Cook (Chef - Hotel and Restaurant) apprenticeship

Description of an apprenticeship as a Cook (Chef - Hotel and Restaurant) apprenticeship

Cook (Chef - Hotel and Restaurant) apprenticeship

DOT code: 313.361-014

Visit the Occupational Outlook Handbook for a detailed description of this trade. Type the trade name in the search box and hit enter.

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.

Work process schedule

Task Hours A. Maintenance of equipment and personnel 250 B. Knowledge of food and their preparation for cooking 1250 C. Cooking foods preparatory to serving 1750 D. Preparation of salads, dressings, and sauces 600 E. Pastry 100 F. Purchasing supplies and planning menu 250 G. Appetizers and relishes 100 H. Preparation of beverages 100 I. Food storage 100 J. Refrigeration 100 K. Banquet department 400 L. Inspection for requirements of law in food business 100 (Every 2,000 hours = one year) total hours: 6000 A detailed description and expanded work process schedule for this trade can be accessed by clicking on the work process folder at the top of this page

Related technical instruction

The Commonwealth of Massachusetts requires 150 hours each year of related technical instruction which must be mastered by the apprentice in order to successfully complete the program. Basic information regarding instruction for this trade is shown below. For further information, please call the Division of Apprentice Standards at [phone].

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
Garden manager
Menu planning and design

Third year
Baking
Purchasing
Supervisory management
Advanced food preparation

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