« Back to All Apprenticeships

Sous Chef

Published
Hybrid Apprenticeship
Sponsoring Company:
American Culinary Federation, Inc.
O*Net Code
35-2014.00
Rapids Code
0663HY
Req. Hours
23110
State
DC
Created
Aug 27, 2021
Updated
Aug 27, 2021

Time-Based Skills

62 skill sets | 974 total skills
Culinary Basics: Program Orientation - 50 req. hrs
Meet the Supervising Chef(s) to whom you will report
Review and complete employer hiring paperwork including their specific orientation materials
Discuss and understand objectives, goals, standards and apprentice responsibilities
Review and be able to explain kitchen positions and function responsibilities to operate as effective team member
Discuss and practice acceptable communication and customer service skills
Discuss and adhere to uniform / dress code, personal hygiene, and professional conduct policies
Review and adhere to employee meal/drink policy
Discuss hours of operation Identify location of time clock and review calling in sick and requesting time off process
Review and adhere to personal calls and cell phone policy
Identify location of employee restroom
Meet and identify other staff at station you will be working with
Tour working areas of stations to identify location of equipment and small wares
Tour dry, refrigerated and frozen food storage areas to locate where products are stored
Identify location of SDS sheets and corresponding chemical storage area
Tour trash collection and disposal areas
Locate first aid kit locations
Locate fire extinguisher locations
Locate handwashing station locations
Culinary Basics: Knives and Standard Knife Cuts - 50 req. hrs
Identify the main parts of a knife and explain the function of each
Contrast high-carbon stainless steel blades and ceramic blades
Explain why a knife with a sharp edge is safer to use than a knife with a dull edge
Explain the advantage of using a knife with a granton edge blade
Differentiate between a partial tang and a rat-tail tang
Explain why nonporous cutting boards are used in the professional kitchen
Describe how to safely carry a knife when walking
Describe how to safely pass a knife to a knife to other person
Describe how knives should be stored
Provide four examples of what should never be done with a knife
Demonstrate how to properly grip and position a knife
Identify the term used to describe the hand that is not used to hold the knife
Identify the angle at which a knife blade is held against a whetstone when being sharpened
Sharpen a chef's knife
Explain the process of honing a knife
Hone a chef’s knife
Describe eight types of large knives used in the professional kitchen
Use a variety of large knives
Describe four types of small knives used in the professional kitchen
Use a variety of small knives
Describe five special cutting tools used in the professional kitchen
Use a variety of special cutting tools
Explain why uniform knife cuts are used in the professional kitchen
Describe the difference between a diagonal cut and an oblique cut
Slice a root vegetable into rondelle cuts
Slice a root vegetable into diagonal cuts
Slice a root vegetable into oblique cuts
Chiffonade a bunch of fresh greens or herbs
Describe the dimensions of bâtonnet, julienne, and fine julienne stick cuts
Slice a root vegetable into bâtonnets
Slice a root vegetable into julienne cuts
Slice a root vegetable into fine julienne cuts
Describe the dimensions of large dice, medium dice, small dice, brunoise, and fine brunoise cuts
Cut root vegetables into large dice
Cut root vegetables into medium dice
Cut root vegetables into small dice
Cut root vegetables into brunoise cuts
Cut root vegetables into fine brunoise cuts
Contrast chopping and mincing
Chop an onion
Describe mincing procedures
Mince shallots
Mince garlic
Describe fluting procedure
Flute fresh button mushrooms
Describe tourney procedures
Tourné a root vegetable
Culinary Basics: Tools and Equipment - 50 req. hrs
List the specifications that must be met in order for equipment to be NSF certified
List safety guidelines for operating and maintaining foodservice equipment
Describe four basic types of cold storage units
Clean and sanitize Cold Storage units
Identify, describe parts, safety features, purpose, cleaning and storage procedures for preparation equipment
Use, breakdown, clean, reassemble, and store Slicer
Use, clean, and store Food Processor
Describe types of cooking equipment found in a professional kitchen
Describe purpose of a professional Kitchen Ventilation / Hood System
Describe parts, safety features, purpose, and cleaning procedures for Ranges
Clean and sanitize Range
Describe parts, safety features, purpose, and cleaning procedures for Induction Cooktop
Clean and sanitize Induction Cooktop
Describe parts, safety features, purpose, and cleaning procedures for Griddles
Clean and sanitize Griddle
Describe parts, safety features, purpose, and cleaning procedures for Grills
Clean and sanitize Grill
Describe parts, safety features, purpose, and cleaning procedures for Broilers
Clean and sanitize Broiler
Describe parts, safety features, purpose, and cleaning procedures for Steamers
Clean and sanitize Steamer
Describe parts, safety features, purpose, and cleaning procedures for Steam-Jacketed Kettles
Clean and sanitize Steam-Jacketed Kettle
Describe parts, safety features, purpose, and cleaning procedures for Tilt Skillets
Clean and sanitize Tilt Skillet
Describe parts, safety features, purpose, and cleaning procedures for Fryers
Clean and sanitize Fryers
Describe parts, safety features, purpose, and cleaning procedures for Convection Ovens
Clean and sanitize Convection Ovens
Describe parts, safety features, purpose, and cleaning procedures for Combi-Therm Ovens
Clean and sanitize Combi-Therm Oven
Describe parts, safety features, purpose, and cleaning procedures for Cook and Hold Ovens (Retherm Ovens)
Clean and sanitize Cook and Hold Oven (Retherm Oven)
Describe parts, safety features, purpose, and cleaning procedures for Deck Ovens
Clean and sanitize Deck Oven
Describe parts, safety features, purpose, and cleaning procedures for Rotating Rack Ovens
Clean and sanitize Rotating Rack Oven
Describe parts, safety features, purpose, and cleaning procedures for Impinger Conveyer Ovens
Clean and sanitize Impinger Conveyer Oven
