Chef De Partie/Culinary Apprentice
Competency-based
ONET: 35-2014.00
2
Years
25
Skills
Classroom instruction topics
- Culinary Arts I
- Culinary Arts II
- Culinary Arts III
On-the-job training
- Competencies 1
- 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
- Competencies 2
- Prepare dishes using basic cooking methods
- Prepare appetizers and salads
- Prepare and cook basic sauces and soups
- Prepare vegetable, starch, fruit, egg, and 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
- Competencies 3
- Display efficient work practices
- Schedule and plan food production workflow within a team environment
- Competencies 4
- 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
- Competencies 5
- Receive and store foods and goods
- Maintain supply levels through inventory management
- Competencies 6
- Practice Customer Service
- Participate in teamwork, workplace operations, and staff dynamics
- Stay current on organizational and industry best practices
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Made in the USA.