Cecile Blog Spot

   Commercial Cooking/ Culinary Arts consists of competencies that a person must achieve to clean kitchen areas, cook hot and cold meals, and prepare, portion and plate meat/food to guests in hotels, motels, restaurants, clubs, and canteens, resorts, and luxury lines/cruises.

After the training the students should be aware of the following competencies:

BASIC COMPETENCIES

·         Participate in workplace communication.

·         Work in a team environment.

·         Practice career professionalism.

·         Practice occupational health and safety procedures.

COMMON COMPETENCIES

·         Develop and update industry knowledge.

·         Observe workplace hygiene procedures.

·         Perform computer operations.

·         Perform workplace and safety practices.

·         Provide effective customer service.

CORE COMPETENCIES

·         Clean and maintain kitchen premises.

·         Organize and prepare food.

·         Select, prepare and cook meat.

·         Receive and store kitchen supplies.

·         Prepare stocks, sauces and soups.

·         Prepare cook and serve food for menus.

·         Prepare appetizers and salads.

·         Prepare sandwiches.

·         Prepare vegetables, fruits, egg, and starch products.

·         Prepare and cook poultry and game.

·         Prepare and portion controlled meat cuts.

·         Prepare and cook seafood.

·         Prepare hot and cold desserts.

·         Prepare pastry, cakes, and yeast-based products.

·         Present food.

·         Package prepared foodstuffs.