Foundational Skills

  • Identify safety hazards in the kitchen
  • Complete ServSafe Starters® Employee Guide
  • Understand/demonstrate various methods and units of measure for measuring ingredients
  • Identify common kitchen tools used to measure
  • Maintain OACES minimum attendance standards
  • Participate in operation of the Hart Street Café
  • Food hander’s cart

Nutrition & Menu Basics

  • Identify the sources of major nutrients, i.e. carbohydrates, fats, proteins and vitamins
  • Identify common food allergies and appropriate substitutions
  • Describe the function and importance of the menu
  • Identify various types of menus

Tools & Equipment

  • Identify the basic tools and equipment used in the kitchen
  • Demonstrate the proper use, cleaning, sanitizing and storage of common kitchen tools and equipment
  • Identify common knives used in the kitchen and their parts
  • Demonstrate safe use of knives

Recipe Basics & Cooking Principles

  • Identify the major parts of a recipe
  • Demonstrate the ability to read and interpret a recipe before preparation begins
  • Describe moist heat and dry heat cooking methods and other applications that use these methods, i.e. blanching, deglazing, reducing, etc.
  • Describe how to create different flavors in foods through cooking techniques and combination of ingredients

Food Preparation & Production

  • Identify techniques and demonstrate ability to prepare breakfast foods
  • Identify techniques and demonstrate ability to prepare salads, dressings and sandwiches
  • Identify techniques and demonstrate ability to prepare stocks, soups and sauces
  • Identify techniques and demonstrate ability to prepare various starches
  • Identify techniques and demonstrate ability to prepare beef, pork, poultry and seafood
  • Identify methods and demonstrate ability to prepare various pastry items

Food Handler Skills

Complete ServSafe chapter reviews, study questions and quizzes for the following modules:

  • Food Safety is Important
  • Good Personal Hygiene
  • Controlling Time and Temperature
  • Preventing Cross-Contamination 
  • Cleaning and Sanitizing
  • Job Specific Guidelines

Certifications/Instructional Outcomes

  • ServSafe Food Handler
  • ROUXBE – Online cooking school
  • American Red Cross Adult & Infant CPR/First Aid, AED Machine
  • Culinary – Level 1
  • Culinary – level 2
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