Sous Chef

Hybrid Apprenticeship
Sponsoring Company:
American Culinary Federation, Inc.
O*Net Code
35-2014.00
Rapids Code
0663HY
Req. Hours
357250
State
DC
Created
Apr 04, 2021
Updated
Apr 04, 2021

Time-Based Skills

62 skill sets | 974 total skills | 357250 total hours
Culinary Basics: Program Orientation - 900 req. hrs
Meet the Supervising Chef(s) to whom you will report
50 hrs
Review and complete employer hiring paperwork including their specific orientation materials
50 hrs
Discuss and understand objectives, goals, standards and apprentice responsibilities
50 hrs
Review and be able to explain kitchen positions and function responsibilities to operate as effective team member
50 hrs
Discuss and practice acceptable communication and customer service skills
50 hrs
Discuss and adhere to uniform / dress code, personal hygiene, and professional conduct policies
50 hrs
Review and adhere to employee meal/drink policy
50 hrs
Discuss hours of operation Identify location of time clock and review calling in sick and requesting time off process
50 hrs
Review and adhere to personal calls and cell phone policy
50 hrs
Identify location of employee restroom
50 hrs
Meet and identify other staff at station you will be working with
50 hrs
Tour working areas of stations to identify location of equipment and small wares
50 hrs
Tour dry, refrigerated and frozen food storage areas to locate where products are stored
50 hrs
Identify location of SDS sheets and corresponding chemical storage area
50 hrs
Tour trash collection and disposal areas
50 hrs
Locate first aid kit locations
50 hrs
Locate fire extinguisher locations
50 hrs
Locate handwashing station locations
50 hrs
Culinary Basics: Knives and Standard Knife Cuts - 3250 req. hrs
Identify the main parts of a knife and explain the function of each
50 hrs
Contrast high-carbon stainless steel blades and ceramic blades
50 hrs
Explain why a knife with a sharp edge is safer to use than a knife with a dull edge
50 hrs
Explain the advantage of using a knife with a granton edge blade
50 hrs
Differentiate between a partial tang and a rat-tail tang
50 hrs
Explain why nonporous cutting boards are used in the professional kitchen
50 hrs
Describe how to safely carry a knife when walking
50 hrs
Describe how to safely pass a knife to a knife to other person
50 hrs
Describe how knives should be stored
50 hrs
Provide four examples of what should never be done with a knife
50 hrs
Demonstrate how to properly grip and position a knife
50 hrs
Identify the term used to describe the hand that is not used to hold the knife
50 hrs
Identify the angle at which a knife blade is held against a whetstone when being sharpened
50 hrs
Sharpen a chef's knife
50 hrs
Explain the process of honing a knife
50 hrs
Hone a chef’s knife
50 hrs
Describe eight types of large knives used in the professional kitchen
50 hrs
Use a variety of large knives
50 hrs
Describe four types of small knives used in the professional kitchen
50 hrs
Use a variety of small knives
50 hrs
Describe five special cutting tools used in the professional kitchen
50 hrs
Use a variety of special cutting tools
50 hrs
Explain why uniform knife cuts are used in the professional kitchen
50 hrs
Describe the difference between a diagonal cut and an oblique cut
50 hrs
Slice a root vegetable into rondelle cuts
50 hrs
Slice a root vegetable into diagonal cuts
50 hrs
Slice a root vegetable into oblique cuts
50 hrs
Chiffonade a bunch of fresh greens or herbs
50 hrs
Describe the dimensions of bâtonnet, julienne, and fine julienne stick cuts
50 hrs
Slice a root vegetable into bâtonnets
50 hrs
Slice a root vegetable into julienne cuts
50 hrs
Slice a root vegetable into fine julienne cuts
50 hrs
Describe the dimensions of large dice, medium dice, small dice, brunoise, and fine brunoise cuts
50 hrs
Cut root vegetables into large dice
50 hrs
Cut root vegetables into medium dice
50 hrs
Cut root vegetables into small dice
50 hrs
Cut root vegetables into brunoise cuts
50 hrs
Cut root vegetables into fine brunoise cuts
50 hrs
Contrast chopping and mincing
50 hrs
Chop an onion
50 hrs
Describe mincing procedures
50 hrs
Mince shallots
50 hrs
Mince garlic
50 hrs
Describe fluting procedure
50 hrs
Flute fresh button mushrooms
50 hrs
Describe tourney procedures
50 hrs
Tourné a root vegetable
50 hrs
Culinary Basics: Tools and Equipment - 6100 req. hrs
List the specifications that must be met in order for equipment to be NSF certified
50 hrs
List safety guidelines for operating and maintaining foodservice equipment
50 hrs
Describe four basic types of cold storage units
50 hrs
Clean and sanitize Cold Storage units
50 hrs
Identify, describe parts, safety features, purpose, cleaning and storage procedures for preparation equipment
50 hrs
Use, breakdown, clean, reassemble, and store Slicer
50 hrs
Use, clean, and store Food Processor
50 hrs
Describe types of cooking equipment found in a professional kitchen
50 hrs
Describe purpose of a professional Kitchen Ventilation / Hood System
50 hrs
Describe parts, safety features, purpose, and cleaning procedures for Ranges
50 hrs
Clean and sanitize Range
50 hrs
Describe parts, safety features, purpose, and cleaning procedures for Induction Cooktop
50 hrs
Clean and sanitize Induction Cooktop
50 hrs
Describe parts, safety features, purpose, and cleaning procedures for Griddles
50 hrs
Clean and sanitize Griddle
50 hrs
Describe parts, safety features, purpose, and cleaning procedures for Grills
50 hrs
Clean and sanitize Grill
50 hrs
Describe parts, safety features, purpose, and cleaning procedures for Broilers
50 hrs
Clean and sanitize Broiler
50 hrs
Describe parts, safety features, purpose, and cleaning procedures for Steamers
50 hrs
Clean and sanitize Steamer
50 hrs
Describe parts, safety features, purpose, and cleaning procedures for Steam-Jacketed Kettles
50 hrs
Clean and sanitize Steam-Jacketed Kettle
50 hrs
Describe parts, safety features, purpose, and cleaning procedures for Tilt Skillets
50 hrs
Clean and sanitize Tilt Skillet
50 hrs
Describe parts, safety features, purpose, and cleaning procedures for Fryers
50 hrs
Clean and sanitize Fryers
50 hrs
Describe parts, safety features, purpose, and cleaning procedures for Convection Ovens
50 hrs
Clean and sanitize Convection Ovens
50 hrs
Describe parts, safety features, purpose, and cleaning procedures for Combi-Therm Ovens
50 hrs
Clean and sanitize Combi-Therm Oven
50 hrs
Describe parts, safety features, purpose, and cleaning procedures for Cook and Hold Ovens (Retherm Ovens)
50 hrs
Clean and sanitize Cook and Hold Oven (Retherm Oven)
50 hrs
Describe parts, safety features, purpose, and cleaning procedures for Deck Ovens
50 hrs
Clean and sanitize Deck Oven
50 hrs
Describe parts, safety features, purpose, and cleaning procedures for Rotating Rack Ovens
50 hrs
Clean and sanitize Rotating Rack Oven
50 hrs
Describe parts, safety features, purpose, and cleaning procedures for Impinger Conveyer Ovens
50 hrs
Clean and sanitize Impinger Conveyer Oven
50 hrs
Describe parts, safety features, purpose, and cleaning procedures for Smoker Ovens
50 hrs
Clean and sanitize Smoker Oven
50 hrs
Describe parts, safety features, purpose, and cleaning procedures for Infrared Ovens
