OSHA 10 Hr. General Industry--Culinary | Alabama Adult Education, Alabama Community College System (ACCS)

Skills & Competencies

Skills developed through this program

Entry-level knowledge on the recognition, avoidance, abatement, and prevention of safety and health hazards in workplaces, as well as information regarding workers' rights and employer responsibilities.
OSHA basics to culinary industry-specific workplace hazards such as burns and sharps, this course provides foundational knowledge of occupational safety and health standards appropriate for careers in the culinary industry.

Career Pathways

Occupations this program prepares you for

Occupations matched to this program, with median wage, top wage, growth, and openings
SOC	Occupation	Method	Wage	Growth	Openings
Match confidence: medium35-1011.00	Chefs and Head Cooks	title_inference	$60,990 median$96,030 top	+7.1%	1,400
Match confidence: medium19-5011.00	Occupational Health and Safety Specialists	title_inference	$83,910 median$130,460 top	+12.51%	1,650

Program Pathways

Credentials this program stacks toward

No program pathways.

What You'll Learn

Key competencies developed through this program

Mastery: developing (Level 2)(based on Certificate)

Sanitation standards and health code regulations — monitor employee practices routinely and address minor violations on the kitchen floor.
Junior cooks and prep staff — coordinate daily task assignments and workflow to maintain steady output during service periods.
Received food products — check quantity and quality against invoices and specifications with minimal oversight, flagging discrepancies to management.
Food and supply requisitions — prepare and submit purchase orders based on production schedules and current inventory levels.
Station equipment and work areas — inspect at the start and end of each shift to confirm conformance to cleanliness and safety standards.
Standard and modified recipes — execute consistently across familiar menu items, adapting quantities for varying cover counts.
New kitchen employees — demonstrate proper preparation, cooking, and plating techniques in a hands-on training context.
Food cost estimates for routine menu cycles — calculate using ingredient yields, unit costs, and production quantities in a spreadsheet.
Time management strategies — apply across concurrent station tasks to ensure all dishes reach service windows on schedule.
Customer and dietary feedback relayed by front-of-house staff — interpret and communicate relevant adjustments to the kitchen team.

Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.