LER.me

Make All Learning Count.

Get Connected

  • What is a LER?
  • FAQs (opens in new tab)
  • Partner with Us
  • Visit EBSCOed (opens in new tab)

View our Policies

  • Accessibility (opens in new tab)
  • Standards (opens in new tab)
  • Terms of Use (opens in new tab)
  • Privacy Policy (opens in new tab)
  • Opt out (opens in new tab)

Get the app

Get it on Google PlayDownload on the App Store

© 2026 All rights reserved.

Powered by EBSCOed

Skip to main contentSkip to footer
  • Live Data
My LER
My LER
  1. Programs
  3. Culinary Essentials (De Only)

Culinary Essentials (De Only)

Tennessee College of Applied Technology-Henry/Carroll

DiplomaNon-degreeCIP: 12.0500

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

No description available.

Credits

16 credits

Format

In-Person

Loading Skills & Competencies
Program Pathways

Credentials this program stacks toward

  • Program Pathway to Food ScienceFrom The University of Tennessee
Loading What You'll Learn
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.

Locations

Where this program is offered

No locations specified.

Loading Student Outcomes
Related Programs

Programs related to this one

No related programs.

Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 35-2014.00

Skills

SpeakingCritical ThinkingMonitoringCoordinationService OrientationTime ManagementActive ListeningSocial PerceptivenessManagement of Personnel ResourcesJudgment and Decision MakingReading ComprehensionOperations MonitoringQuality Control AnalysisInstructingActive LearningWritingComplex Problem Solving

Knowledge

Food ProductionEnglish LanguageCustomer and Personal ServiceAdministration and ManagementProduction and ProcessingMathematicsPersonnel and Human ResourcesSales and MarketingChemistry

Abilities

Problem SensitivityOral ComprehensionOral ExpressionNear VisionInformation OrderingDeductive ReasoningInductive ReasoningWritten ComprehensionSpeech ClaritySpeech RecognitionCategory FlexibilityWritten ExpressionManual DexterityPerceptual SpeedSelective AttentionTime SharingArm-Hand SteadinessFluency of Ideas

Tasks

  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers
  • Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to en
  • Portion, arrange, and garnish food, and serve food to waiters or patrons.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Monitor and record food temperatures to ensure food safety.
  • Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of porti
  • Rotate and store food supplies.
  • Resolve customer complaints regarding food service.
  • Train workers in food preparation, and in service, sanitation, and safety procedures.
  • Assign duties, responsibilities, and work stations to employees in accordance with work requirements
  • Inspect food processing areas to ensure compliance with government regulations and standards for san
  • Check raw ingredients for maturity or stability for processing, and finished products for safety, qu
  • Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nut
  • Test processing equipment to ensure products are produced according to specifications.

Technology

Data base user interface and query softwareSpreadsheet softwareAnalytical or scientific softwareWeb page creation and editing softwareInventory management softwareElectronic mail softwarePoint of sale POS softwareCompliance softwareTime accounting softwareFinancial analysis softwareWord processing softwareOffice suite softwarePresentation softwareHuman resources softwareAccounting softwareSales and marketing softwareWeb platform development software

Tools

BlendersBoning knivesCharbroilersChefs' knivesCimeter knivesCommercial microwave ovensConvection ovensConveyor ovensFilet knivesFood slicing machinesFood steamersFryersGas grillsGriddlesGrindersApple corersBlast chillersBone sawsBox gratersBraziersBread slicersBroilersCake decorating toolsCappuccino makersCarbonated beverage dispensersCommercial coffee grindersCommercial coffeemakersCash registersCommercial dishwashersBarcode scanners

Work Values

SupportRelationshipsIndependenceAchievementWorking ConditionsRecognition
Career Pathways

Occupations this program prepares you for

  • Cooks, Restaurant35-2014.00
  • Chefs and Head Cooks35-1011.00
  • Cooks, Institution and Cafeteria35-2012.00
  • Cooks, All Other35-2019.00
  • First-Line Supervisors of Food Preparation and Serving Workers35-1012.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

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

  • 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

Auto-populated·from Scorecard + DOL
Completion Rate
27%
Placement Rate
69%