50 hrs
Clean and sanitize Infrared Oven
50 hrs
Describe parts, safety features, purpose, and cleaning procedures for Microwave Ovens
50 hrs
Clean and sanitize Microwave Oven
50 hrs
Describe parts, safety features, purpose, and cleaning procedures for Panini Press
50 hrs
Clean and sanitize Panini Press
50 hrs
Describe parts, safety features, purpose, and cleaning procedures for toasters
50 hrs
Describe parts, safety features, purpose, and cleaning procedures for waffle irons
50 hrs
Describe parts, safety features, purpose, and cleaning procedures for Sous Vide Machines
50 hrs
Describe purpose, cleaning and storage procedures for a variety of Pots and Pans
50 hrs
Clean and sanitize a variety of Pots and Pans
50 hrs
Describe purpose, cleaning and storage procedures for a variety of Sieves and Strainers
50 hrs
Describe purpose, cleaning and storage procedures for a variety of Scales, Thermometers and Volume Measures
50 hrs
Describe purpose, cleaning and storage procedures for a variety of Hand Tools and Equipment
50 hrs
Describe purpose, cleaning and storage procedures for a variety of Baking and Pastry Equipment
50 hrs
Identify Holding and Serving Equipment
50 hrs
Culinary Basics: Mise en Place - 6600 req. hrs
Explain what mise en place
50 hrs
Explain the importance of a prep list
50 hrs
Identify the contents of a prep list
50 hrs
Describe how to set up a workstation
50 hrs
Identify the steps to setting up a workstation
50 hrs
Set up a station for a task
50 hrs
Define the steps in station set up
50 hrs
Identify the components of station safety and sanitation
50 hrs
Explain variety of ways to develop flavor
50 hrs
Use a method to develop flavor (dry rub, marinade, toasting nuts/spice)
50 hrs
Culinary Basics: Measuring Ingredients / Recipe Conversions - 7200 req. hrs
Explain volume measurement
50 hrs
Explain weight measurement
50 hrs
Identify the difference between volume and weight measurement
50 hrs
Explain count measurement
50 hrs
Explain US versus Metric measurements
50 hrs
Explain Recipe Yield
50 hrs
Explain Recipe Conversion
50 hrs
Describe Conversion Factor
50 hrs
Convert a large yield recipe to a smaller yield
50 hrs
Explain the steps to recipe conversion
50 hrs
Explain Baker’s Percentage
50 hrs
Identify the steps in Baker’s Percentage
50 hrs
Culinary Basics: Herbs, Spices, Flavorings, and Nuts - 8000 req. hrs
Explain how flavors are developed in food
50 hrs
Identify a variety of leaf herbs
50 hrs
Identify a variety of stem herbs
50 hrs
Identify a variety of bark spices
50 hrs
Identify a variety of seed spices
50 hrs
Identify a variety of root spices
50 hrs
Identify a variety of flower spices
50 hrs
Identify a variety of berry spices
50 hrs
Identify a variety of spice and herb blends
50 hrs
Describe a variety of salts used in the professional kitchen
50 hrs
Explain why peppercorns vary in color
50 hrs
Explain how citrus zests, fruit juices, wines, and liquors are used in salads
50 hrs
Identify a variety of vinegars used in a professional kitchen
50 hrs
Explain how to select the appropriate oil to use for a given preparation
50 hrs
Identify a variety of oils used in a professional kitchen
50 hrs
Identify 12 common nuts used to flavor foods
50 hrs
Culinary Basics: Cooking Techniques - 9000 req. hrs
Describe the three techniques of heat transfer used to cook food
50 hrs
Identify three types of radiation heat transfer used to cook food
50 hrs
Describe five reactions that change the color or texture of food
50 hrs
Identify the two nutrients most often destroyed by heat
50 hrs
Identify dry-heat cooking techniques
50 hrs
Describe how to sauté food
50 hrs
Define stir-frying
50 hrs
Explain why it is important to know the smoke point of oils used for frying
50 hrs
Describe the standard breading procedure
50 hrs
Contrast pan-frying and deep-frying
50 hrs
Contrast roasting and baking
50 hrs
Contrast Grilling and Griddling
50 hrs
Describe the broiling process
50 hrs
Identify five moist-heat cooking techniques
50 hrs
Contrast submersion poaching and shallow poaching
50 hrs
Describe how to simmer food
50 hrs
Describe how to know when a liquid has reached a full boil
50 hrs
Describe how to steam food
50 hrs
Identify three combination cooking techniques
50 hrs
Contrast braising and stewing
50 hrs
Culinary Basics: Sustainability - 9350 req. hrs
Identify regularly purchased products that could be replaced with recyclable, reusable or biodegradable items
50 hrs
Define the terms “energy efficient”
50 hrs
Identify products appropriate for composting or recycling
50 hrs
Define the concept of “food miles”
50 hrs
Understand the concept of sustainable seafood, and fish that are one the red, yellow, and green lists
50 hrs
Compare the price of non-local to local food
50 hrs
Discuss the financial implications of recycling fats, oils and grease from the restaurant’s perspective
50 hrs
Vegetables and Fruits: Vegetable Classifications - 51600 req. hrs
Describe factors to consider when purchasing fresh vegetables
650 hrs
Explain how acidic and alkaline ingredients affect cooked vegetables
650 hrs
Identify common cooking methods used to cook vegetables
650 hrs
Describe procedures for blanching vegetables
650 hrs
Describe fresh vegetable classifications
650 hrs
Describe root vegetables used in the professional kitchen
650 hrs
Prepare and plate Beets
650 hrs
Prepare and plate Carrots
650 hrs
Prepare and plate Celeriac
650 hrs
Prepare and plate Parsnips
650 hrs
Prepare and plate Radishes
650 hrs
Prepare and plate Turnips
650 hrs
Describe tubers used in the professional kitchen
650 hrs
Describe bulb vegetables used in the professional kitchen
650 hrs
Prepare garlic
650 hrs
Prepare leeks
650 hrs
Prepare onions
650 hrs
Prepare ramps
650 hrs
Prepare scallions
650 hrs
Prepare shallots
650 hrs
Describe stem vegetables used in the professional kitchen
650 hrs
Prepare and plate asparagus
650 hrs
Prepare celery
650 hrs
Prepare fennel
650 hrs
Prepare rhubarb
650 hrs
Describe leaf vegetables used in the professional kitchen
650 hrs
Prepare and plate beet greens
650 hrs
Prepare Belgian endive
650 hrs
Prepare bok choy
650 hrs
Prepare Brussels sprouts
650 hrs
Prepare chard
650 hrs
Prepare collards
650 hrs
Prepare head cabbages
650 hrs
Prepare and plate kale
650 hrs
Prepare radicchio
650 hrs
Prepare savoy cabbages
650 hrs
Prepare spinach
650 hrs
Describe edible flowers used in the professional kitchen
650 hrs
Prepare and plate artichokes
650 hrs
Prepare and plate broccoli
650 hrs
Prepare and plate cauliflower
650 hrs
Describe edible seed vegetables used in the professional kitchen
650 hrs
Prepare edamame
650 hrs
Prepare green or wax beans
650 hrs
Prepare snow peas or sugar peas
650 hrs
Describe fruit-vegetables used in the professional kitchen
650 hrs
Prepare bell peppers
650 hrs
Prepare chiles
650 hrs
Prepare cucumbers
650 hrs
Prepare eggplants
650 hrs
Prepare okra
650 hrs
Prepare summer squashes
650 hrs
Prepare sweet corn
650 hrs
Prepare tomatillos
650 hrs
Prepare tomatoes
650 hrs
Prepare winter squashes
650 hrs
Describe sea vegetables used in the professional kitchen
650 hrs
Describe mushrooms used in the professional kitchen
650 hrs
Prepare mushrooms (as available i.e. button, portabella, etc.)
