization
    • Time management
    • Opportunities for creativity
    • Opportunities for Volunteerism
  • Soft Skills
    • Teamwork
    • Written and verbal communication
    • Organization
    • Time management
    • Opportunities for creativity
    • Opportunities for Volunteerism
  • Soft Skills
    • Teamwork
    • Written and verbal communication
    • Organization
    • Time management
    • Opportunities for creativity
    • Opportunities for Volunteerism
  • Soft Skills
    • Teamwork
    • Written and verbal communication
    • Organization
    • Time management
    • Opportunities for creativity
    • Opportunities for Volunteerism
  • Soft Skills
    • Teamwork
    • Written and verbal communication
    • Organization
    • Time management
    • Opportunities for creativity
    • Opportunities for Volunteerism
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Program
Headquarters location
Greenville, SC (29601)
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