| CULINARY ARTS & PASTRY ARTS MARKETABLE SKILLS |
| • Communicate instructions clearly and effectively to staff so that customers’ orders
are prepared correctly.
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| • Budget food supplies, kitchen equipment, and appliances, based on estimates of future
needs.
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| • Ensure freshness of food and ingredients by checking for quality, keep track of
old and new items, and rotating stock.
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| • Weigh, measure, and mix ingredients according to recipes or personal judgment, using
various kitchen utensils and equipment.
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| • Effectively execute standardized recipes using a strong cooking foundation and identify
recipe shortcomings to follow-up with Chef/Manager.
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| • Efficiently plan and execute a kitchen work shift using standards of mise en place. |
| • Work with and through a kitchen brigade/chain of command. |
| • Convert, cost recipes, and create menu prices to achieve a food cost goal; understand
and respect food cost control in kitchen environment.
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| • Control food waste by ensuring all purchased product is utilized. |
| • Work assigned tasks with hospitality sense-of-urgency and critical priority. |
| • Give full attention to what other people are saying, understand the points being
made, and ask questions as appropriate.
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| • Apply multitasking skills, physically and mentally, to complete recipes and tasks
at the same time.
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| • Instruct cooks and other workers in the proper use of all kitchen equipment following
all safety protocols.
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| • Collaborate with other personnel to plan and develop recipes or menus, consider
factors such as seasonal availability of ingredients or the likely number of customers
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| Click here for Culinary Arts program and award information.
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| Click here for Pastry Arts program and award information.
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