Marketing and Sales Unit I http://dwd.wisconsin.gov/youthapprenticeship/pdf/hospitality/app_q.pdf Core Skills and Safety/Security http://dwd.wisconsin.gov/youthapprenticeship/pdf/hospitality/app_j.pdf For additional information, go to: Hospitality, Lodging and Tourism http://dwd.wisconsin.gov/youthapprenticeship/hospitality_lodging_tourism.htm
Marketing and Sales II
Marketing and Sales Unit II http://dwd.wisconsin.gov/youthapprenticeship/pdf/hospitality/app_t.pdf Core Skills and Safety/Security http://dwd.wisconsin.gov/youthapprenticeship/pdf/hospitality/app_j.pdf For additional information, go to: Hospitality, Lodging and Tourism http://dwd.wisconsin.gov/youthapprenticeship/hospitality_lodging_tourism.htm
Management I
Management Unit I http://dwd.wisconsin.gov/youthapprenticeship/pdf/hospitality/app_o.pdf Core Skills and Safety/Security http://dwd.wisconsin.gov/youthapprenticeship/pdf/hospitality/app_j.pdf For additional information, go to: Hospitality, Lodging and Tourism http://dwd.wisconsin.gov/youthapprenticeship/hospitality_lodging_tourism.htm
Management II
Management Unit II <a href=”http://dwd.wisconsin.gov/youthapprenticeship/pdf/hospitality/app_s.pdf”>http://dwd.wisconsin.gov/youthapprenticeship/pdf/hospitality/app_s.pdf</a> Core Skills and Safety/Security <a href=”http://dwd.wisconsin.gov/youthapprenticeship/pdf/hospitality/app_j.pdf”>http://dwd.wisconsin.gov/youthapprenticeship/pdf/hospitality/app_j.pdf</a> For additional information, go to: Hospitality, Lodging and Tourism <a href=”http://dwd.wisconsin.gov/youthapprenticeship/hospitality_lodging_tourism.htm”>http://dwd.wisconsin.gov/youthapprenticeship/hospitality_lodging_tourism.htm</a>
Truck Driver HY
Phase I-Commercial Driver’s License (CDL) Obtaining Phase-160 Hours of Instruction In the event that an apprentice has obtained their CDL other than the Roehl Driver Training Academy, credit will be given for classroom and range time. Week 1 Classroom Instruction 15 hours Range Instruction-45 hours Materials Covered: Intro to a truck (minimum
Ship Fitter (Ship & Boat)
WORK PROCESS SCHEDULE SHIPFITTER (Ship & Boat) O*NET/SOC CODE: 51-4192.00 RAPIDS CODE: 0513 DESCRIPTION: Lays out and fabricates metal structural parts, such as plates, bulkheads, and frames, and braces them in position within hull of ship for riveting or welding: Lays out position of parts on metal, working from blueprints or templates and using scribe and handtools. Locates
Cook (Hotel & Restaurant)
WORK PROCESS SCHEDULE COOK (hotel & rest.) O*NET/SOC CODE: 35-2014.00 RAPIDS CODE: 0663 Description: Prepares, seasons, and cooks soups, meats, vegetables, desserts, and other foodstuffs for consumption in eating establishments: Reads menu to estimate food requirements and orders food from supplier or procures food from storage. Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and
Chief Cook (water transportation)
WORK PROCESS CHIEF COOK (water transportation) O*NET/SOC CODE: 35-1011.00 RAPIDS CODE: 1053 ON-THE-JOB TRAINING APPROX. HOURS 1. Vessel Familiarization 16 Basic Seamanship (6) Personal Safety & Responsibility (3) Emergency/Disaster Preparedness (1) Vessel Familiarization Tour (6) 2. Vessel Operations and Maintenance 29.5 Reporting Aboard, Vessel Safety and Sea Projects (6) Basic Marlinespike Seamanship (4.5) Basic Deck
Manager, Food Service (Hotel and Restaurant)
Summary Coordinates food service activities of lodging and dinning facilities or at social functions. Estimates food and beverage costs and requisitions or purchases supplies. Confers with food preparation and other personnel to plan menus and related activities. Directs assignment of personnel. Investigates and resolves food quality and service complaints. Review financial transactions and monitor budget
Cook (Hotel and Restaurant)
Summary Prepares, seasons, and cooks soups, meats, vegetables, deserts, and other foodstuffs. Estimates food requirements and orders food or procedures from storage. Operates ovens, broilers, grills, roasters, steam kettles and other food preparation equipment. Measures and mixes ingredients according to recipe, using variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and
