Cook, Chief: South Baldwin Chamber of Commerce | 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: emerging (Level 1)(based on Competency-Based Apprenticeship)

Food preparation equipment and work surfaces — clean and sanitize under direct supervision following posted kitchen protocols.
Kitchen supplies and coolers — restock shelves and rotate perishable items with guidance from a lead cook.
Time and date stamps — apply to stored food containers in coolers as directed by kitchen policy.
Steam table orders — plate and serve food to customers at counters or tables following ticket instructions.
Grill and fryer equipment — operate to cook basic items such as french fries and eggs under close supervisor oversight.
Sandwiches and simple cold preparations — assemble to standard recipes during a supervised shift on a short-order line.
Customer orders — receive verbally and relay to kitchen staff with attention to stated preferences and dietary requests.
Coffee and tea brewing equipment — operate to produce beverages at the start and throughout a shift following posted procedures.
Dining area and kitchen floors — sweep, mop, and wipe down surfaces as part of assigned general cleaning duties.
POS software — enter basic customer orders and process payments with trainer assistance at a counter-service station.

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.