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Chef de partie

Competency-Based Apprenticeship
Sponsoring Company:
Los Angeles Hospitality Training Academy
O*Net Code
Rapids Code
Req. Hours
Jul 16, 2021
Jul 16, 2021

Competency-Based Skills

33 skill sets | 123 total skills
Providing Safe Food: Foodborne Illness
Be able to identify what a foodborne illness is
Understand the difference between a foodborne illness and a foodborne illness outbreak
Providing Safe Food: How Foodborne Illnesses Occur
Understand how foodborne illnesses occur
Identify the risks and costs to an establishment
Providing Safe Food: Keeping Food Safe
Identify their role as a food service worker
Identify the 3 types of contaminants
Identify how food becomes unsafe
Define time-temperature abuse
Define cross-contamination
Describe poor personal hygiene
Identify the high-risk populations
Identify and define FAT TOM (Food, Acidity, Time, Temperature, Oxygen and Moisture.)
Understanding The Microworld: Pathogens
Define what a pathogen is
Understanding The Microworld: Bacteria
Define what a bacteria is
Identify what spores are
Identify the leading types of bacterial foodborne illnesses and the related time-temperature control foods to prevent the growth of microorganisms and the production of toxins.
Understanding The Microworld: Biological Toxins
Define what biological toxins are
Identify the leading types of biological toxins and the related foods and ingredients
Contamination, Food Allergens & Foodborne Illness: Physical & Chemical Contaminants
Identify and define a chemical and a physical contaminant
Identify means to prevent these types of contamination
Contamination, Food Allergens & Foodborne Illness: Allergens
Define a food allergen
Define the symptoms associated with an allergic reaction
Identify the Big Eight in allergies
Identify how to prevent allergic reactions
The Safe Food Handler: Personal Hygiene & Contamination
Identify how food becomes contaminated by food-service workers
Identify acceptable jewelry
The Safe Food Handler: A Good Personal Hygiene Program
Define the proper handwashing techniques
Define when hand sanitizer can be used
Identify when bare-hand-contact is acceptable
Identify when and how to use single use gloves
Proper work attire, and personal cleanliness
The Flow of Food: Purchasing And Receiving - General Purchasing and Receiving Principles
Identify the various types of thermometers & how to calibrate them
Identify means to avoid time and temperature abuse
Identify purchasing and receiving considerations
Identify general inspection guidelines: temperature, packaging, documents & stamps, and food quality signs
The Flow of Food: Storage - General Storage Guidelines
Identify proper labeling
Define First In, First Out (FIFO)
Identify the proper conditions for dry storage
Identify the proper order of food storage
The Flow of Food: Storage - Storing Specific Items
Identify how to store the following items: meat, poultry, fish, shellfish, eggs, milk; fresh produce, Reduced Oxygen Packaging (ROP) foods, Ultra-high temperature processing (UHT) foods, canned goods and dry foods.
The Flow of Food: Preparation - Holding Food
Identify the basic concepts of setting up a prep area
Identify the appropriate methods to thaw foods
The Flow of Food: Preparation - Cooking Food
Define the minimal internal cooking temperatures of various foods
Identify proper partial cooking during the prepping process
The Flow of Food: Preparation - Cools & Reheating Food
Identify the two-step cooling method
Identify the various methods for cooling foods
Identify the various methods for reheating foods
The Flow of Food: Service
Identify hot and cold holding for foods
Identify methods to keep safe a self-service area, an off-site service area, and or a catering event/mobile units
Safe Facilities & Equipment
Identify how to design a safe operation
Identify potable vs. non-potable water
Cleaning & Sanitizing: Sanitizing
Identify the various types of sanitizer used in a professional setting
Identify the parts per million (PPM) for quaternary ammonium, iodine and chlorine sanitizers
Cleaning & Sanitizing: Dishwashing
Identify how to set up a three-compartment sink
Identify the proper storage of various goods.
Integrated Pest Management
Identify how to control an infestation
Identify how to prepare a property for a pest control
Identify signs of an infestation
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, bâtonnet, macedoine, tournée, paysanne, chiffonade, oblique, suprême
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 flavor 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 consommé
Demonstrate a knowledge of the three types of roux: white, blond, and brown
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
Demonstrate production of all Classical sauces: Béchamel, Velouté, 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 scallopine 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, Sautéing
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, Sautéing
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 Benedict
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
Demonstrate a knowledge of proper filling and usage of a piping bag
Demonstrate knowledge to safely perform the necessary tasks in a professional kitchen
Demonstrate knowledge of a basic vinaigrette
Demonstrate knowledge of pate brisée
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

