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 steam kettles.
Measures and mixes ingredients according to recipe, using variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare soups, salads, gravies, desserts, sauces, and casseroles.
Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods. Adds seasoning to foods during mixing or cooking, according to personal judgment and experience. Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked.
Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders.
May supervise other cooks and kitchen employees. May wash, peel, cut, and shred vegetables and fruits to prepare them for use. May butcher chickens, fish, and shellfish.
May cut, trim, and bone meat prior to cooking. May bake bread, rolls, cakes, and pastry.
ON-THE-JOB TRAINING:
APPROXIMATE HOURS
1. MAINTENANCE OF EQUIPMENT AND PERSONNEL
250
A. Good practices in cleanliness in the kitchen
B. Use of kitchen tools and equipment
C. Use of condiments, spices and other raw materials
D. Proper cleaning of dishes and silverware
E. Proper cleaning of cooking utensils
F. Proper cleaning of work table, stoves, refrigerators
and all other equipment
G. Inspection for conformance with sanitary laws and
regulations governing
H. hotels and restaurants
I. Inspection of personal appearance
2. KNOWLEDGE OF FOOD AND THEIR PREPARATION FOR COOKING
1250
A. Soups
1. Preparation of vegetable, chicken and meat
2. Preparation of different kinds of soups, consommé, broth, cream soups
3. Preparation and use of seasoning
B. Sea Foods
1. Proper selection and use of fish, oysters clams
2. Cleaning preparatory to cooking
C. Meats
1. Selection and cutting roasts, steaks and chops
2. Preparation of boiled, fried, roasted and broiled meats
D. Fowls
1. Cleaning fowl preparatory to cooking
2. Preparation of different kinds of servings, roasting broiling, frying or fricassees
E. Vegetables
1. Use of generally used vegetables
2. Cleaning and peeling vegetables
3. Different ways of preparation (sliced, diced, etc.)
4. Blending of vegetable
3. COOKING FOODS PREPARATORY TO SERVING
1750
A. Soups
1. Combining proper items for soups
2. Time control for cooking
3. Preparation and use of seasoning
B. Sea Foods
1. Preparation for cooking fish (boiling, baking,
broiling and frying)
2. Preparation of different clam dishes, such as
steamed, fried, clam chowder, and clams on half shell
3. Preparation of different oysters dishes, such as fried,
scalloped, stewed, and
4. oysters on the half shell
5. Preparation of lobsters; boiled, broiled,
lobster Newburgh
6. Preparation and use of seasoning
C. Meats
1. Cooking various roast and control of the required
length of time cooking each kind of roast
2. Cooking meats by boiling and practice in the different
procedures for salt and fresh meats
3. Broiling meats and time control required for rare, medium
and well done meats
4. Frying meats for short orders, dinners and sandwiches
5. Preparation and use of seasoning
D. Fowl
1. Preparation of different fowl orders for roasting, broiling,
frying and fricassee
2. Preparation of various kinds of dressings
3. Preparation and use of seasoning
E. Vegetables
1. Control of timing for cooking different vegetables
2. Preparation and cooking potatoes in different styles such as pan fried,
3. French fried, boiled, baked and scalloped
4. Creaming vegetables
5. Seasoning
4. PREPARATION OF SALADS, DRESSINGS AND SAUCES
600
1. Use of items used in preparation of salads, dressings and sauces
2. Use of the different kinds of dressings such as olive oil, mayonnaise, French dressing, Russian dressing and Roquefort dressing
3. Preparation and use of standard sauces and combination of sauces
5. PASTRY
1000
1. Preparation and baking of bread and rolls
2. Preparation and baking of cakes and cookies
3. Preparation and baking of pies
4. Preparation and baking of French pastries
5. Preparation and baking of Danish pastries
6. PURCHASING SUPPLIES AND PLANNING MENU
250
1. Purchasing supplies with close check on local market conditions
2. Attractive placement of foods on menu
3. Practice in receiving food orders from waiters in systematic order
7. APPETIZERS AND RELISHES
100
1. Preparation and use of appetizers and relishes
2. Use of various suitable combinations
8. PREPARATION OF BEVERAGES
100
1. Coffee
2. Tea
3. Cocoa
4. Iced drinks
5. Other drinks
9. FOOD STORAGE
100
1. Storing of food for deep freeze and refrigeration
2. Checking food in storage for prevention of waste
10. REFRIGERATION
100
1. Use of the different types of refrigerators and different compartments
2. Temperature control
3. Cleaning and defrosting refrigerators
11. BANQUET DEPARTMENT
400
1. Estimating, preparing and cooking for a banquet
2. Garnishment of each plate
3. Serving food that is hot at time of serving
12. INSPECTION FOR REQUIREMENTS OF LAW IN FOOD BUSINESS
100
TOTAL HOURS
6000
RELATED INSTRUCTION
FIRST YEAR
- Introduction to Food Service
- Sanitation and Safety
- Basic Food Preparation/Introductory Cooking
- Business Mathematics/Food Cost Accounting
SECOND YEAR
- Food and Beverage Service
- Nutrition
- Garde Manger
- Menu Planning and Design
THIRD YEAR SEQUENCE
- Baking
- Purchasing
- Supervisory Management
- Advanced Food Preparation
