Cook (hotel & rest.)
Hour-based
ONET: 35-2014.00
3
Years
505h
Related instructions
6000h
On-the-job training
Classroom instruction topics
- Dining Room Service
- Purchasing & Cost Control
- Health & Safety – Handling Medical Emergencies
- Garde Manger
- Nutrition for Culinary Arts
- Principles of Management
- Human Resource Management
- Customer Service Professional (CCSP-Level 1)
- Culinary I - Fundamentals
- Advanced Food Prep, Culinary II - Fabrication
- Fundamentals of Baking
- Sanitation & Food Safety OR ServSafe certification
- Culinary Internship
- ESL or Spanish for Hospitality
- Microsoft Office Basics
On-the-job training
- Maintenance Of Equipment And Personnel
- Knowledge Of Food And Their Preparation For Cooking
- Cooking Foods Preparatory To Serving
- Preparation of Salads, Dressings and Sauces
- Pastry
- Purchasing Supplies and Planning Menu
- Appetizers and Relishes
- Preparation of Beverages
- Food Storage
- Refrigeration
- Banquet Department
- Inspection for Requirements of Law in Food Business
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Made in the USA.