650 hrs
Explain the role of canned vegetables in the professional kitchen
650 hrs
Prepare canned vegetables
650 hrs
Explain the role of frozen vegetables in the professional kitchen
650 hrs
Prepare frozen vegetables
650 hrs
Explain the role of dried vegetables in the professional kitchen
650 hrs
Prepare dried vegetables
650 hrs
Vegetables and Fruits: Fruit Classifications - 84100 req. hrs
Describe factors to consider when purchasing fresh fruits
650 hrs
Explain how the pectin level in fruit affects the cooking process
650 hrs
List common methods of cooking fruit
650 hrs
Explain why fruit is poached at 185°F
650 hrs
Differentiate between variety fruits and hybrid fruits
650 hrs
List the nutritional benefits of eating fruit
650 hrs
Identify common berries used in the professional kitchen
650 hrs
Use berries in a recipe
650 hrs
Identify three type of grapes used in the professional kitchen
650 hrs
Use grapes in a recipe
650 hrs
Identify pomes (apples, pears, and quinces) used in the professional kitchen
650 hrs
Identify and describe types of apples
650 hrs
Use apples in a recipe
650 hrs
Identify pears used in the professional kitchen
650 hrs
Use pears in a recipe
650 hrs
Describe how quinces are typically cooked
650 hrs
Identify drupes (stone fruits) used in the professional kitchen
650 hrs
Name the drupe that is harvested both for its fruit and its oil
650 hrs
Use apricots in a recipe
650 hrs
Use avocados in a recipe
650 hrs
Use cherries in a recipe
650 hrs
Use dates in a recipe
650 hrs
Use nectarines in a recipe
650 hrs
Use olives in a recipe
650 hrs
Use peaches in a recipe
650 hrs
Use plums in a recipe
650 hrs
Identify melons used in the professional kitchen
650 hrs
Use cantaloupe in a recipe
650 hrs
Use honeydew melons in a recipe
650 hrs
Use watermelons in a recipe
650 hrs
Identify citrus fruits used in a professional kitchen
650 hrs
Use grapefruits in a recipe
650 hrs
Use oranges in a recipe
650 hrs
Use lemons in a recipe
650 hrs
Use limes in a recipe
650 hrs
Identify tropical fruits used in the professional kitchen
650 hrs
Use bananas in a recipe
650 hrs
Use coconuts in a recipe
650 hrs
Use figs in a recipe
650 hrs
Use kiwifruit in a recipe
650 hrs
Use mangoes in a recipe
650 hrs
Use pineapples in a recipe
650 hrs
Identify exotic fruits used in the professional kitchen
650 hrs
Use an exotic fruit in a recipe
650 hrs
Explain the role of canned fruits in the professional kitchen
650 hrs
Prepare canned vegetables
650 hrs
Explain the role of frozen fruits in the professional kitchen
650 hrs
Prepare frozen fruits
650 hrs
Explain the role of dried fruits in the professional kitchen
650 hrs
Prepare dried fruit
650 hrs
Pantry and Cold Foods: Salads and Salad Dressings - 94980 req. hrs
Define salad greens
340 hrs
Explain how to prepare head lettuce for service
340 hrs
Remove the core from a head of lettuce
340 hrs
Remove the rib from loose greens
340 hrs
Describe how to properly store salad greens
340 hrs
Wash and store salad greens
340 hrs
Identify a variety of salad ingredients other than greens
340 hrs
Define and emulsion
340 hrs
Differentiate between emulsion, a temporary emulsion and a permanent
340 hrs
Explain how to prepare a basic French vinaigrette
340 hrs
Prepare a basic French vinaigrette
340 hrs
Explain how to prepare an emulsified vinaigrette
340 hrs
Prepare an emulsified vinaigrette
340 hrs
Explain how to prepare a mayonnaise and a variety of creamy dressings
340 hrs
Prepare mayonnaise and a variety of creamy dressings
340 hrs
Differentiate between mayonnaise-based yogurt based, and sour-cream-based cream dressings
340 hrs
Prepare dressings for fruit salad
340 hrs
Identify five popular salads listed on restaurant menus
340 hrs
Name six types of salads
340 hrs
Describe a tossed salad
340 hrs
Prepare and plate tossed salads
340 hrs
Describe a composed salad
340 hrs
Prepare and plate composed salads
340 hrs
List five tips for preparing bound salads
340 hrs
Prepare and plate bound salads
340 hrs
Explain why it is important to know how vegetables will react to acidity when making vegetable salads
340 hrs
Prepare vegetable salads
340 hrs
Explain how to prevent fruits from discoloring while making fruit salads
340 hrs
Prepare and plate fruit salads
340 hrs
Describe the ratio of gelatin powder to liquid used to make gelatin salads
340 hrs
Explain why it is important to chill gelatin layers until slightly firm before combining layers
340 hrs
Prepare and plate a gelatin salad
340 hrs
Pantry and Cold Foods: Cheeses - 100420 req. hrs
Explain the purpose of rennet in making cheese
340 hrs
Differentiate between curds and whey
340 hrs
Identify four factors that determine that determine the flavor and texture of a cheese
340 hrs
Describe nine types of fresh cheese
340 hrs
Describe two types of soft cheese
340 hrs
Identify three ways semisoft cheeses are ripened
340 hrs
Describe three types of dry-rind cheese
340 hrs
Describe four types of washed-rind cheese
340 hrs
Describe three types of wax-rind cheese
340 hrs
Describe four types of blue-veined cheese
340 hrs
Describe six types of hard cheese
340 hrs
Describe three types of grating cheese
340 hrs
Describe cold-pack and processed cheeses
340 hrs
Describe how to store cheese for maximum freshness
340 hrs
Identify five characteristics to balance when plating cheeses
340 hrs
Prepare a cheese board or cheese platter
340 hrs
Pantry and Cold Foods: Cold and Hot Sandwiches - 110960 req. hrs
Explain the importance of range of motion at a sandwich station
340 hrs
Describe how to prepare large quantities of sandwiches
340 hrs
Describe common ways to portion meats and cheeses at a sandwich station
340 hrs
Identify the four main sandwich components
340 hrs
Identify common types of sandwich bases and spreads
340 hrs
Identify five common sandwich fillings
340 hrs
Slice meats and cheeses for sandwiches
340 hrs
Identify common sandwich garnishes
340 hrs
Describe sandwich stabilizers
340 hrs
Identify a variety of condiments, sauces and dips
340 hrs
Prepare a variety of condiments, sauces and dips
340 hrs
Describe various types of cold sandwiches
340 hrs
Describe cold open-faced sandwiches
340 hrs
Prepare and plate cold open-faced sandwiches
340 hrs
Describe cold closed sandwiches
340 hrs
Prepare cold closed sandwiches
340 hrs
Describe multi-decker sandwiches
340 hrs
Prepare and plate multi-decker sandwiches
340 hrs
Describe cold wraps
340 hrs
Prepare and plate a cold wraps
340 hrs
Describe tea sandwiches
340 hrs