Describe parts, safety features, purpose, and cleaning procedures for Smoker Ovens
Clean and sanitize Smoker Oven
Describe parts, safety features, purpose, and cleaning procedures for Infrared Ovens
Clean and sanitize Infrared Oven
Describe parts, safety features, purpose, and cleaning procedures for Microwave Ovens
Clean and sanitize Microwave Oven
Describe parts, safety features, purpose, and cleaning procedures for Panini Press
Clean and sanitize Panini Press
Describe parts, safety features, purpose, and cleaning procedures for toasters
Describe parts, safety features, purpose, and cleaning procedures for waffle irons
Describe parts, safety features, purpose, and cleaning procedures for Sous Vide Machines
Describe purpose, cleaning and storage procedures for a variety of Pots and Pans
Clean and sanitize a variety of Pots and Pans
Describe purpose, cleaning and storage procedures for a variety of Sieves and Strainers
Describe purpose, cleaning and storage procedures for a variety of Scales, Thermometers and Volume Measures
Describe purpose, cleaning and storage procedures for a variety of Hand Tools and Equipment
Describe purpose, cleaning and storage procedures for a variety of Baking and Pastry Equipment
Identify Holding and Serving Equipment
Culinary Basics: Mise en Place - 50 req. hrs
Explain what mise en place
Explain the importance of a prep list
Identify the contents of a prep list
Describe how to set up a workstation
Identify the steps to setting up a workstation
Set up a station for a task
Define the steps in station set up
Identify the components of station safety and sanitation
Explain variety of ways to develop flavor
Use a method to develop flavor (dry rub, marinade, toasting nuts/spice)
Culinary Basics: Measuring Ingredients / Recipe Conversions - 50 req. hrs
Explain volume measurement
Explain weight measurement
Identify the difference between volume and weight measurement
Explain count measurement
Explain US versus Metric measurements
Explain Recipe Yield
Explain Recipe Conversion
Describe Conversion Factor
Convert a large yield recipe to a smaller yield
Explain the steps to recipe conversion
Explain Baker’s Percentage
Identify the steps in Baker’s Percentage
Culinary Basics: Herbs, Spices, Flavorings, and Nuts - 50 req. hrs
Explain how flavors are developed in food
Identify a variety of leaf herbs
Identify a variety of stem herbs
Identify a variety of bark spices
Identify a variety of seed spices
Identify a variety of root spices
Identify a variety of flower spices
Identify a variety of berry spices
Identify a variety of spice and herb blends
Describe a variety of salts used in the professional kitchen
Explain why peppercorns vary in color
Explain how citrus zests, fruit juices, wines, and liquors are used in salads
Identify a variety of vinegars used in a professional kitchen
Explain how to select the appropriate oil to use for a given preparation
Identify a variety of oils used in a professional kitchen
Identify 12 common nuts used to flavor foods
Culinary Basics: Cooking Techniques - 50 req. hrs
Describe the three techniques of heat transfer used to cook food
Identify three types of radiation heat transfer used to cook food
Describe five reactions that change the color or texture of food
Identify the two nutrients most often destroyed by heat
Identify dry-heat cooking techniques
Describe how to sauté food
Define stir-frying
Explain why it is important to know the smoke point of oils used for frying
Describe the standard breading procedure
Contrast pan-frying and deep-frying
Contrast roasting and baking
Contrast Grilling and Griddling
Describe the broiling process
Identify five moist-heat cooking techniques
Contrast submersion poaching and shallow poaching
Describe how to simmer food
Describe how to know when a liquid has reached a full boil
Describe how to steam food
Identify three combination cooking techniques
Contrast braising and stewing
Culinary Basics: Sustainability - 50 req. hrs
Identify regularly purchased products that could be replaced with recyclable, reusable or biodegradable items
Define the terms “energy efficient”
Identify products appropriate for composting or recycling
Define the concept of “food miles”
Understand the concept of sustainable seafood, and fish that are one the red, yellow, and green lists
Compare the price of non-local to local food
Discuss the financial implications of recycling fats, oils and grease from the restaurant’s perspective
Vegetables and Fruits: Vegetable Classifications - 650 req. hrs
Describe factors to consider when purchasing fresh vegetables
Explain how acidic and alkaline ingredients affect cooked vegetables
Identify common cooking methods used to cook vegetables
Describe procedures for blanching vegetables
Describe fresh vegetable classifications
Describe root vegetables used in the professional kitchen
Prepare and plate Beets
Prepare and plate Carrots
Prepare and plate Celeriac
Prepare and plate Parsnips
Prepare and plate Radishes
Prepare and plate Turnips
Describe tubers used in the professional kitchen
Describe bulb vegetables used in the professional kitchen
Prepare garlic
Prepare leeks
Prepare onions
Prepare ramps
Prepare scallions
Prepare shallots
Describe stem vegetables used in the professional kitchen
Prepare and plate asparagus
Prepare celery
Prepare fennel
Prepare rhubarb
Describe leaf vegetables used in the professional kitchen
Prepare and plate beet greens
Prepare Belgian endive
Prepare bok choy
Prepare Brussels sprouts
Prepare chard
Prepare collards
Prepare head cabbages
Prepare and plate kale
Prepare radicchio
Prepare savoy cabbages
Prepare spinach
Describe edible flowers used in the professional kitchen
Prepare and plate artichokes
Prepare and plate broccoli
Prepare and plate cauliflower
Describe edible seed vegetables used in the professional kitchen
Prepare edamame
Prepare green or wax beans
Prepare snow peas or sugar peas
Describe fruit-vegetables used in the professional kitchen
Prepare bell peppers
Prepare chiles
Prepare cucumbers
Prepare eggplants
Prepare okra
Prepare summer squashes
Prepare sweet corn
Prepare tomatillos
Prepare tomatoes
Prepare winter squashes
Describe sea vegetables used in the professional kitchen
Describe mushrooms used in the professional kitchen
Prepare mushrooms (as available i.e. button, portabella, etc.)
