WORK PROCESS
COOK (Any Ind.)
O*NET/SOC CODE: 35-2012.00 RAPIDS CODE: 0090
Description: Prepares and cooks family-style meals for crews or residents and employees of institutions: Cooks foodstuffs in quantities according to menu and number of persons to be served. Washes dishes. Bakes breads and pastry. Cuts meat. Plans menu taking advantage of foods in season and local availability. May serve meals. May order supplies and keep records and accounts. May direct activities of one or more workers who assist in preparing and serving meals.
On-The-Job Training:
APPROXIMATE HOURS
1. Vegetable Preparation (Cooked)
800
A. Procure from storage
B. Measure quantity
C. Prepare for cooking
2. Meat preparation (for Cooking)
600
A. Bread
B. Tenderize
C. Season
D. Marinate
3. Cooking (Meats and Vegetables)
800
A. Adjust Temperature
B. Boil
C. Fry
D. Bake
4. Make Soups, Gravies, Sauces
200
A. Measure
B. Mix
C. Season
D. Blend
5. Make Salads
300
A. Vegetable, fruit, meat pasta
B. Prepare
C. Make Dressing
6. Bake
500
A. Bread
B. Rolls
C. Pastries
7. Serve
800
A. Portion meats
B. Adjust warmers
C. Arrange salads
TOTAL HOURS
4000
FIRST YEAR
150
- Safety Instruction
- History
- Present and Future of the Trade
- Trade Jargon
- Tools and Equipment
- Mathematics
- Applied Science
- Reading Comprehension of Technical
- Materials
- Writing of Technical Reports
- Algebra
SECOND YEAR
150
- Geometry and Trigonometry
- Applied Physics
- Reading Comprehension of Technical
- Materials
- Writing of Technical Reading
- Design Applications and Estimating
- Miscellaneous Specialties
- Purchasing and Storage
- Social Economics
TOTAL HOURS
300
