Chef De Partie (Cook Hotel & Restaurant): Southeast Culinary Association, Inc. | U.S. Department of Labor (US DOL) Registered Apprenticeship

Skills & Competencies

Skills developed through this program

Auto-populatedfrom O*NET via SOC 35-1011.00

Skills

CoordinationMonitoringSocial PerceptivenessSpeakingTime ManagementManagement of Personnel ResourcesCritical ThinkingService Orientation

Knowledge

Food ProductionProduction and ProcessingCustomer and Personal ServicePersonnel and Human ResourcesAdministration and Management

Abilities

Oral ExpressionProblem SensitivityOral ComprehensionInformation OrderingDeductive ReasoningSpeech ClarityInductive ReasoningNear VisionSpeech RecognitionWritten Comprehension

Tasks

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.

Technology

Time accounting softwareAnalytical or scientific softwareData base user interface and query softwareFinancial analysis softwareElectronic mail software

Tools

Apple corersBlast chillersBlendersBone sawsBoning knivesBox gratersBraziersBread slicersBroilersCake decorating toolsCappuccino makersCarbonated beverage dispensersChefs' knivesCommercial coffee grindersCommercial coffeemakers

Work Values

IndependenceRecognitionAchievementRelationshipsWorking ConditionsSupport

Career Pathways

Occupations this program prepares you for

Auto-populatedfrom O*NET + BLS

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

Program Pathways

Credentials this program stacks toward

No program pathways.

What You'll Learn

Key competencies developed through this program

Auto-populatedfrom NSX Competency Framework

Mastery: emerging (Level 1)(based on Competency-Based Apprenticeship)

Basic food safety and sanitation rules — recognize and apply under direct supervision in a commercial kitchen environment.
Standard recipes and preparation instructions — follow precisely with guidance from a head cook or chef during daily service.
Raw and cooked food products — perform basic quality checks using established visual and temperature standards under supervision.
Kitchen hand tools and small equipment — identify, select, and use correctly while completing assigned prep tasks on a station.
Food supplies and ingredients received from vendors — assist in counting and inspecting against purchase orders under direction.
Assigned mise en place and prep lists — complete within established time frames to support kitchen operations before service.
Verbal instructions from supervisors — listen actively and confirm understanding before executing food preparation tasks.
Portion sizes and basic measurements — apply consistently using scales, volume measures, and standardized scoops during prep.
Workplace hygiene and personal cleanliness protocols — demonstrate compliance throughout each shift in a food service setting.
Simple kitchen scheduling and task assignments — accept and carry out under the direction of a lead cook or chef.

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.