Explain the role of canned vegetables in the professional kitchen
Prepare canned vegetables
Explain the role of frozen vegetables in the professional kitchen
Prepare frozen vegetables
Explain the role of dried vegetables in the professional kitchen
Prepare dried vegetables
Vegetables and Fruits: Fruit Classifications - 650 req. hrs
Describe factors to consider when purchasing fresh fruits
Explain how the pectin level in fruit affects the cooking process
List common methods of cooking fruit
Explain why fruit is poached at 185°F
Differentiate between variety fruits and hybrid fruits
List the nutritional benefits of eating fruit
Identify common berries used in the professional kitchen
Use berries in a recipe
Identify three type of grapes used in the professional kitchen
Use grapes in a recipe
Identify pomes (apples, pears, and quinces) used in the professional kitchen
Identify and describe types of apples
Use apples in a recipe
Identify pears used in the professional kitchen
Use pears in a recipe
Describe how quinces are typically cooked
Identify drupes (stone fruits) used in the professional kitchen
Name the drupe that is harvested both for its fruit and its oil
Use apricots in a recipe
Use avocados in a recipe
Use cherries in a recipe
Use dates in a recipe
Use nectarines in a recipe
Use olives in a recipe
Use peaches in a recipe
Use plums in a recipe
Identify melons used in the professional kitchen
Use cantaloupe in a recipe
Use honeydew melons in a recipe
Use watermelons in a recipe
Identify citrus fruits used in a professional kitchen
Use grapefruits in a recipe
Use oranges in a recipe
Use lemons in a recipe
Use limes in a recipe
Identify tropical fruits used in the professional kitchen
Use bananas in a recipe
Use coconuts in a recipe
Use figs in a recipe
Use kiwifruit in a recipe
Use mangoes in a recipe
Use pineapples in a recipe
Identify exotic fruits used in the professional kitchen
Use an exotic fruit in a recipe
Explain the role of canned fruits in the professional kitchen
Prepare canned vegetables
Explain the role of frozen fruits in the professional kitchen
Prepare frozen fruits
Explain the role of dried fruits in the professional kitchen
Prepare dried fruit
Pantry and Cold Foods: Salads and Salad Dressings - 340 req. hrs
Define salad greens
Explain how to prepare head lettuce for service
Remove the core from a head of lettuce
Remove the rib from loose greens
Describe how to properly store salad greens
Wash and store salad greens
Identify a variety of salad ingredients other than greens
Define and emulsion
Differentiate between emulsion, a temporary emulsion and a permanent
Explain how to prepare a basic French vinaigrette
Prepare a basic French vinaigrette
Explain how to prepare an emulsified vinaigrette
Prepare an emulsified vinaigrette
Explain how to prepare a mayonnaise and a variety of creamy dressings
Prepare mayonnaise and a variety of creamy dressings
Differentiate between mayonnaise-based yogurt based, and sour-cream-based cream dressings
Prepare dressings for fruit salad
Identify five popular salads listed on restaurant menus
Name six types of salads
Describe a tossed salad
Prepare and plate tossed salads
Describe a composed salad
Prepare and plate composed salads
List five tips for preparing bound salads
Prepare and plate bound salads
Explain why it is important to know how vegetables will react to acidity when making vegetable salads
Prepare vegetable salads
Explain how to prevent fruits from discoloring while making fruit salads
Prepare and plate fruit salads
Describe the ratio of gelatin powder to liquid used to make gelatin salads
Explain why it is important to chill gelatin layers until slightly firm before combining layers
Prepare and plate a gelatin salad
Pantry and Cold Foods: Cheeses - 340 req. hrs
Explain the purpose of rennet in making cheese
Differentiate between curds and whey
Identify four factors that determine that determine the flavor and texture of a cheese
Describe nine types of fresh cheese
Describe two types of soft cheese
Identify three ways semisoft cheeses are ripened
Describe three types of dry-rind cheese
Describe four types of washed-rind cheese
Describe three types of wax-rind cheese
Describe four types of blue-veined cheese
Describe six types of hard cheese
Describe three types of grating cheese
Describe cold-pack and processed cheeses
Describe how to store cheese for maximum freshness
Identify five characteristics to balance when plating cheeses
Prepare a cheese board or cheese platter
Pantry and Cold Foods: Cold and Hot Sandwiches - 340 req. hrs
Explain the importance of range of motion at a sandwich station
Describe how to prepare large quantities of sandwiches
Describe common ways to portion meats and cheeses at a sandwich station
Identify the four main sandwich components
Identify common types of sandwich bases and spreads
Identify five common sandwich fillings
Slice meats and cheeses for sandwiches
Identify common sandwich garnishes
Describe sandwich stabilizers
Identify a variety of condiments, sauces and dips
Prepare a variety of condiments, sauces and dips
Describe various types of cold sandwiches
Describe cold open-faced sandwiches
Prepare and plate cold open-faced sandwiches
Describe cold closed sandwiches
Prepare cold closed sandwiches
Describe multi-decker sandwiches
Prepare and plate multi-decker sandwiches
Describe cold wraps
Prepare and plate a cold wraps
Describe tea sandwiches
Prepare and plate tea sandwiches using different cutting patterns
Describe four types of hot sandwiches
Describe grilled sandwiches
Prepare and plate grilled sandwiches
Describe hot open-faced sandwiches
Prepare and plate hot open-faced sandwiches
Describe hot closed sandwiches
Prepare and plate hot closed sandwiches
Describe hot wrap sandwiches
Prepare and plate hot wrap sandwiches
Pantry and Cold Foods: Hors d ‘Oeuvres and Appetizers - 340 req. hrs
Differentiate between hors d'oeuvres and appetizers
Prepare a variety of appetizers (i.e. mozzarella sticks, battered onion rings, nachos, and Buffalo wings)
Describe the three components of a canapé
Prepare canapés using both toasted and untoasted bread
Describe three types of cold starters
Prepare a crudité tray
Prepare a relish tray
Describe four types of raw meat and seafood starters
Pantry and Cold Foods: Buffet Presentations - 340 req. hrs
Explain the purpose of buffets
Name at least five items to keep in mind when planning buffet layouts
Describe three common types of buffet table layouts
Identify five ways cold platters are presented on buffets
Describe how to prepare and carve whole meats for buffets
Describe how to prepare seafood to be used on buffets
Describe how to present meat and seafood platters for buffets
Describe how to present meat and cheese platters for buffets
Describe how to present salads on a buffet
Describe how to present breads on a buffet
Set up cold buffet according to proper buffet flow
Set up hot buffet according to proper buffet flow
Grains, Pasta, and Starch: Grain Classification and Composition - 550 req. hrs
Identify the four parts of a whole grain
Differentiate between whole grains and refined grains
Explain how whole grains are cracked
Name three types of refined grains
Explain how grains are milled, pearled and flaked
Explain the importance of storing grains in an airtight container and in a cool, dry place
Explain grain cooking times
Explain for to determine doneness of grains
Identify the temperatures at which grains should be held for service, cooled, and reheated
Describe the three major classifications of rice
Explain why wild rice is not actually a type of rice
Prepare and plate short-grain rice (risotto)
Prepare and plate short-grain rice (pilaf)
Prepare and plate short-grain rice (risotto, pilaf, etc.)
