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  1. Programs
  2. CA Department of Corrections & Rehabilitation: Cook

CA Department of Corrections & Rehabilitation: Cook

CA Department of Corrections & Rehabilitation

ApprenticeshipCIP: 00.0000

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

A U.S. Department of Labor Registered Apprenticeship providing paid on-the-job training in professional culinary arts and food preparation. Apprentices develop cooking techniques, food safety, and kitchen management skills under seasoned culinary professionals, earning progressive wages toward a nationally recognized credential in the food service industry.

Format

In-Person

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Program Pathways

Credentials this program stacks toward

No program pathways.

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Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

Internship/Fieldwork/Practicum Requirements

On-the-job training required

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

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Locations

Where this program is offered

  • California

    California

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Related Programs

Programs related to this one

No related programs.

Skills & Competencies

Skills developed through this program

  • Active Listening
  • Color Discrimination
  • Coordination
  • Customer & Personal Service
  • English Language
  • Food Production
Career Pathways

Occupations this program prepares you for

  • Cooks, Restaurant35-2014.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

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

  • A single station (grill, sauté, fry) — run independently through a typical service.
  • Pacing and timing on tickets — coordinate within a station during moderate-volume service.
  • Common menu items — execute consistently to plate spec across a busy shift.
  • Mid-shift restocks and prep calls — anticipate and act on without prompting from the chef.
  • Cooking faults (over/undercook, broken sauce) — recognize and recover at the station.
  • Food cost and waste at the station level — minimize during routine service.
  • Communication with expo and other stations — sustain clearly through service rushes.
  • New prep cooks on basic tasks — guide on knife work and recipe execution.
  • Inventory counts on assigned items — complete accurately for the kitchen lead.
  • Daily specials within the chef's framework — execute reliably to plate.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Completion Rate
Not reported
Placement Rate
Not reported