Technical Instruction

Food Safety & Sanitation - 6 req. hrs
The course is designed as a study of the principles of food-borne illness, sanitation, safety, personal hygiene, rodent and insect controls, regulations, and equipment affecting safe food handling in all operations. Students will study common pathogens and learn how pathogenic organisms can contaminate foods, principles of safe and sanitary food handling, and safety principles used to select, preserve, thaw, cook, and store foods. The course will highlight the many benefits that safe food handling offers for facilities and their guests. The course is designed to meet the requirements of local, state and national certification exams.
Fundamentals of Culinary Arts
This course will teach students the fundamental skills necessary to successfully enter the culinary industry. The course Culinary Concepts, will teach a brief history of the culinary arts, as well as fundamental concepts and skills, coupled with the traditional techniques involved in basic cookery. Special emphasis is given to: French terminology, sautéing, broiling, butchering, knife skills, braising, soups, sauces and basic kitchen mathematics. Students must successfully pass a practical cooking examination covering the core competencies discussed in class.
Introduction to the Culinary Industry - 0.5 req. hrs
Discuss the founders of the culinary industry
Identify the basic positions in a classical brigade
Kitchen Equipment - 4 req. hrs
Identify the various types of equipment found in a professional kitchen: mixers, steam kettles, broilers, types of ovens (convection & convention), steamers, slicers, warmers, proof box, hotel pans, bain maries, etc.
Identify the various hand tools used in a kitchen: spatula, fish spatula, tongs, rubber spatula, bench scraper, pastry bags, etc.
Identify the various knives used in a kitchen: chef knife, serrated knife, paring knife, fillet knife, slicer
Knife Skills - 15 req. hrs
Identify the various types of sharpening tools, vs honing tools, and understand the basic concepts of knife sharpening
Identify the principles of choosing the right knife for the designated task
Identify the parts of a knife
Identify knife safety when working and moving through a kitchen
Identify and demonstrate the proper cutting form
Identify the measurements of all classical cuts: brunoise, bâttonet, julienne, macédoine, tournée, paysanne, oblique, chiffonade, rondelle, suprême, etc.
Demonstrate how to concasse a tomato
Properly and accurately cut all the classical cuts via various mediums
Kitchen Math - 5 req. hrs
Perform basic fraction equations for converting recipe quantities
Multiply and divide fractions for converting recipe quantities
Identify the basics of measurements (i.e. ounces, grams, pounds)
Identify the basic differences between dry and liquid measures
Accurately measure items in both liquid and dry form
Properly read a recipe
Perform basic recipe conversions for both savory and baking recipes
Convert liquid measures
Identify the differences in metric vs. imperial measurements and measuring
Perform basic portion costing
Stock Cookery - 11 req. hrs
Identify the general guidelines for stocks
Identify the various types of stocks: white, brown, vegetable, fish stocks and court bouillon
Identify the various ingredients & ratios of ingredients involved in stock making : bones, water, mirepoix, flavorings (bouquet/sachet), acids
Identify and demonstrate the importance of the following and make: a bouquet garni and sachet
Properly brown bones for applicable stocks (demonstration)
Properly make each type of stock: white, brown, vegetable, and fish stocks
Soup Cookery - 13 req. hrs
Identify the general guidelines for soup cookery
Identify the various types of soups: clear, cream, vegetable, cold, puree, bisque, chowder
Identify the various ingredients in a soup: base, stock, flavorings, thickeners, proteins
Identify when to use a premade soup base (dry vs. paste)
Identify and make the various types of roux: white, blond, and brown
Identify how to make a slurry, and a liaison
Identify how and when to use beurre manie
Identify the difference between an herb and a spice
Identify, demonstrate the importance of the following and make: a bouquet garni, sachet, mirepoix, and a dry seasoning mix
Identify and understand the different types of liquid flavorings: liquid smoke, Worcestershire sauce, tabasco, lemon juice, wine, etc.
Make the following types of soups: consommé w. choice of garnish, French onion soup, Split Pea Soup, Shrimp Bisque, and New England Clam Chowder, Cream of Tomato Soup, Purée of Winter Vegetable Soup, Minestrone, Vichyssoise, Chicken Waterzooi
Sauces - 14.5 req. hrs
Identify the function of a sauce, and define the five (5) classical sauces: Béchamel, Espagnole, Tomato, Hollandaise, and Velouté
Properly make the five (5) classical sauces: Béchamel, Espagnole, Tomato, Hollandaise, and Velouté
Identify the concept of derivative sauces
Properly prepare the following derivative sauces: Mornay, Allemande, Bordelaise, Creole, Béarnaise
Properly prepare Macaroni & Cheese, from the derivative sauce Mornay