Prepare and plate tea sandwiches using different cutting patterns
340 hrs
Describe four types of hot sandwiches
340 hrs
Describe grilled sandwiches
340 hrs
Prepare and plate grilled sandwiches
340 hrs
Describe hot open-faced sandwiches
340 hrs
Prepare and plate hot open-faced sandwiches
340 hrs
Describe hot closed sandwiches
340 hrs
Prepare and plate hot closed sandwiches
340 hrs
Describe hot wrap sandwiches
340 hrs
Prepare and plate hot wrap sandwiches
340 hrs
Pantry and Cold Foods: Hors d ‘Oeuvres and Appetizers - 113680 req. hrs
Differentiate between hors d'oeuvres and appetizers
340 hrs
Prepare a variety of appetizers (i.e. mozzarella sticks, battered onion rings, nachos, and Buffalo wings)
340 hrs
Describe the three components of a canapé
340 hrs
Prepare canapés using both toasted and untoasted bread
340 hrs
Describe three types of cold starters
340 hrs
Prepare a crudité tray
340 hrs
Prepare a relish tray
340 hrs
Describe four types of raw meat and seafood starters
340 hrs
Pantry and Cold Foods: Buffet Presentations - 117760 req. hrs
Explain the purpose of buffets
340 hrs
Name at least five items to keep in mind when planning buffet layouts
340 hrs
Describe three common types of buffet table layouts
340 hrs
Identify five ways cold platters are presented on buffets
340 hrs
Describe how to prepare and carve whole meats for buffets
340 hrs
Describe how to prepare seafood to be used on buffets
340 hrs
Describe how to present meat and seafood platters for buffets
340 hrs
Describe how to present meat and cheese platters for buffets
340 hrs
Describe how to present salads on a buffet
340 hrs
Describe how to present breads on a buffet
340 hrs
Set up cold buffet according to proper buffet flow
340 hrs
Set up hot buffet according to proper buffet flow
340 hrs
Grains, Pasta, and Starch: Grain Classification and Composition - 136460 req. hrs
Identify the four parts of a whole grain
550 hrs
Differentiate between whole grains and refined grains
550 hrs
Explain how whole grains are cracked
550 hrs
Name three types of refined grains
550 hrs
Explain how grains are milled, pearled and flaked
550 hrs
Explain the importance of storing grains in an airtight container and in a cool, dry place
550 hrs
Explain grain cooking times
550 hrs
Explain for to determine doneness of grains
550 hrs
Identify the temperatures at which grains should be held for service, cooled, and reheated
550 hrs
Describe the three major classifications of rice
550 hrs
Explain why wild rice is not actually a type of rice
550 hrs
Prepare and plate short-grain rice (risotto)
550 hrs
Prepare and plate short-grain rice (pilaf)
550 hrs
Prepare and plate short-grain rice (risotto, pilaf, etc.)
550 hrs
Prepare and plate medium-grain rice
550 hrs
Prepare and plate long-grain rice
550 hrs
Prepare and plate wild rice
550 hrs
Identify forms of corn used in the professional kitchen
550 hrs
Prepare a recipe using cornmeal
550 hrs
Prepare a recipe using grits
550 hrs
Prepare a recipe using hominy
550 hrs
Identify forms of wheat used in the professional kitchen
550 hrs
Prepare and plate couscous
550 hrs
Prepare and plate bulgur wheat
550 hrs
Prepare and plate wheat berries
550 hrs
Identify forms of grains used in the professional kitchen
550 hrs
Prepare and plate barley
550 hrs
Prepare and plate buckwheat
550 hrs
Prepare and plate farro
550 hrs
Prepare and plate millet
550 hrs
Prepare and plate oats
550 hrs
Prepare and plate quinoa
550 hrs
Prepare and plate rye
550 hrs
Prepare and plate spelt
550 hrs
Grains, Pasta, and Starch: Pasta Classifications - 145810 req. hrs
Identify three ways pasta can be purchased
550 hrs
Explain how pasta reacts to the cooking process
550 hrs
Explain how to determine if pasta is cooked al dente
550 hrs
Reheat parcooked pasta and evaluate the results
550 hrs
Prepare fresh pasta dough and evaluate the results
550 hrs
Prepare dough for pasta and fabricate one shapes
550 hrs
Describe shaped pastas
550 hrs
Prepare and plate a shaped pasta
550 hrs
Describe tube pastas
550 hrs
Prepare and plate a tube pasta
550 hrs
Describe ribbon pastas
550 hrs
Prepare and plate a ribbon pasta
550 hrs
Describe stuffed pastas
550 hrs
Prepare ravioli and plate
550 hrs
Prepare tortellini and plate
550 hrs
Describe nine types of Asian noodles
550 hrs
Use Asian noodles in a recipe
550 hrs
Grains, Pasta, and Starch: Potatoes, Sweet Potatoes, and Yams - 149660 req. hrs
Describe Market Forms of Potatoes
550 hrs
Describe Potato Classifications
550 hrs
Describe Procedures for Storing Fresh Potatoes
550 hrs
Explain Methods for Cooking Potatoes
550 hrs
Determine Doneness of Potatoes
550 hrs
Prepare and plate mealy, waxy or new potatoes
550 hrs
Prepare and plate sweet potatoes and yams
550 hrs
Grains, Pasta, and Starch: Beans, Pulses, and Lentils - 151860 req. hrs
Describe a variety of beans, pulses and lentils
550 hrs
Prepare a variety of dried beans
550 hrs
Prepare a variety of pulses
550 hrs
Prepare a variety of lentils
550 hrs
Eggs and Breakfast: Eggs - 156780 req. hrs
Identify the four main parts of the egg
120 hrs
Identify the part of the egg that contains most of the calories and all of the cholesterol
120 hrs
Explain why eggs are considered a nutrient-dense food
120 hrs
Describe the purpose of egg substitutes and eggless egg substitutes
120 hrs
Explain why it is important to know if a dish contains eggs or egg derived ingredients
120 hrs
Identify the sizes of eggs and their applications
120 hrs
Explain how eggs are graded
120 hrs
Explain the advantage of using pasteurized eggs
120 hrs
Explain the proper storage of eggs
120 hrs
Explain how to prepare boiled eggs (eggs in the shell)
120 hrs
Prepare soft boiled eggs
120 hrs
Prepare hard-boiled eggs
120 hrs
Explain how to prepare fried eggs
120 hrs
Select appropriate pans and explain how to fry eggs
120 hrs
Explain how to prepare sunny-side up eggs
120 hrs
Prepare and serve sunny-side up eggs
120 hrs
Explain how to prepare basted eggs
120 hrs
Explain how to prepare over-easy eggs
120 hrs
Prepare and serve over-easy eggs
120 hrs
Explain how to prepare over-medium eggs
120 hrs
Prepare and serve over-medium eggs
120 hrs
Explain how to prepare over-hard eggs
120 hrs
Prepare and serve over-hard eggs
120 hrs
Explain how to prepare scrambled eggs
120 hrs
Prepare and serve scrambled eggs
120 hrs
Describe how to hold scrambled eggs
120 hrs
Identify rolled folded and folded omelets
120 hrs
Prepare rolled omelets
120 hrs
Prepare folded omelets
120 hrs