Prepare and plate medium-grain rice
Prepare and plate long-grain rice
Prepare and plate wild rice
Identify forms of corn used in the professional kitchen
Prepare a recipe using cornmeal
Prepare a recipe using grits
Prepare a recipe using hominy
Identify forms of wheat used in the professional kitchen
Prepare and plate couscous
Prepare and plate bulgur wheat
Prepare and plate wheat berries
Identify forms of grains used in the professional kitchen
Prepare and plate barley
Prepare and plate buckwheat
Prepare and plate farro
Prepare and plate millet
Prepare and plate oats
Prepare and plate quinoa
Prepare and plate rye
Prepare and plate spelt
Grains, Pasta, and Starch: Pasta Classifications - 550 req. hrs
Identify three ways pasta can be purchased
Explain how pasta reacts to the cooking process
Explain how to determine if pasta is cooked al dente
Reheat parcooked pasta and evaluate the results
Prepare fresh pasta dough and evaluate the results
Prepare dough for pasta and fabricate one shapes
Describe shaped pastas
Prepare and plate a shaped pasta
Describe tube pastas
Prepare and plate a tube pasta
Describe ribbon pastas
Prepare and plate a ribbon pasta
Describe stuffed pastas
Prepare ravioli and plate
Prepare tortellini and plate
Describe nine types of Asian noodles
Use Asian noodles in a recipe
Grains, Pasta, and Starch: Potatoes, Sweet Potatoes, and Yams - 550 req. hrs
Describe Market Forms of Potatoes
Describe Potato Classifications
Describe Procedures for Storing Fresh Potatoes
Explain Methods for Cooking Potatoes
Determine Doneness of Potatoes
Prepare and plate mealy, waxy or new potatoes
Prepare and plate sweet potatoes and yams
Grains, Pasta, and Starch: Beans, Pulses, and Lentils - 550 req. hrs
Describe a variety of beans, pulses and lentils
Prepare a variety of dried beans
Prepare a variety of pulses
Prepare a variety of lentils
Eggs and Breakfast: Eggs - 120 req. hrs
Identify the four main parts of the egg
Identify the part of the egg that contains most of the calories and all of the cholesterol
Explain why eggs are considered a nutrient-dense food
Describe the purpose of egg substitutes and eggless egg substitutes
Explain why it is important to know if a dish contains eggs or egg derived ingredients
Identify the sizes of eggs and their applications
Explain how eggs are graded
Explain the advantage of using pasteurized eggs
Explain the proper storage of eggs
Explain how to prepare boiled eggs (eggs in the shell)
Prepare soft boiled eggs
Prepare hard-boiled eggs
Explain how to prepare fried eggs
Select appropriate pans and explain how to fry eggs
Explain how to prepare sunny-side up eggs
Prepare and serve sunny-side up eggs
Explain how to prepare basted eggs
Explain how to prepare over-easy eggs
Prepare and serve over-easy eggs
Explain how to prepare over-medium eggs
Prepare and serve over-medium eggs
Explain how to prepare over-hard eggs
Prepare and serve over-hard eggs
Explain how to prepare scrambled eggs
Prepare and serve scrambled eggs
Describe how to hold scrambled eggs
Identify rolled folded and folded omelets
Prepare rolled omelets
Prepare folded omelets
Explain how to prepare shirred eggs
Contrast the preparation of a frittata and an egg strata
Prepare a frittata
Prepare an egg strata
Describe egg sandwiches
Prepare different types of egg sandwiches and breakfast burritos
Explain how to prepare a quiche
Prepare a quiche
Explain how to poach eggs
Prepare poached eggs
Explain how to prepare classical eggs Benedict
Prepare classical eggs Benedict
Eggs and Breakfast: Breakfast Batters - 120 req. hrs
Contrast the difference between scratch pancake batter and one made from a commercially prepared mix
Describe the preparation of pancakes
Prepare pancakes from scratch
Prepare pancakes from common commercial dry mix
Describe the preparation of waffles
Prepare waffles from scratch
Prepare waffles from a common commercial dry mix
Contrast the preparation of crepes and blintzes
Prepare crepes and blintzes
Describe the preparation of French toast
Prepare French toast
Eggs and Breakfast: Breakfast Meats - 120 req. hrs
Identify types of breakfast meats
Identify types of breakfast sausages
Prepare breakfast sausage in both link and patty form
Identify the form of bacon most commonly used in food service
Prepare cooked bacon
Identify the form of ham and Canadian bacon most commonly used in food service
Prepare ham and Canadian bacon
Describe how corned beef or roast beef hash is prepared
Prepare corned beef or roast beef hash
Eggs and Breakfast: Breakfast Potatoes - 120 req. hrs
Differentiate between hash browns and home fries – move to starch cookery
Prepare hash browns
Prepare home fries
Eggs and Breakfast: Breakfast Breads and Pastries - 120 req. hrs
Identify a variety of common breakfast breads
Toast breakfast breads
Eggs and Breakfast: Breakfast Cereals - 120 req. hrs
Identify common hot and cold breakfast cereals
Prepare old fashioned oatmeal or steel cut
Prepare grits and farina
Prepare granola or muesli cereals
Eggs and Breakfast: Beverages - 120 req. hrs
Identify breakfast beverages
Identify common coffee roasts
Brew regular and decaffeinated coffee
Name common types of tea
Name different types of breakfast juices
Explain how milks are classified
Explain how smoothies are made
Prepare a smoothie
Eggs and Breakfast: Breakfast Buffet - 120 req. hrs
Describe how to design a breakfast buffet
Set up a breakfast buffet
Stocks, Soups, and Sauces: Stocks - 470 req. hrs
Identify the components of a stock
List eight guidelines for preparing stocks
Describe how to prepare brown stock
Prepare a brown stock
List the main ingredients of a white stock
Prepare a white stock
Describe how to prepare fish stock
Prepare a fish stock
Explain how a fumet differs from an essence
Describe how to prepare vegetable stock
Prepare a vegetable stock
Describe two different techniques for storing a glace
Prepare a glace
Explain the primary use of a remouillage
Prepare a remouillage
Describe a bouillon and a Court bouillon
Stocks, Soups, and Sauces: Convenience Products - 470 req. hrs
Name the four most common forms of convenience products used to prepare stocks, soups, and sauces
Prepare a stock, soup, or sauce using a base
Stocks, Soups, and Sauces: Soups - 470 req. hrs
Name the three general classifications of soups
Identify the most common garnishes used with soups
Name two types of clear soups
Describe the procedure for preparing broths
Prepare a broth
Describe the function of an oignon brülé
Describe the procedure for clarifying consommés
Prepare consommé
Name two types of thick soups
Describe the difference between the velouté method and the roux method of preparing cream soups
Prepare a cream soup using velouté method
Prepare a cream soup using the roux method
Describe the process for pureeing soups
Prepare puree soup
Describe the process for preparing bisques using the Roux Preparation Method
Prepare a bisque sing the Roux method
Describe the process for preparing chowder
Prepare chowder
Name three ingredients often used to thicken gumbos
Prepare a Specialty Soup - Gumbo
Prepare a Specialty Soup - French Onion
Name two types of cold soups
Explain why it is important to serve cold soups in chilled bowls or coupes
Describe two savory cold soups
Prepare a savory cold soup
Describe two cold fruit soups
Prepare a cold fruit soup
Stocks, Soups, and Sauces: Sauces - 470 req. hrs
Identify common key ingredients and flavoring components to make sauces
Contrast common thickening agents used to prepare sauces
Prepare a slurry using common thickening agents (flour, cornstarch, and arrowroot) to prepare sauces
Describe how to prepare a roux Contrast the different uses for white, blonde, and brown roux
Prepare a white, blonde, and brown roux
Contrast a beurre manié and a roux
Prepare beurre manie, and use as a thickening agent
