PLEASE OBTAIN A PROGRAM REGISTRATION AND APPRENTICESHIP AGREEMENT FROM THE BARREN COUNTY BOARD OF EDUCATION CENTRAL OFFICE
OCCUPATION SCHEDULE FOR: COOK O*NET/SOC CODE: 35-2014.400
RAPIDS CODE: 0663HY
This schedule is attached to and a part of these Standards for the above identified occupation.
1.TERM OF APPRENTICESHIP
The term of the occupation shall be the satisfactory completion of the work processes as listed
inthese
Standards and shall be a period of either 4,000 hours (2 years) or a period of 6,000 hours (3
years) supplemented by the required hours of related instruction. The Hybrid type will require the
4,000 hour parameters as a minimum and the 6,000 hour parameters as a maximum to successfully
complete the term of apprenticeship.
2. RATIO OF APPRENTICES TO SUPERVISORS
Ratio of Journey workers to Apprentices are to be established on a local program basis by each
individual state and as indicated in Section Vll should be consistent with proper supervision,
training, safety, and continuity of employment
See the attached lists for the Qualifications for a Supervising Chef and Qualifications for a
Sponsoring House.
3. APPRENTICE WAGE SCHEDULE
Apprentices shall be paid a progressively increasing schedule of wages This progression is to be
determined by each state's individual requirements. ff a state does not have a specific
progression requirement or prefers to use an alternative progression scale, we have provided a
sample below:
2 Year Term Examole:
1st 6 months + 0 boon = 60%
2nd 6 months + 1000 hours= 70%
3rd 6 months +2000 hours = 80%
4th 6 months + 3000 hours "" 90o/• 5th 6 months+ 4000 hours = 100%
3 Year Term Example:
1st 6 months + 0 hours = 50%
2nd 6 months+ 1000 hours= 55%
3rd 6 months+ 2000 hours= 60%
4th 6 months + 3000 boors = 70%
Sth 6 months+ 4000 hours= 80%
6th 6 months+ 5000 hours = 90%
7th 6 months+ 6000 hours =100%
4. SCHEDULE OF WORK EXPERIENCE (See Pg 20)
The Apprenticeship Committee may modify the work processes to meet local needs prior to submitting
these Standards to the appropriate Registration Agency for approval.
5. TYPES OF APPRENTICESHIP
In addition to the existing types of apprenticeship which are the 4,000 hour and 6,000 hour
programs, the
ACFEF has added a hybrid type program. This hybrid type of apprenticeship will combine a
competency based course work with a time based course work. Apprentices will be required to pass a
written exam as well as complete all required competencies for each station. The apprentice will be
eligible to take the written exam upon surpassing the 4,000 hour program's per station requirement
and completing all station specific competencies. The apprentice will be allowed to accrue hours
up to the 6,000 hour program's per station requirement Upon meeting at least the minimum per
station hour requirement, completing all competencies, and passing the written exam, an apprentice
will be issued an Interim Credential for that station. These credentials are designed to afford
apprentices a·proof of training in a progressive manner throughout their apprenticeship, as opposed
to being forced to wait until overall program completion to prove training in any individual area.
prove training in any individual area.
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SCHEDULE OF WORK EXPERIENCE
For apprentices of a Hybrid Apprenticeship program, an Interim Credential will be awarded to each
apprentice after successful completion of each of the Work Stations listed below. Once all
workstations are completed the apprentice will then receive their Certificate of Completion of
Apprenticeship from the registration agencies.
Work Stations
Cook 4000 hr. J!rO!mlm 6000 hr. :Qrogram
Hybrid
I. Steward 120 160
120-
160
II. Breakfast Cook 200 320 200-
320
ill. Vegetable, Starch & Pasta 600 960 600-
960
IV. Fabrication 200 280 200-
280
V. Broiler Char-grill 560 800 560-
800
VI. Soup and Sauce 520 760 520-
760
Vll. Pantry and Cold Food 600 960 600-
960
Vill. Cooking Techniques 800 1200 800-
1200
IX Baking and Pastry 240 320 240-
320
X. Sunervisory Develonment 160 240 160-
240
Total Hours 4000Hours 6000Hour 4000-6000
Hour
WORK PROCESSES
1. STATION TITLE: STEWARD
TIME SPENT IN STATION: 120 to 160 hours
STATION DESCRIPTION: Responsible for the overall cleanliness and maintenance of the kitchen and its
supporting facilities plus equipment, tools and supplies.
A. Sanitation, Safety and Professionalism
1. Practice sanitation and safety inthe receiving and storage of foods, food preparation,
service
of foods, and clean up procedures
2. Practice the principles, techniques, and skiUs infood preparation and all related areas
3. Utilize food service equipment and utensils efficiently and safely at all times
4. Wear professional chefs attire emphasizing acceptable standards of personal hygiene
5. Identify alternative methods to prepare menu items to meet special dietary needs
6. Practice acceptable communication and customer service skills
7. Operate as an effective team member
B. Tools and Equipment
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b. Control storage of perishable goods
4. Identify and exterminate insects and vermin
a. Prepare kitchen area for bug spraying
5. Safety
a. Store toxic chemicals properly
b. Recognize and correct unsafe fire hazards
c. Use hand fire extinguisher
d. Recognize and correct unsafe safety hazards
e. Use and insist on safe lifting and carrying procedures
f. Identify adequate ventilation and light in work areas and washrooms
6. Ware washing
a. Prepare pots and pans for cleaning
b. Wash pots and pans
c. Sanitize pots and pans
d. Allow pots and pans to air dry
e. Store pots and pans
f. Set up/tum on dishwasher
g. Prepare dishwashing area
h. Prepare d.ishware for washing
i. Wash dishware
j. Clean dishwashing area
k. Break down/clean/dishwasher
I. Store dishes
m. Prepare utensils for washing
n. Wash utensils
o. Store utensils
p. Prepare silverware for washing
q. Wash silverware
r. Store silverware
7. Waste Disposal
a. Clean garbage cans
b. Collect garbage
c. Maintain garbage area.