Explain how to prepare shirred eggs
120 hrs
Contrast the preparation of a frittata and an egg strata
120 hrs
Prepare a frittata
120 hrs
Prepare an egg strata
120 hrs
Describe egg sandwiches
120 hrs
Prepare different types of egg sandwiches and breakfast burritos
120 hrs
Explain how to prepare a quiche
120 hrs
Prepare a quiche
120 hrs
Explain how to poach eggs
120 hrs
Prepare poached eggs
120 hrs
Explain how to prepare classical eggs Benedict
120 hrs
Prepare classical eggs Benedict
120 hrs
Eggs and Breakfast: Breakfast Batters - 158100 req. hrs
Contrast the difference between scratch pancake batter and one made from a commercially prepared mix
120 hrs
Describe the preparation of pancakes
120 hrs
Prepare pancakes from scratch
120 hrs
Prepare pancakes from common commercial dry mix
120 hrs
Describe the preparation of waffles
120 hrs
Prepare waffles from scratch
120 hrs
Prepare waffles from a common commercial dry mix
120 hrs
Contrast the preparation of crepes and blintzes
120 hrs
Prepare crepes and blintzes
120 hrs
Describe the preparation of French toast
120 hrs
Prepare French toast
120 hrs
Eggs and Breakfast: Breakfast Meats - 159180 req. hrs
Identify types of breakfast meats
120 hrs
Identify types of breakfast sausages
120 hrs
Prepare breakfast sausage in both link and patty form
120 hrs
Identify the form of bacon most commonly used in food service
120 hrs
Prepare cooked bacon
120 hrs
Identify the form of ham and Canadian bacon most commonly used in food service
120 hrs
Prepare ham and Canadian bacon
120 hrs
Describe how corned beef or roast beef hash is prepared
120 hrs
Prepare corned beef or roast beef hash
120 hrs
Eggs and Breakfast: Breakfast Potatoes - 159540 req. hrs
Differentiate between hash browns and home fries – move to starch cookery
120 hrs
Prepare hash browns
120 hrs
Prepare home fries
120 hrs
Eggs and Breakfast: Breakfast Breads and Pastries - 159780 req. hrs
Identify a variety of common breakfast breads
120 hrs
Toast breakfast breads
120 hrs
Eggs and Breakfast: Breakfast Cereals - 160260 req. hrs
Identify common hot and cold breakfast cereals
120 hrs
Prepare old fashioned oatmeal or steel cut
120 hrs
Prepare grits and farina
120 hrs
Prepare granola or muesli cereals
120 hrs
Eggs and Breakfast: Beverages - 161220 req. hrs
Identify breakfast beverages
120 hrs
Identify common coffee roasts
120 hrs
Brew regular and decaffeinated coffee
120 hrs
Name common types of tea
120 hrs
Name different types of breakfast juices
120 hrs
Explain how milks are classified
120 hrs
Explain how smoothies are made
120 hrs
Prepare a smoothie
120 hrs
Eggs and Breakfast: Breakfast Buffet - 161460 req. hrs
Describe how to design a breakfast buffet
120 hrs
Set up a breakfast buffet
120 hrs
Stocks, Soups, and Sauces: Stocks - 168980 req. hrs
Identify the components of a stock
470 hrs
List eight guidelines for preparing stocks
470 hrs
Describe how to prepare brown stock
470 hrs
Prepare a brown stock
470 hrs
List the main ingredients of a white stock
470 hrs
Prepare a white stock
470 hrs
Describe how to prepare fish stock
470 hrs
Prepare a fish stock
470 hrs
Explain how a fumet differs from an essence
470 hrs
Describe how to prepare vegetable stock
470 hrs
Prepare a vegetable stock
470 hrs
Describe two different techniques for storing a glace
470 hrs
Prepare a glace
470 hrs
Explain the primary use of a remouillage
470 hrs
Prepare a remouillage
470 hrs
Describe a bouillon and a Court bouillon
470 hrs
Stocks, Soups, and Sauces: Convenience Products - 169920 req. hrs
Name the four most common forms of convenience products used to prepare stocks, soups, and sauces
470 hrs
Prepare a stock, soup, or sauce using a base
470 hrs
Stocks, Soups, and Sauces: Soups - 182610 req. hrs
Name the three general classifications of soups
470 hrs
Identify the most common garnishes used with soups
470 hrs
Name two types of clear soups
470 hrs
Describe the procedure for preparing broths
470 hrs
Prepare a broth
470 hrs
Describe the function of an oignon brülé
470 hrs
Describe the procedure for clarifying consommés
470 hrs
Prepare consommé
470 hrs
Name two types of thick soups
470 hrs
Describe the difference between the velouté method and the roux method of preparing cream soups
470 hrs
Prepare a cream soup using velouté method
470 hrs
Prepare a cream soup using the roux method
470 hrs
Describe the process for pureeing soups
470 hrs
Prepare puree soup
470 hrs
Describe the process for preparing bisques using the Roux Preparation Method
470 hrs
Prepare a bisque sing the Roux method
470 hrs
Describe the process for preparing chowder
470 hrs
Prepare chowder
470 hrs
Name three ingredients often used to thicken gumbos
470 hrs
Prepare a Specialty Soup - Gumbo
470 hrs
Prepare a Specialty Soup - French Onion
470 hrs
Name two types of cold soups
470 hrs
Explain why it is important to serve cold soups in chilled bowls or coupes
470 hrs
Describe two savory cold soups
470 hrs
Prepare a savory cold soup
470 hrs
Describe two cold fruit soups
470 hrs
Prepare a cold fruit soup
470 hrs
Stocks, Soups, and Sauces: Sauces - 201410 req. hrs
Identify common key ingredients and flavoring components to make sauces
470 hrs
Contrast common thickening agents used to prepare sauces
470 hrs
Prepare a slurry using common thickening agents (flour, cornstarch, and arrowroot) to prepare sauces
470 hrs
Describe how to prepare a roux Contrast the different uses for white, blonde, and brown roux
470 hrs
Prepare a white, blonde, and brown roux
470 hrs
Contrast a beurre manié and a roux
470 hrs
Prepare beurre manie, and use as a thickening agent
470 hrs
Describe how to add a liaison to a liquid
470 hrs
Demonstrate how to add a liaison to a liquid
470 hrs
Describe the five classical mother sauces
470 hrs
Describe the procedure for preparing a Bechamel sauce
470 hrs
Prepare a Bechamel sauce
470 hrs
Prepare a small sauce using Bechamel sauce
470 hrs
Describe the procedure for preparing a Velouté sauce
470 hrs
Prepare a Velouté sauce
470 hrs
Prepare a small sauce using Veloutés sauce
470 hrs
Describe the procedure for preparing an Espagnole sauce
470 hrs
Prepare an Espagnole sauce
470 hrs
Prepare a small sauce using Espagnole sauce (Demi-glace)
470 hrs
Prepare a small sauce using Espagnole sauce
470 hrs
Describe the procedure for preparing a Tomato sauce
470 hrs
Prepare a Tomato sauce
470 hrs
Prepare a small sauce using Tomato sauce
470 hrs
Describe the procedure for preparing a Hollandaise sauce
470 hrs
Prepare a Hollandaise sauce
