Cook (Apprenticeship Guideline) | U.S. Department of Labor (US DOL) Registered Apprenticeship

Skills & Competencies

Skills developed through this program

Auto-populatedfrom O*NET via SOC 35-2015.00

Skills

Time ManagementReading ComprehensionActive ListeningSpeakingCoordinationService Orientation

Knowledge

Food ProductionCustomer and Personal ServiceEnglish Language

Abilities

Oral ComprehensionNear VisionTrunk StrengthInformation OrderingManual DexterityProblem SensitivitySelective AttentionTime SharingArm-Hand SteadinessFinger Dexterity

Tasks

Clean food preparation equipment, work areas, and counters or tables.
Restock kitchen supplies, rotate food, and stamp the time and date on food in coolers.
Complete orders from steam tables, placing food on plates and serving customers at tables or counter

Technology

Point of sale POS softwareInventory management software

Tools

Apple corersBakers' peelsBlendersBoning knivesBroilersCappuccino makersCarbonated beverage dispensersCash registersChefs' knivesColandersCommercial coffeemakersCommercial dishwashersCommercial microwave ovensConvection ovensDeep fat fryers

Work Values

IndependenceRelationshipsSupportWorking ConditionsAchievementRecognition

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: medium35-2015.00	Cooks, Short Order	title_inference	—	—	—

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: developing (Level 2)(based on Apprenticeship)

Grill, flat-top, and fryer stations — cook eggs, pancakes, and fried foods to order with minimal oversight during a moderate-volume shift.
Multiple simultaneous orders — coordinate cooking times so that all items on a ticket are plated and ready together at the pick-up counter.
Kitchen inventory — monitor par levels, rotate stock, and flag low supplies to the supervisor before service gaps occur.
Soups, salads, and carved-meat preparations — prepare consistently to recipe standards during daily prep periods.
Customer requests and modifications — listen actively and adapt short-order preparations to individual preferences within available ingredients.
Food safety date labels — verify accuracy on all cooler items at the start of each shift and remove expired product per health code.
Cleaning schedule — complete assigned kitchen and dining area tasks independently within the required time windows between rushes.
Verbal and written order tickets — read and execute simultaneously, maintaining accuracy while managing two or more active cooking tasks.
POS and inventory management software — use routinely to track sales and log received stock at the end of a shift.
Time management across stations — self-organize workload during a busy breakfast or lunch rush to minimize customer wait times.

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.