Properly prepare sauces that fall into the “other” category: au jus, pan-gravies, and beurre blanc, coulis, mayonnaise, demi-glace
Identify the principles of monte au beurre
Properly prepare: Glazed Tournée Carrots
Butchering & Hot Cookery - 60 req. hrs
Identify the primary cuts of
Identify the secondary cuts of meats
Identify the various types/classes of meats & poultry: poultry (capon, broiler, fryer, roasting hen, duck, goose, quail, turkey), beef (ground), pork (sausages), fish (flat and round fish)
Identify the fat, and the silver skin on meats
Properly fabricate a whole chicken
Prepare a trussed poultry item
Demonstrate a Frenched dressing, on a poultry item
Identify and cook the various types of “doneness” in meats (black & blue rare, rare, medium rare, medium, medium well, well)
Demonstrate a proper knowledge of cooking and holding temperatures and the internal temperatures of different doneness
Identify the concept of “carry over cooking,” and “resting” meats
Identify the various types of seafood & their proper cleaning and fabrication processes: fish, cephalopods, crustaceans, and shellfish
Identify and select marinades and seasonings best for broiling
Identify and select fats best for broiling
Discuss the smoke point of various fats
Identify and select sauces for broiled items
Prepare compound butters and maître d’hôtel butter
Prepare marinades, rubs and basting mixes
Demonstrate a knowledge of proper carving of roasted meats
Discuss buffet carving techniques and set up
Discuss the concept of basting
Properly prep a variety of foods to be grilled (vegetable, meat, marinated meat)
Properly grill a chicken breast with grill markings
Identify flare up, and how to prevent it during the grilling process
Properly prepare the following recipes: Duxelles, Grilled Vegetables with marinade of choice, Broiled Chicken Breast, Gratin Dauphinoise, Grilled Steak with Bordelaise Sauce
Identify the principles of stewing & braising
Properly prepare the following recipes: Braised Red Cabbage, Osso Buco Milanese, Kalbi Jim, Braised Collard Greens, Coq au Vin, Crispy Tangerine-flavored Pork with Sweet garlic sauce
Identify the principles of roasting
Properly prepare Duchesse Potatoes, Roasted Seasonal Vegetable, Potatoes en Casserole, Roasted Chicken with pan gravy
Discuss the principles of sautéing (high heat, low fat, constant movement)
Discuss the best fats to be used in sautéing
Discuss and make clarified butter
Properly prepare: Chicken Provençal, Chicken Picatta, Ratatouille, Sautéed Steak w. Herb Crust, Sautéed Arugula, Steak au Poivre, Boneless Chicken Fricassee with Sauce Supreme
Identify the principles of deep frying vs. pan frying
Properly produce the following batters: tempura and beer batters
Identify and set-up a proper breading station
Properly prepare Fried Chicken, Deep Fried Onions, Lyonnaise Potatoes, Samosas, Vegetable Fritters, Pan Fried Chicken Breast, Flounder Meuniere
Identify the principles of poaching, and boiling
Properly poach the following: Chicken Breast with Tarragon Sauce, Poached Salmon Fillet, pan-steamed green beans, Gnocchi Piedmontese, Spätzle, Whipped Potatoes, Poached Chilled Salmon Fillet
Identify the principles of steaming
Properly steam the following: Steamed broccoli florets, Ho-Lam Rice, Steamed Rice & Rice Pilaf, Steamed Brussels Sprouts
Identify the principles of plating for entrees, etc.
Identify the proper portion sizes
Identify and select all the materials for hot sandwiches (breads, meats, cheeses & spreads)
Identify the proper method to cook pasta including the term “al dente”
Properly prepare Pasta alla Carbonara
Identify the guidelines for vegetable cookery
Discuss and prepare a basic vinaigrette
Discuss and prepare en papillote cooking
Discuss and prepare Risotto w. Peas
Breakfast Cookery - 8 req. hrs
Identify the various sizes and types of eggs
Properly identify the proper grades of eggs & signs of freshness
Identify the protein substitutes in breakfast cookery
Discuss breakfast garnishes
Prepare the various types of eggs: over easy, over medium, over hard, Sunnyside up, basted, scrambled, poached eggs, boiled eggs (3,5 minute and hard cooked)
Properly prepare Eggs Benedict
Properly prepare an omelet
Properly prepare a Quiche Lorraine, Frittata
Prepare the various types of breakfast meats (e.g. bacon, and sausage)
Prepare the various types of breakfast starches (e.g. home fries), including latkes
Prepare battered breakfast items: pancakes and French toast
Discuss and set-up a basic breakfast buffet.
Basic Baking Concepts - 8 req. hrs
Describe gluten, and the foods mostly commonly associated with it
Identify the various types of leavening agents
Identify and demonstrate how to fill and use a pastry bag
Produce the following items: basic focaccia, biscuit, cornbread and pie crusts/Pate Brisee
Discuss the concept of a soufflé
Ergonomics - 1.5 req. hrs
Properly able to identify the basics of body mechanics
Properly able to demonstrate lifting a 50-pound item
Properly able to demonstrate standing posture while working to reduce body damage

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