Describe how to add a liaison to a liquid
Demonstrate how to add a liaison to a liquid
Describe the five classical mother sauces
Describe the procedure for preparing a Bechamel sauce
Prepare a Bechamel sauce
Prepare a small sauce using Bechamel sauce
Describe the procedure for preparing a Velouté sauce
Prepare a Velouté sauce
Prepare a small sauce using Veloutés sauce
Describe the procedure for preparing an Espagnole sauce
Prepare an Espagnole sauce
Prepare a small sauce using Espagnole sauce (Demi-glace)
Prepare a small sauce using Espagnole sauce
Describe the procedure for preparing a Tomato sauce
Prepare a Tomato sauce
Prepare a small sauce using Tomato sauce
Describe the procedure for preparing a Hollandaise sauce
Prepare a Hollandaise sauce
Prepare a small sauce using Hollandaise sauce
Contrast the three common types of butter sauces
Describe how to prepare a compound butter
Prepare a compound butter
Describe how to prepare a beurre blanc, listing the three main components
Prepare a beurre blanc
Describe how to prepare a broken butter, and explain what is meant by "broken" butter
Prepare a broken butter
List 3 other sauces
Name the type of sauce used to supplement the flavor and volume when preparing a gravy
Prepare two different types of gravies
Describe three ways that a coulis can be served
Prepare a coulis
Describe how a nage is prepared
Prepare a nage
Poultry: Poultry Basics - 550 req. hrs
Identify two traits that are used by the USDA to classify poultry
Explain why some poultry has both light and dark flesh and some poultry has only dark flesh
Explain the advantage of purchasing whole poultry
Identify common fabricated cuts of poultry
Define giblets located inside whole poultry
Identify special precautions to follow when receiving and storing poultry
Explain how frozen poultry should be thawed
Poultry: Fabricating Poultry - 550 req. hrs
Describe common fabrication cuts for poultry
Describe how to fabricate poultry into halves
Fabricate poultry into halves
Describe how to fabricate poultry into quarters
Fabricate poultry into quarters
Describe how to fabricate poultry into eighths
Fabricate poultry into eighths
Describe how to fabricate a boneless breast
Fabricate a boneless breast
Describe how to fabricate an airline breast
Fabricate an airline breast
Describe how to bone legs and thighs
Fabricate by boning a leg and a thigh
Describe how to partially bone legs and thighs
Fabricate by partially boning a leg and a thigh
Describe how to bone whole poultry
Bone whole poultry
Describe flavor enhancers including brining, marinades, rubs, stuffing, basting, herbs & spices
Poultry: Cooking Techniques for Poultry - 550 req. hrs
Define barbequing of poultry
Define broiling of poultry
Define grilling of poultry
Define roasting of poultry
Explain the four methods used to determine the doneness of poultry
Name the safest method of determining the doneness of poultry
Identify the internal temperature required of cooked poultry (with the exception of duck)
Describe how to truss whole poultry
Poultry: Chickens - 550 req. hrs
Describe five classifications of chicken
Prepare broiled or grilled chicken halves
Prepare barbeque chicken quarters or eights
Prepare broiled or grilled chicken eights
Prepare deep-fried chicken eights
Prepare pan-fried chicken eights
Prepare stir fried boneless chicken breasts
Prepare poached boneless chicken breast
Prepare braised airline chicken breast
Prepare broiled or grilled boned chicken leg and thigh
Prepare broiled or grilled partially boned chicken leg and thigh
Prepare boned whole chicken
Truss whole poultry
Prepare whole roasted chicken
Prepare Cornish Game Hen
Poultry: Turkeys - 550 req. hrs
Describe four classifications of turkey
Truss and roast a whole turkey
Describe slicing and carving procedures
Slice and carve cooked poultry
Poultry: Ducks - 550 req. hrs
Describe classifications of ducks
Differentiate between white Pekin, Muscovy, Moulard, and Mallard ducks
Describe three grades of foie gras
Prepare duck breast
Poultry: Geese - 550 req. hrs
Describe classifications of geese
Poultry: Game Birds - 550 req. hrs
Describe classifications of quail
Prepare stuffed and roasted quail
Meats: Beef and Veal Basics - 610 req. hrs
Describe Market Forms of Beef
Describe partial carcasses of beef
Identify the eight primal cuts of beef
Identify the cuts fabricated from each primal cut of beef
Describe market forms of veal
Describe partial carcasses of veal
Identify the five primal cuts of veal
Identify the cuts fabricated from each primal cut of veal
Identify four traits to check upon receiving beef and veal
Identify the temperature at which refrigerated beef and veal must be kept
Explain why vacuum-sealed packages should only be opened at the time of use
Describe the USDA guidelines for beef and veal
Explain the significance of the USDA inspection stamp
Explain why the quality grade of veal is less important than the quality grade of beef
Describe common USDA quality grades of beef
Meats: Fabricating Beef and Veal - 610 req. hrs
Describe how to trim and fabricate a beef tenderloin
Fabricate beef tenderloin into tenderloin tips, Chateaubriand, filets mignons, and tournedos
Describe how to fabricate a boneless strip into steaks
Fabricate a boneless strip into steaks
Describe procedure for Frenched veal chops
Fabricate Frenched veal chops
Describe how to tenderize and grind beef and veal
Tenderize beef or veal by pounding
Grind fresh beef
Meats: Cooking Beef and Veal - 610 req. hrs
Describe a variety of meat flavor enhancers including basting liquids, dry and wet aging, dry and wet curing, herbs and spices, larding and barding, marinades and rubs
Explain the safest way to determine the doneness of meats
Identify the size of meat cuts that can be tested for doneness by the touch method
Explain the purpose of tying meat for roasting
Prepare and plate flat iron steak
Prepare and plate braised short ribs
Prepare and plate beef stew
Prepare and plate grilled hamburgers, using fresh ground beef
Prepare and plate braised pot roast
Prepare and plate prime rib roast
Prepare and plate beef ribs
Prepare and plate tenderloin tips
Prepare and plate filet mignon
Prepare and plate strip steak to order
Prepare and plate T-bone steak to order
Prepare and plate steak (rare)
Prepare and plate steak (medium)
Prepare and plate steak (well done)
Prepare and plate rump roast
Prepare and plate steam ship roast
Prepare and plate bottom round roast
Prepare and plate flank steak
Prepare and plate short ribs
Prepare and plate brisket
Prepare and plate braised shanks
Prepare and plate beef liver
Prepare and plate veal chops
Prepare and plate Frenched veal rack
Prepare and plate veal cutlet
Prepare and plate braised leg recipe (i.e. ossobuco)
Describe the importance of slicing across the grain
Identify the direction of all grain on cuts of beef, veal, pork and lamb
List six items required to properly set up a carving station
Meats: Pork Basics - 610 req. hrs
Identify common market forms of pork
Explain the advantage of purchasing a whole carcass
Identify the five primal cuts of pork
Identify the cut fabricated from a picnic shoulder
Identify cuts fabricated from a shoulder butt
Identify cuts fabricated from a pork loin
Identify cuts fabricated from a ham of pork
Identify cuts fabricated from a pork belly
Explain how to prepare four offals that are only fabricated from pork
Identify four traits that should be checked upon receiving pork
Identify the required storage temperature for refrigerated pork and for frozen pork
Explain why vacuum-sealed packages of pork should only be opened at the time of use
Describe the effects of irradiation on pork
Describe the USDA inspection and grading of pork
Meats: Fabricating Pork - 610 req. hrs
Describe how to fabricate tenderloin from a pork loin and portion
