Professional Cook

Competency-Based Apprenticeship
Sponsoring Company:
Urban Institute
O*Net Code
35-2014.00
Rapids Code
0663CB
Req. Hours
0
State
DC
Created
Apr 04, 2021
Updated
Apr 04, 2021

Competency-Based Skills

5 skill sets | 22 total skills
Workplace and Food Safety
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
Food Preparation using Basic Cooking Methods and Techniques
Prepare dishes using basic cooking methods
Prepare appetizers and salads
Prepare and cook basic sauces and soups
Prepare vegetable, starch, fruit, egg 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
Cooperative Kitchen Operations
Display efficient work practices
Schedule and plan food production workflow within a team environment
Clean, Handle, and Maintain Tools and Equipment
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
Receive, Store, and Manage Inventory
Receive and store foods and goods
Maintain supply levels through inventory management