470 hrs
Prepare a small sauce using Hollandaise sauce
470 hrs
Contrast the three common types of butter sauces
470 hrs
Describe how to prepare a compound butter
470 hrs
Prepare a compound butter
470 hrs
Describe how to prepare a beurre blanc, listing the three main components
470 hrs
Prepare a beurre blanc
470 hrs
Describe how to prepare a broken butter, and explain what is meant by "broken" butter
470 hrs
Prepare a broken butter
470 hrs
List 3 other sauces
470 hrs
Name the type of sauce used to supplement the flavor and volume when preparing a gravy
470 hrs
Prepare two different types of gravies
470 hrs
Describe three ways that a coulis can be served
470 hrs
Prepare a coulis
470 hrs
Describe how a nage is prepared
470 hrs
Prepare a nage
470 hrs
Poultry: Poultry Basics - 205260 req. hrs
Identify two traits that are used by the USDA to classify poultry
550 hrs
Explain why some poultry has both light and dark flesh and some poultry has only dark flesh
550 hrs
Explain the advantage of purchasing whole poultry
550 hrs
Identify common fabricated cuts of poultry
550 hrs
Define giblets located inside whole poultry
550 hrs
Identify special precautions to follow when receiving and storing poultry
550 hrs
Explain how frozen poultry should be thawed
550 hrs
Poultry: Fabricating Poultry - 215160 req. hrs
Describe common fabrication cuts for poultry
550 hrs
Describe how to fabricate poultry into halves
550 hrs
Fabricate poultry into halves
550 hrs
Describe how to fabricate poultry into quarters
550 hrs
Fabricate poultry into quarters
550 hrs
Describe how to fabricate poultry into eighths
550 hrs
Fabricate poultry into eighths
550 hrs
Describe how to fabricate a boneless breast
550 hrs
Fabricate a boneless breast
550 hrs
Describe how to fabricate an airline breast
550 hrs
Fabricate an airline breast
550 hrs
Describe how to bone legs and thighs
550 hrs
Fabricate by boning a leg and a thigh
550 hrs
Describe how to partially bone legs and thighs
550 hrs
Fabricate by partially boning a leg and a thigh
550 hrs
Describe how to bone whole poultry
550 hrs
Bone whole poultry
550 hrs
Describe flavor enhancers including brining, marinades, rubs, stuffing, basting, herbs & spices
550 hrs
Poultry: Cooking Techniques for Poultry - 219560 req. hrs
Define barbequing of poultry
550 hrs
Define broiling of poultry
550 hrs
Define grilling of poultry
550 hrs
Define roasting of poultry
550 hrs
Explain the four methods used to determine the doneness of poultry
550 hrs
Name the safest method of determining the doneness of poultry
550 hrs
Identify the internal temperature required of cooked poultry (with the exception of duck)
550 hrs
Describe how to truss whole poultry
550 hrs
Poultry: Chickens - 227810 req. hrs
Describe five classifications of chicken
550 hrs
Prepare broiled or grilled chicken halves
550 hrs
Prepare barbeque chicken quarters or eights
550 hrs
Prepare broiled or grilled chicken eights
550 hrs
Prepare deep-fried chicken eights
550 hrs
Prepare pan-fried chicken eights
550 hrs
Prepare stir fried boneless chicken breasts
550 hrs
Prepare poached boneless chicken breast
550 hrs
Prepare braised airline chicken breast
550 hrs
Prepare broiled or grilled boned chicken leg and thigh
550 hrs
Prepare broiled or grilled partially boned chicken leg and thigh
550 hrs
Prepare boned whole chicken
550 hrs
Truss whole poultry
550 hrs
Prepare whole roasted chicken
550 hrs
Prepare Cornish Game Hen
550 hrs
Poultry: Turkeys - 230010 req. hrs
Describe four classifications of turkey
550 hrs
Truss and roast a whole turkey
550 hrs
Describe slicing and carving procedures
550 hrs
Slice and carve cooked poultry
550 hrs
Poultry: Ducks - 232210 req. hrs
Describe classifications of ducks
550 hrs
Differentiate between white Pekin, Muscovy, Moulard, and Mallard ducks
550 hrs
Describe three grades of foie gras
550 hrs
Prepare duck breast
550 hrs
Poultry: Geese - 232760 req. hrs
Describe classifications of geese
550 hrs
Poultry: Game Birds - 233860 req. hrs
Describe classifications of quail
550 hrs
Prepare stuffed and roasted quail
550 hrs
Meats: Beef and Veal Basics - 243010 req. hrs
Describe Market Forms of Beef
610 hrs
Describe partial carcasses of beef
610 hrs
Identify the eight primal cuts of beef
610 hrs
Identify the cuts fabricated from each primal cut of beef
610 hrs
Describe market forms of veal
610 hrs
Describe partial carcasses of veal
610 hrs
Identify the five primal cuts of veal
610 hrs
Identify the cuts fabricated from each primal cut of veal
610 hrs
Identify four traits to check upon receiving beef and veal
610 hrs
Identify the temperature at which refrigerated beef and veal must be kept
610 hrs
Explain why vacuum-sealed packages should only be opened at the time of use
610 hrs
Describe the USDA guidelines for beef and veal
610 hrs
Explain the significance of the USDA inspection stamp
610 hrs
Explain why the quality grade of veal is less important than the quality grade of beef
610 hrs
Describe common USDA quality grades of beef
610 hrs
Meats: Fabricating Beef and Veal - 248500 req. hrs
Describe how to trim and fabricate a beef tenderloin
610 hrs
Fabricate beef tenderloin into tenderloin tips, Chateaubriand, filets mignons, and tournedos
610 hrs
Describe how to fabricate a boneless strip into steaks
610 hrs
Fabricate a boneless strip into steaks
610 hrs
Describe procedure for Frenched veal chops
610 hrs
Fabricate Frenched veal chops
610 hrs
Describe how to tenderize and grind beef and veal
610 hrs
Tenderize beef or veal by pounding
610 hrs
Grind fresh beef
610 hrs
Meats: Cooking Beef and Veal - 268630 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
610 hrs
Explain the safest way to determine the doneness of meats
610 hrs
Identify the size of meat cuts that can be tested for doneness by the touch method
610 hrs
Explain the purpose of tying meat for roasting
610 hrs
Prepare and plate flat iron steak
610 hrs
Prepare and plate braised short ribs
610 hrs
Prepare and plate beef stew
610 hrs
Prepare and plate grilled hamburgers, using fresh ground beef
610 hrs
Prepare and plate braised pot roast
610 hrs
Prepare and plate prime rib roast
610 hrs
Prepare and plate beef ribs
610 hrs
Prepare and plate tenderloin tips
610 hrs
Prepare and plate filet mignon
610 hrs
Prepare and plate strip steak to order
610 hrs
Prepare and plate T-bone steak to order
610 hrs
Prepare and plate steak (rare)
610 hrs
Prepare and plate steak (medium)
610 hrs
Prepare and plate steak (well done)
610 hrs