Clean and fabricate portions of pork tenderloin
Describe how to butterfly boneless pork chops
Butterfly a boneless pork chop
Meats: Cooking Pork - 610 req. hrs
Describe various styles of barbeque including Kansas City, Carolina, Memphis and Texas barbeque
Describe how to smoke proteins
Describe how to tie a boneless pork roast
Prepare and plate picnic shoulder (i.e. pulled pork) recipe
Prepare and plate blade steak
Tie to make roast, prepare and plate boneless pork roast
Prepare and plate pork chops
Prepare and plate baby back ribs
Prepare and plate country style ribs
Prepare and plate baked ham
Prepare and plate ham steak
Prepare and plate braised pork belly
Meats: Lamb Basics - 610 req. hrs
Identify common market forms of lamb
Describe whole and partial lamb carcasses
Explain the difference between a foresaddle and a hindsaddle
Explain the difference between a back and a bracelet
Identify the five primal cuts of lamb
Identify the cuts fabricated from a lamb shoulder
Identify the cuts fabricated from a lamb rack
Identify the cuts fabricated from a lamb loin
Identify the cuts fabricated from a leg of lamb
Identify the cuts fabricated from a lamb breast
Explain how to prepare lamb offal
Identify four traits that should be checked upon receiving lamb
Identify the required storage temperature for refrigerated lamb and frozen lamb
Describe the USDA inspection and grading of lamb
Meats: Fabricating Lamb - 610 req. hrs
Describe how to separate a hotel rack
Describe how to French a rack of lamb
French a rack of lamb
Describe how to bone leg of lamb
Bone leg of lamb
Describe how to bone a loin to form a rolled roast
Bone and tie loin to form a rolled roast
Describe how to fabricate noisettes
Fabricate a lamb tenderloin into noisettes
Meats: Cooking Lamb - 610 req. hrs
Prepare and plate lamb chops
Prepare and plate crown roast
Prepare and plate grilled loin
Prepare and plate roast leg of lamb
Prepare and plate rolled lamb roast
Prepare and plate braised lamb shank
Meats: Game - 610 req. hrs
Describe a variety of game prepared in professional kitchens
Fish and Shellfish: Fish Basics - 450 req. hrs
Differentiate between lean and fatty fish
Describe three classifications of fish based on external shape and structure
Identify types of roundfish, flatfish, and cartilaginous fish
Describe the various market forms of fish
Explain how fresh fish are received and stored
Explain how frozen fish are received and stored
Name the government organization in charge of voluntary fish inspections
Fish and Shellfish: Fabricating Fish - 450 req. hrs
Explain the importance of properly fabricating fish
Explain how to scale a fish
Scale a fish
Explain how to fabricate a roundfish into steaks
Fabricate a roundfish into steaks
Explain how to fillet a roundfish
Fillet a roundfish
Explain how to skin a roundfish fillet
Skin a roundfish fillet
Explain how to fillet a flatfish
Fillet a flatfish
Explain how to skin a flatfish fillet
Skin a flatfish fillet
Fish and Shellfish: Cooking Fish - 450 req. hrs
Explain cooking techniques used for preparing fish
Grill fish steaks
Grill fish fillets
Bread and pan-fry fish fillets
Batter and deep-fry fish fillets
Poach fish fillets
Fish and Shellfish: Shellfish Basics - 450 req. hrs
Identify three categories of shellfish
Describe four types of crustaceans
Describe two types of univalves
Describe five types of bivalves
Describe three types of cephalopods
Describe various market forms of shellfish
Explain how live shellfish are received and stored
Describe the purpose of shellstock tag
Explain how frozen shellfish are received and stored
Fish and Shellfish: Fabricating Shellfish - 450 req. hrs
Identify a variety of shellfish fabrication techniques
Describe procedure for deveining shrimp
Devein Shrimp
Describe procedure for debearding mussels
Debeard mussels
Explain how to prepare live lobster for grilling/broiling or sautéing
Split lobster tails
Explain how to clean soft-shell crabs
Clean soft-shell crabs
Explain how to shuck oysters
Shuck oysters
Explain how to clean squid
Clean squid
Explain how to shuck clams
Shuck clams
Fish and Shellfish: Cooking Shellfish - 450 req. hrs
Explain cooking techniques used for preparing fish
Grill Shrimp or prawns
Boil or steam shrimp or prawns
Sauté shrimp or prawns
Bread and deep-fry shrimp or prawns
Batter and deep-fry shrimp or prawns
Poach and chill shrimp or prawns
Boil Whole Lobsters
Boil Crayfish
Steam or Poach Crabs
Sauté or Steam Clams
Bread and deep-fry clams
Steam Mussels
Steam Oysters
Prepare raw on the half shell oysters
Pan-fry scallops
Prepare Ceviche using scallops
Bread and fry Squid
Baking and Pastry: Bakeshop Ingredients - 210 req. hrs
Identify how ingredients are measured in the bakeshop,
Explain how two ingredients eon have the same volume but different weights
Identify the protein in flour that gives a baked product structure
Contrast five types of flour commonly used in the bakeshop
Explain how sugars and natural sweeteners affect baked products
Identify eight types of sugars and natural sweeteners used in the bakeshops
Explain how fats affect baked products
Explain the process of hydrogenation
Differentiate between hydrogenated and hi-ratio shortenings
Explain how eggs affect baked products
Explain how milk and other dairy products affect baked products
Explain how thickening agents affect baked products
Identify five common thickening agents
Explain the purpose of a leavening agent
Identify five common leavening agents
Identify four varieties of yeast used to leaven baked products
Explain how flavorings affect baked products
Identify five types of chocolate used in the bakeshop
Differentiate between an extract and a flavoring emulsion
Explain how a vanilla bean is added to a mixture
Define seven common terms used to describe methods of combining ingredients
Baking and Pastry: Quick Bread Preparation (Biscuit, Muffin, Quick Bread Loaves, and Corn Bread) - 210 req. hrs
Identify four common types of quick breads
Describe three methods of mixing quick breads
List guidelines for baking quick breads and checking them for doneness
Explain how to cool and store quick breads
Describe how to prepare biscuits
Prepare biscuits
Describe how to prepare muffins
Prepare muffins
Describe how to prepare quick bread loaves
Prepare quick bread loaves
Describe how to prepare corn bread
Prepare corn bread
Baking and Pastry: Cookie Preparation - 210 req. hrs
Describe cookie preparation
Describe the creaming method of mixing cake batters
Describe the sponge method of mixing cake batters
Identify six types of cookie preparation
Describe process for cooling and storing cookies
Prepare cookies using drop method
Prepare cookies using rolled method
Prepare cookies using the following methods: bar or molded
Baking and Pastry: Yeast Bread Preparation - 210 req. hrs
Contrast lean dough, rich dough, and rolled-in yeast dough
Explain how to scale ingredients
Describe three methods of mixing yeast dough
Explain how to knead yeast dough
Define fermentation
Explain why yeast dough needs to be punched
Explain how to scale/divide yeast dough
Explain why yeast dough may need to be rounded
Describe six ways dough can be shaped
Explain how to pan yeast dough
Describe the purpose of proofing yeast dough
Explain how to score yeast dough
Explain how to dock yeast dough
Explain how to wash yeast dough
Explain the cause of oven spring and the temperature at which it stops
Describe steam injection
Explain why some yeast breads should not be wrapped for storage
Prepare a lean yeast dough product
Prepare a rich yeast dough product
Prepare a rolled-in yeast dough product
Baking and Pastry: Pie and Tart Preparation - 210 req. hrs
Explain pie and tart dough ratios
Name four types of piecrusts
Differentiate between mealy and flaky piecrusts
