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Work Process ScheduleCook (Any Ind) (Alternate Title: Nutrition Care Specialist)Job Description: Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.RAPIDS Code: 0090CBO*NET Code: 35-2012.00Estimated Program Length: 2 YearsApprenticeship Type: ☒ Competency-Based☐ Time-Based☐ HybridSuggested On-the-Job Learning OutlineMonitor food services operations to ensure procedures are followed.CompetenciesDate CompletedInitial A. Monitor and record food temperatures to ensure food safety. B. Monitor use of government food commodities to ensure that proper procedures are followed. C. Monitor menus and spending to ensure that meals are prepared economically. Inspect facilities, equipment or supplies to ensure conformance to standards.CompetenciesDate CompletedInitial A. Monitor and record food temperatures to ensure food safety. B. Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation. Record operational or production data.CompetenciesDate CompletedInitial A. Monitor and record food temperatures to ensure food safety. B. Compile and maintain records of food use and expenditures. Cook foods.CompetenciesDate CompletedInitial A. Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served. Maintain food, beverage, or equipment inventories.CompetenciesDate CompletedInitial A. Rotate and store food supplies. B. Take inventory of supplies and equipment. Clean tableware.CompetenciesDate CompletedInitial A. Wash pots, pans, dishes, utensils, or other cooking equipment. Move equipment, supplies or food to required locations.CompetenciesDate CompletedInitial A. Rotate and store food supplies. Store supplies or goods in kitchens or storage areas.CompetenciesDate CompletedInitial A. Rotate and store food supplies. Clean food preparation areas, facilities, or equipment.CompetenciesDate CompletedInitial A. Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation. Cut cooked or raw foods.CompetenciesDate CompletedInitial A. Clean, cut, and cook meat, fish, or poultry. Prepare foods for cooking or serving.CompetenciesDate CompletedInitial A. Clean, cut, and cook meat, fish, or poultry. Serve food or beverages.CompetenciesDate CompletedInitial A. Apportion and serve food to facility residents, employees, or patrons. Coordinate activities of food service staff.CompetenciesDate CompletedInitial A. Direct activities of one or more workers who assist in preparing and serving meals. Plan menu options.CompetenciesDate CompletedInitial A. Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability. Train food preparation or food service personnel.CompetenciesDate CompletedInitial A. Train new employees. Order materials, supplies, or equipment.CompetenciesDate CompletedInitial A. Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs. Prepare breads or doughs.CompetenciesDate CompletedInitial A. Bake breads, rolls, or other pastries. Determine prices for menu items.CompetenciesDate CompletedInitial A. Determine meal prices, based on calculations of ingredient prices. Suggested Related Instruction OutlineProviderName: Address: Email:Phone Number:Suggested Related Instruction Hours: X*CIP CodeCourse TitleContact Hours12.0508Institutional Food Workers19.0505Foodservice Systems Administration/Management12.0500Cooking and Related Culinary Arts, General12.0505Food Preparation/Professional Cooking/Kitchen AssistantTotal*If related course number data are available, information displayed includes the Classification of Instructional Programs (CIP) code that best represents the field of study, course, or program. CIP provides a taxonomic scheme that supports the accurate tracking and reporting of educational programs. CIP is developed and maintained by the U.S. Department of Education. PK
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Occupation: Cooks, Institution and CafeteriaPage PAGE \* MERGEFORMAT 2 Revised Date: 2020PK
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Occupation: Cooks, Institution and CafeteriaPage PAGE \* MERGEFORMAT 2 Revised Date: 2020PK
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