Prepare and plate rump roast
610 hrs
Prepare and plate steam ship roast
610 hrs
Prepare and plate bottom round roast
610 hrs
Prepare and plate flank steak
610 hrs
Prepare and plate short ribs
610 hrs
Prepare and plate brisket
610 hrs
Prepare and plate braised shanks
610 hrs
Prepare and plate beef liver
610 hrs
Prepare and plate veal chops
610 hrs
Prepare and plate Frenched veal rack
610 hrs
Prepare and plate veal cutlet
610 hrs
Prepare and plate braised leg recipe (i.e. ossobuco)
610 hrs
Describe the importance of slicing across the grain
610 hrs
Identify the direction of all grain on cuts of beef, veal, pork and lamb
610 hrs
List six items required to properly set up a carving station
610 hrs
Meats: Pork Basics - 277170 req. hrs
Identify common market forms of pork
610 hrs
Explain the advantage of purchasing a whole carcass
610 hrs
Identify the five primal cuts of pork
610 hrs
Identify the cut fabricated from a picnic shoulder
610 hrs
Identify cuts fabricated from a shoulder butt
610 hrs
Identify cuts fabricated from a pork loin
610 hrs
Identify cuts fabricated from a ham of pork
610 hrs
Identify cuts fabricated from a pork belly
610 hrs
Explain how to prepare four offals that are only fabricated from pork
610 hrs
Identify four traits that should be checked upon receiving pork
610 hrs
Identify the required storage temperature for refrigerated pork and for frozen pork
610 hrs
Explain why vacuum-sealed packages of pork should only be opened at the time of use
610 hrs
Describe the effects of irradiation on pork
610 hrs
Describe the USDA inspection and grading of pork
610 hrs
Meats: Fabricating Pork - 279610 req. hrs
Describe how to fabricate tenderloin from a pork loin and portion
610 hrs
Clean and fabricate portions of pork tenderloin
610 hrs
Describe how to butterfly boneless pork chops
610 hrs
Butterfly a boneless pork chop
610 hrs
Meats: Cooking Pork - 286930 req. hrs
Describe various styles of barbeque including Kansas City, Carolina, Memphis and Texas barbeque
610 hrs
Describe how to smoke proteins
610 hrs
Describe how to tie a boneless pork roast
610 hrs
Prepare and plate picnic shoulder (i.e. pulled pork) recipe
610 hrs
Prepare and plate blade steak
610 hrs
Tie to make roast, prepare and plate boneless pork roast
610 hrs
Prepare and plate pork chops
610 hrs
Prepare and plate baby back ribs
610 hrs
Prepare and plate country style ribs
610 hrs
Prepare and plate baked ham
610 hrs
Prepare and plate ham steak
610 hrs
Prepare and plate braised pork belly
610 hrs
Meats: Lamb Basics - 295470 req. hrs
Identify common market forms of lamb
610 hrs
Describe whole and partial lamb carcasses
610 hrs
Explain the difference between a foresaddle and a hindsaddle
610 hrs
Explain the difference between a back and a bracelet
610 hrs
Identify the five primal cuts of lamb
610 hrs
Identify the cuts fabricated from a lamb shoulder
610 hrs
Identify the cuts fabricated from a lamb rack
610 hrs
Identify the cuts fabricated from a lamb loin
610 hrs
Identify the cuts fabricated from a leg of lamb
610 hrs
Identify the cuts fabricated from a lamb breast
610 hrs
Explain how to prepare lamb offal
610 hrs
Identify four traits that should be checked upon receiving lamb
610 hrs
Identify the required storage temperature for refrigerated lamb and frozen lamb
610 hrs
Describe the USDA inspection and grading of lamb
610 hrs
Meats: Fabricating Lamb - 300960 req. hrs
Describe how to separate a hotel rack
610 hrs
Describe how to French a rack of lamb
610 hrs
French a rack of lamb
610 hrs
Describe how to bone leg of lamb
610 hrs
Bone leg of lamb
610 hrs
Describe how to bone a loin to form a rolled roast
610 hrs
Bone and tie loin to form a rolled roast
610 hrs
Describe how to fabricate noisettes
610 hrs
Fabricate a lamb tenderloin into noisettes
610 hrs
Meats: Cooking Lamb - 304620 req. hrs
Prepare and plate lamb chops
610 hrs
Prepare and plate crown roast
610 hrs
Prepare and plate grilled loin
610 hrs
Prepare and plate roast leg of lamb
610 hrs
Prepare and plate rolled lamb roast
610 hrs
Prepare and plate braised lamb shank
610 hrs
Meats: Game - 305230 req. hrs
Describe a variety of game prepared in professional kitchens
610 hrs
Fish and Shellfish: Fish Basics - 308380 req. hrs
Differentiate between lean and fatty fish
450 hrs
Describe three classifications of fish based on external shape and structure
450 hrs
Identify types of roundfish, flatfish, and cartilaginous fish
450 hrs
Describe the various market forms of fish
450 hrs
Explain how fresh fish are received and stored
450 hrs
Explain how frozen fish are received and stored
450 hrs
Name the government organization in charge of voluntary fish inspections
450 hrs
Fish and Shellfish: Fabricating Fish - 314230 req. hrs
Explain the importance of properly fabricating fish
450 hrs
Explain how to scale a fish
450 hrs
Scale a fish
450 hrs
Explain how to fabricate a roundfish into steaks
450 hrs
Fabricate a roundfish into steaks
450 hrs
Explain how to fillet a roundfish
450 hrs
Fillet a roundfish
450 hrs
Explain how to skin a roundfish fillet
450 hrs
Skin a roundfish fillet
450 hrs
Explain how to fillet a flatfish
450 hrs
Fillet a flatfish
450 hrs
Explain how to skin a flatfish fillet
450 hrs
Skin a flatfish fillet
450 hrs
Fish and Shellfish: Cooking Fish - 316930 req. hrs
Explain cooking techniques used for preparing fish
450 hrs
Grill fish steaks
450 hrs
Grill fish fillets
450 hrs
Bread and pan-fry fish fillets
450 hrs
Batter and deep-fry fish fillets
450 hrs
Poach fish fillets
450 hrs
Fish and Shellfish: Shellfish Basics - 320980 req. hrs
Identify three categories of shellfish
450 hrs
Describe four types of crustaceans
450 hrs
Describe two types of univalves
450 hrs
Describe five types of bivalves
450 hrs
Describe three types of cephalopods
450 hrs
Describe various market forms of shellfish
450 hrs
Explain how live shellfish are received and stored
450 hrs
Describe the purpose of shellstock tag
450 hrs
Explain how frozen shellfish are received and stored
450 hrs
Fish and Shellfish: Fabricating Shellfish - 327730 req. hrs
Identify a variety of shellfish fabrication techniques
450 hrs
Describe procedure for deveining shrimp
450 hrs
Devein Shrimp
450 hrs
Describe procedure for debearding mussels
450 hrs
Debeard mussels
450 hrs
Explain how to prepare live lobster for grilling/broiling or sautéing
450 hrs
Split lobster tails
450 hrs
Explain how to clean soft-shell crabs
450 hrs
Clean soft-shell crabs
450 hrs
Explain how to shuck oysters