Differentiate between pie crust and tart crust
Differentiate between crumb crusts and specialty crusts
Explain the purpose of blind baking
Identify four common types of pie filling
Contrast fruit, cream, soft, and chiffon pie fillings
Explain how the ratio of sugar to egg whites affects meringues
Describe three common types of meringue
Prepare a mealy pie dough
Prepare a flaky pie dough
Prepare a crumb crust
Prepare dough for tart
Blind bake a piecrust
Prepare a specialty crust
Prepare a pie with fruit filling
Prepare a fresh fruit tart
Prepare a pie with cream filling
Prepare a soft pie filling
Prepare a chiffon pie filling
Prepare a pie with meringue topping
Baking and Pastry: Cake Preparation - 210 req. hrs
Describe the four stages of baking cakes
Describe how to test for doneness, cool and store cakes
Identify four cake batter-mixing methods
Describe the two-stage method of mixing cake batters
Describe the sponge method of mixing cake batters
Describe the chiffon method of mixing cake batters
Use the two-stage mixing method to mix a cake batter
Use the creaming method to mix a cake batter
Use the sponge method to mix a cake batter
Use the chiffon method to mix a coke batter
Baking and Pastry: Icing Preparation - 210 req. hrs
Name the three functions of icings
Describe nine different types of icings
Describe how to fill a pastry bag and pipe icing
Describe icing techniques
Fill a pastry bag with icing and demonstrate use of pastry bag and tips
Prepare buttercream icing
Prepare whipped cream icing
Prepare ganache
Prepare glazed icing

Technical Instruction

Sanitation & Safety - 30 req. hrs
Identify microorganisms, which are related to food spoilage and foodborne illnesses; describe their requirements and methods for growth.
Demonstrate acceptable procedures when preparing potentially hazardous foods to include time/temperature principles.
Demonstrate good personal hygiene and health habits in a laboratory setting to include handwashing.
Outline the requirements for proper receiving and storage of both raw and prepared foods.
Identify the Hazard Analysis Critical Control Point (HAACP) during all food handling processes as a method for minimizing the risk of foodborne illness
List the major reasons for and recognize signs for food spoilage and contamination.
Recognize sanitary and safety design and construction features of food production equipment and facilities. (i.e., NSF, UL, OSHA, ADA, etc.)
Review Safety Data Sheets (SES) and explain their requirements in handling hazardous materials. Discuss right-to-know laws.
Identify proper methods of waste disposal and recycling.
Demonstrate appropriate emergency policies for kitchen and dining room injuries.
Describe appropriate measures for insects, rodents and pest control eradication.
Describe appropriate types and use of fire extinguishers used in the foodservice area.
Review and apply the laws and rules of the regulatory agencies governing sanitation and safety in a foodservice operation.
Nutrition - 30 req. hrs
Identify and discuss dietary guidelines and recommended dietary allowances based on current USDA Food Guideline principles and food groups.
Describe primary characteristics, functions and major food sources of major nutrients.
List the primary characteristics, functions and sources of vitamins, water and minerals.
Interpret food labels in terms of the portion size, ingredients and nutritional value.
Identify common food allergies and determine appropriate substitutions (i.e. gluten, sugar, lactose free).
Evaluate and analyze recipes and menus using dietary guideline recommendations, food guides and food labels.
Discuss contemporary nutritional issues to include specialty diets, dietary trends, and religious dietary laws (i.e. vegetarianism, heart-healthy menus, food allergies, alternative dieting, vegetarian, etc.).
Discuss and demonstrate cooking techniques that apply sound nutritional principles and current industry trends.
Introduction to Food Service - 30 req. hrs
Define the philosophy of the hospitality industry and its role in providing customer service.
Trace the growth and development of the hospitality and tourism industry from its birth to its present day. Include names of restauranteurs, chefs, and hospitality entrepreneurs that helped to shape our industry in the past and present day.
Discuss and evaluate the importance of professional ethics as it applies to the foodservice industry.
Outline the organization, structure and functional areas in various hospitality organizations as they pertain to the functions of menu planning, purchasing, food production and service, food and beverage controls, management, etc. and give a short description for each.
Identify and describe professional organizations associated with the hospitality and foodservice profession, and discuss these organizations role in preparing and advancing ones career in the industry.
Evaluate the types of professional career opportunities in the hospitality and foodservice industry with support of guest speakers, field trips and stages.
Discuss/evaluate industry trends as they relate to the various segments of the foodservice and hospitality industry.
Discuss and evaluate industry trade periodicals, books, and journals that can contribute to individual growth and learning as they pertain to technical skills.
Supervisory Management - 30 req. hrs
Describe process of management through effective communication skills and interpersonal relationships.
Identify the difference between a manager and a leader and describe the qualities of each. Summarize leadership styles and analyze when each is most appropriate.
Describe the supervisor’s role in decision-making, problem solving and delegation of duties.
Describe the characteristics of a job description and develop a written example with job specifications.
Define the term motivation and give examples of motivational techniques used with employees. Analyze the effectiveness of each motivational example.
Assess and evaluate methods of conflict resolution and grievance procedures (union/non-union) when it comes to problem solving.
Identify types of stress found in the workplace and analyze positive ways of dealing with it.
Explain the importance of time management and give examples to include other organizational management techniques that provide labor cost effectiveness.
Discuss state and federal employment laws as they pertain to legal issues related to managerial decisions (sexual harassment, discrimination, violence/anger and unemployment compensation).
Explain the purpose of a mission and vision statement and how they are used in organizational management.
Describe the process of hiring, training, disciplining and or firing an employee based on human resources, state and federal laws that affect these processes.
Dining Room Service - 15 req. hrs
Describe the mechanics of proper table service as it pertains to American, English, Russian, French, and buffet service.
Explain the importance of communication between the front and back of the house employees.
Describe the various functions of dining service personnel.
Perform the duties associated with a front and back server.
Discuss sales techniques used in increasing the guest check average.
Develop a guest service process when handling difficult guest situations to include accommodating the disabled.
Analyze and assess the training procedures required when working with the dining room personnel.
Explain the importance of using proper automated procedures when processing guest checks (include POS, Square, and Google).
Beverage Management - 15 req. hrs
Describe the mechanics of proper table service as it pertains to American, English, Russian, French, and buffet service.
Explain the importance of communication between the front and back of the house employees.
Describe the various functions of dining service personnel.
Perform the duties associated with a front and back server.
Discuss sales techniques used in increasing the guest check average.
Develop a guest service process when handling difficult guest situations to include accommodating the disabled.
Analyze and assess the training procedures required when working with the dining room personnel.
Explain the importance of using proper automated procedures when processing guest checks (include POS, Square, and Google).
Purchasing and Receiving - 30 req. hrs
Discuss the flow of goods in a foodservice operation and the role of ordering, receiving and issuing.
Describe purchasing methods used in foodservice operations (i.e. bids, cost+, purchase orders, phone, sales quotes, etc.)
Identify dry, refrigerated and frozen foods used in a commercial kitchen.
List factors that affect food prices, menu costs and quality such as market fluctuation, seasonality, product availability, supply and demand.
Explain the importance of a written food specification when ordering food and describe the components that are included in the food spec.
Discuss and analyze the importance of sanitation and HACCP procedures that affect receiving and issuing of goods in a foodservice operation.
Describe proper techniques of receiving and storing fresh, frozen, and dry proteins, produce, eggs, dairy and dry goods.
Explain regulations for inspecting and grading meats, poultry, seafood, eggs, dairy products, fruits and vegetables as outlined in the USDA, National Association of Meat Purveyors, and other governmental regulatory agencies.
Explain and demonstrate the proper receiving and issuing procedures for non-food items such as chemicals in a foodservice operation.
Describe, write and use a food requisition, when ordering, receiving and issuing a food product.
Receive, store and issue food products utilizing written specs, proper food handling procedures.
Define, describe and explain the importance of a par system when ordering, receiving and storing food and the terms FIFO and LIFO, and how they are used effectively to maintain proper storage procedures.
Describe various technologies available to assist in the process of ordering and inventorying of food products.
Discuss inventory control procedures to deter theft and spoilage that can affect food costs.
Food Preparation I - 30 req. hrs
Discuss proper kitchen safety including knife care.
Compare methods of measuring ingredients (liquid versus dry).
Discuss how to maximize food freshness, quality, safety and sanitation when serving hot foods and cold foods.
Discuss the principles of heat transfer as they relate to cooking methods including roasting and baking, broiling, smiling, grilling, griddling, sautéing, frying, deep-frying, braising and stewing, poaching and steaming.
Discuss recipe conversions.
Explain the factors that affect taste, how we perceive those tastes and what we can do to optimize a combination of seasonings and flavors when preparing and cooking food.
Evaluating the differences in methods to develop flavor through preparation.
Analyze the relationship of mother sauces and their derivatives.
Discuss the evolution of the kitchen brigade.
Prepare written requisitions for production requirements.
Food Cost Accounting - 30 req. hrs
Perform basic math functions to include fractions, weights and measurements.
Demonstrate competency of scaling, measuring, weighing ingredients with a portion scale.
Evaluate the components and functions of a standardized recipe.
Convert recipes using a yield formula to increase and decrease quantities.
Cost a recipe giving the overall cost, individual cost and menu sales price.
Calculate food cost to determine selling price using the factor method and/or percentage method.
Determine the amounts of product needed in a baking and pastry recipe using the baker’s percentage method.
Determine a butcher yield percentage to track cooking and carving loss, and determine the new yield and cost per lb.
Determine beverage costs and percentages.
Determine labor costs and percentages to include employee meals, benefits, fixed and variable labor hours.
Define controllable or variable expenses and discuss how prime costs can contribute to the overall variable costs.
Define and describe a profit/loss statement and assess how it used to determine profitability in a foodservice operation.
Prepare a yearly budget to include food, beverage, and labor, controllable and fixed costs while determining profit.
Perform costing calculations utilizing current technology.
Identify marketing techniques to increase sales and profitability of restaurant operations.
Menu Planning - 30 req. hrs
Identify basic menu principles when determining layout and design.
Describe the various types of menu available and explain when and how they are to be used.
Discuss the rationale for a seasonal menu and analyze how it may affect the overall menu costs, food quality and availability.
Create menu descriptions following established truth-in-menu guidelines.
Apply principles of nutrition when developing recipes and menu choices to include labeling laws that address allergies and raw food.
Determine food, labor cost and equipment utilization when determining menu item placement, flow of the operation, and successful manageability of the foodservice operation.
Determine menu prices using the percentage or factor methods in order to determine industry standard food costs.
Discuss menu-planning resources to include internet, professional sources, vendors, and foodservice associations.
Explain the importance of product mix, and check average and their impact on profit contribution.
Develop a menu layout for a foodservice operation to include an example of a cyclical, a la carte, prix-fixe, or table d’hôte, or buffet.
Food Preparation II - 30 req. hrs
Discuss the advancement of cooking techniques commonly found in today’s kitchen (immersion circulation, molecular).
Discuss modern sauces and how they relate to the classics.
Discuss the trends and fads commonly seen throughout the food service industry and how they relate to food preparation.
Discuss a master production schedule for large operations and how it relates to individual production lists.
Define the importance of the historical chefs in the industry and their contribution.
Define and describe the process for making classical stocks, soups, mother and compound sauces.
Evaluate and analyze a variety of proteins (including beef, chicken, pork, fish, game, lamb, and veal), vegetables, legumes, grains, and starches using moist, dry and combination cooking methods.
Moist heat methods to include steam, deep and shallow poach, simmer and boil.
Dry heat methods to include deep fry, sauté, pan fry, grill, and roast.
Combination cooking methods to include poéle stew and braise.
Evaluate and analyze the preparation of classical stocks, soups, mother and compound sauces.
Discuss the impacts of sustainability efforts in the food service industry and how they affect food production including staffing, morale, retention and growth of the industry.
Garde Manger - 30 req. hrs
Identify tools, equipment and products typically used in garde manger with emphasis on proper food handling, including safety, sanitation, and storage.
Discuss the principles and philosophies of the garde manager kitchen.
Explain the design principles and layout of a modern buffet, incorporating sanitation and off-premise catering challenges when feeding quantity foods.
Evaluate a variety of cold sauces and flavoring techniques utilized in the cold food kitchen.
Define basic types of salad dressings and produce a variety of salad dressings including emulsified, dairy based, vinaigrette and coulis.
Explain the history and defining characteristics of the sandwich, as well as the most popular modern variations.
Explain the history and defining characteristics of a hors d’ oeuvre, canapé, and appetizer, as well as give examples of each.
Describe the techniques used in maintaining quality of ingredients and preparation methods used to ensure freshness when producing a sandwich.
Explain the history and technical importance of curing, brining, pickling, and smoking in preserving foods to maintain flavor, quality, and sanitation.
Describe, identify, and evaluate the various categories of cheeses and include several types and names of cheese associated with each category.

Save as PDF

You can save this PDF (and any PDF) directly from the Print dialog in your browser. Click "Open Print Dialog", then switch the Printer to "Save as PDF".

Open Print Dialog