450 hrs
Shuck oysters
450 hrs
Explain how to clean squid
450 hrs
Clean squid
450 hrs
Explain how to shuck clams
450 hrs
Shuck clams
450 hrs
Fish and Shellfish: Cooking Shellfish - 335830 req. hrs
Explain cooking techniques used for preparing fish
450 hrs
Grill Shrimp or prawns
450 hrs
Boil or steam shrimp or prawns
450 hrs
Sauté shrimp or prawns
450 hrs
Bread and deep-fry shrimp or prawns
450 hrs
Batter and deep-fry shrimp or prawns
450 hrs
Poach and chill shrimp or prawns
450 hrs
Boil Whole Lobsters
450 hrs
Boil Crayfish
450 hrs
Steam or Poach Crabs
450 hrs
Sauté or Steam Clams
450 hrs
Bread and deep-fry clams
450 hrs
Steam Mussels
450 hrs
Steam Oysters
450 hrs
Prepare raw on the half shell oysters
450 hrs
Pan-fry scallops
450 hrs
Prepare Ceviche using scallops
450 hrs
Bread and fry Squid
450 hrs
Baking and Pastry: Bakeshop Ingredients - 340240 req. hrs
Identify how ingredients are measured in the bakeshop,
210 hrs
Explain how two ingredients eon have the same volume but different weights
210 hrs
Identify the protein in flour that gives a baked product structure
210 hrs
Contrast five types of flour commonly used in the bakeshop
210 hrs
Explain how sugars and natural sweeteners affect baked products
210 hrs
Identify eight types of sugars and natural sweeteners used in the bakeshops
210 hrs
Explain how fats affect baked products
210 hrs
Explain the process of hydrogenation
210 hrs
Differentiate between hydrogenated and hi-ratio shortenings
210 hrs
Explain how eggs affect baked products
210 hrs
Explain how milk and other dairy products affect baked products
210 hrs
Explain how thickening agents affect baked products
210 hrs
Identify five common thickening agents
210 hrs
Explain the purpose of a leavening agent
210 hrs
Identify five common leavening agents
210 hrs
Identify four varieties of yeast used to leaven baked products
210 hrs
Explain how flavorings affect baked products
210 hrs
Identify five types of chocolate used in the bakeshop
210 hrs
Differentiate between an extract and a flavoring emulsion
210 hrs
Explain how a vanilla bean is added to a mixture
210 hrs
Define seven common terms used to describe methods of combining ingredients
210 hrs
Baking and Pastry: Quick Bread Preparation (Biscuit, Muffin, Quick Bread Loaves, and Corn Bread) - 342760 req. hrs
Identify four common types of quick breads
210 hrs
Describe three methods of mixing quick breads
210 hrs
List guidelines for baking quick breads and checking them for doneness
210 hrs
Explain how to cool and store quick breads
210 hrs
Describe how to prepare biscuits
210 hrs
Prepare biscuits
210 hrs
Describe how to prepare muffins
210 hrs
Prepare muffins
210 hrs
Describe how to prepare quick bread loaves
210 hrs
Prepare quick bread loaves
210 hrs
Describe how to prepare corn bread
210 hrs
Prepare corn bread
210 hrs
Baking and Pastry: Cookie Preparation - 344440 req. hrs
Describe cookie preparation
210 hrs
Describe the creaming method of mixing cake batters
210 hrs
Describe the sponge method of mixing cake batters
210 hrs
Identify six types of cookie preparation
210 hrs
Describe process for cooling and storing cookies
210 hrs
Prepare cookies using drop method
210 hrs
Prepare cookies using rolled method
210 hrs
Prepare cookies using the following methods: bar or molded
210 hrs
Baking and Pastry: Yeast Bread Preparation - 348640 req. hrs
Contrast lean dough, rich dough, and rolled-in yeast dough
210 hrs
Explain how to scale ingredients
210 hrs
Describe three methods of mixing yeast dough
210 hrs
Explain how to knead yeast dough
210 hrs
Define fermentation
210 hrs
Explain why yeast dough needs to be punched
210 hrs
Explain how to scale/divide yeast dough
210 hrs
Explain why yeast dough may need to be rounded
210 hrs
Describe six ways dough can be shaped
210 hrs
Explain how to pan yeast dough
210 hrs
Describe the purpose of proofing yeast dough
210 hrs
Explain how to score yeast dough
210 hrs
Explain how to dock yeast dough
210 hrs
Explain how to wash yeast dough
210 hrs
Explain the cause of oven spring and the temperature at which it stops
210 hrs
Describe steam injection
210 hrs
Explain why some yeast breads should not be wrapped for storage
210 hrs
Prepare a lean yeast dough product
210 hrs
Prepare a rich yeast dough product
210 hrs
Prepare a rolled-in yeast dough product
210 hrs
Baking and Pastry: Pie and Tart Preparation - 353260 req. hrs
Explain pie and tart dough ratios
210 hrs
Name four types of piecrusts
210 hrs
Differentiate between mealy and flaky piecrusts
210 hrs
Differentiate between pie crust and tart crust
210 hrs
Differentiate between crumb crusts and specialty crusts
210 hrs
Explain the purpose of blind baking
210 hrs
Identify four common types of pie filling
210 hrs
Contrast fruit, cream, soft, and chiffon pie fillings
210 hrs
Explain how the ratio of sugar to egg whites affects meringues
210 hrs
Describe three common types of meringue
210 hrs
Prepare a mealy pie dough
210 hrs
Prepare a flaky pie dough
210 hrs
Prepare a crumb crust
210 hrs
Prepare dough for tart
210 hrs
Blind bake a piecrust
210 hrs
Prepare a specialty crust
210 hrs
Prepare a pie with fruit filling
210 hrs
Prepare a fresh fruit tart
210 hrs
Prepare a pie with cream filling
210 hrs
Prepare a soft pie filling
210 hrs
Prepare a chiffon pie filling
210 hrs
Prepare a pie with meringue topping
210 hrs
Baking and Pastry: Cake Preparation - 355360 req. hrs
Describe the four stages of baking cakes
210 hrs
Describe how to test for doneness, cool and store cakes
210 hrs
Identify four cake batter-mixing methods
210 hrs
Describe the two-stage method of mixing cake batters
210 hrs
Describe the sponge method of mixing cake batters
210 hrs
Describe the chiffon method of mixing cake batters
210 hrs
Use the two-stage mixing method to mix a cake batter
210 hrs
Use the creaming method to mix a cake batter
210 hrs
Use the sponge method to mix a cake batter
210 hrs
Use the chiffon method to mix a coke batter
210 hrs
Baking and Pastry: Icing Preparation - 357250 req. hrs
Name the three functions of icings
210 hrs
Describe nine different types of icings
210 hrs
Describe how to fill a pastry bag and pipe icing
210 hrs
Describe icing techniques
210 hrs
Fill a pastry bag with icing and demonstrate use of pastry bag and tips
210 hrs
Prepare buttercream icing
210 hrs
Prepare whipped cream icing
210 hrs
Prepare ganache
210 hrs
Prepare glazed icing
210 hrs

Technical Instruction

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