8. Health Inspection
a. Perform an unofficial health inspection
E. Sustainability through Purchasing/Procurement
1. Identify environmentally friendly cleaning products that could be utilized in place of current
products used. Keep in mind comparable cost comparisons
2. Research/identify the benefits of using natural fiber textiles
3. Identify regularly purchased products that could be replaced with recyclable, reusable or
biodegradable items
2. STATION TITLE: BREAKFAST
TIME SPENT IN STATION: 200 to 320 hours
STATION DESCRIPTION: Responsible for the preparation, production, and service of both a Ia carte
and buffet breakfast meals.
A. Sanitation, Safety, and Professionalism
I. Practice sanitation and safety inthe receiving and storage of foods, food preparation,
service
of foods, and clean up procedures
2. Practice the principles, techniques, and skills infood preparation and all related areas
3. Utilize food service equipment and utensils efficiently and safely at all times
4. Wear professional chefs attire emphasizing acceptable standards of personal hygiene
5. Identify alternative methods to prepare menu items to meet special dietary needs
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b. Prepare and cook home fried potatoes
8. Prepare hot cereals and toast breads
a. Cook o$eal
b. Cook a second hot cereal
c. Toast a variety of types of breads, including English muffins
9. Prepare breakfast beverages
a. Brew regular and decaffeinated coffee
b. Brew hot tea
c. Reconstitute frozen juices
d. Squeeze fresh orange and grapefruit juices
e. Prepare a fruit or yogurt based smoothie
I0. Prepare fruits for breakfast
a. Section grapefruit
b. Section cantaloupe
c. Dispense canned fruit
d. Clean and slice or section a variety of fruits, then arrange on platter for breakfust buffet
11. Prepare breakfast items for a Ia carte and buffet style service
E. Garnishment and Layout
1. Identify and implement multiple plating garnishes
2. Design & set up breakfast buffet layout
F. Nutrition
1. Be aware of the variety of fats and oils used in cooking breakfast, and
their health impact
2. Create a breakfast plate that is lower in calorie and fat content
G. Sustainability through Waste Control
1. Identify products appropriate for composting
2. Identify the money saving benefits of recycling
3. Identify a variety of products that can be recycled
4. Identify a variety of areas where waste control can be utilized inthe kitchen
5. Research recycling and composting policy inyour municipality
3. STATION TITLE: VEGETABLE, STARCH & PASTA TIME SPENT IN STATION: 600 to 960 hours
STATION DESCRIPTION: Responsible for fabricating, cooking, and serving all fruits, vegetables,
cereals, grains, beans, tubers, and farinaceous product.
A. Sanitation, Safety and Professionalism
1. Practice sanitation and safety in the receiving and storage of foods, food preparation,
service
of foods, and clean up procedures
2. Practice the principles, techniques, and skills in food preparation and all related areas
3. Utilize food service equipment and utensils efficiently and safely at all times
4. Wear professional chefs attire emphasizing acceptable standards of personal hygiene
5. Identify alternative methods to prepare menu items to meet special dietary needs
6. Practice acceptable communication and customer service skills
7. Operate as an effective t am member
B. Tools and Equipment
1. Identify and use a variety of small hand utensils
a. Peelers
b. Channel knife
c. Melon ball cutter
d. Tomato corer
e. Zigzag cutter
f. Brushes
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c. Spoons
1. Slotted
2. Perforated
3. Solid
4. Measuring
d. Ladles - 2. 4, 6, 8 oz.
e. Strainers
1. Spider
2. Chinacap
3. Colander- 11 quart, 16 quart
f. Mandolin
g. Spaetzle press
h. Whips
1. French
2. Piano wire
i. Funnels
j. Various scales
k. Liquid measures
l. Dcy measures
m. Can opener
n. Mixing bowls
o. Immersion blender
8. Identify and select cutting boards
9. Identify and select various sizes of storage containers, lids
10. Identify need to request tool and equipment repairs
11. Clean and maintain all equipment related to vegetable production
C. Product Identification and Knowledge
1. Determine acceptable quality in fresh fruits and vegetables
2. Properly store fruits and vegetables
a. Maintain proper temperature
b. Rotate stock
c. Keep storage area cleaned
d. Keep all fruits and vegetables properly covered
3. Identify a wide variety of vegetables - recognize various types of vegetables and determine
whether they are roots, stems, seeds, leaves or fruits of a plant
4. Identify various stages of ripeness for fruits and vegetables and explain how that will
relate to cooking
5. Identify the best times of the year for different fruits and vegetables
6. Identify the regions or locations where fruits and vegetables originate
7. Identify, select, and understand the use of a wide variety of dried pasta products
8. Identify, select, and understand the use of a wide variety of dried beans and legumes
9. Identify, select, and understand the use of a variety of the types of potatoes and other tubers
10. Identify, select, and understand the use of a wide variety of farinaceous products and cereals
11. Identify, select, and understand the use of a wide variety of nuts
12. Identify, select, and understand the use of a wide variety ofmushrooms
13. Describe the conditions for progressing or retarding ripening of fruits and vegetables
D. Production
1. Pre-preparation of fruits, vegetables, farinaceous products, and tubers
a. Clean and peel a wide variety of fruits and vegetables
1. Peel fruit, vegetables, and tubers
2. Core fruit and vegetables
3. Section fruit, vegetables, and tubers
4. Zest or score citrus fruit
b. Execute all of the standard cuts on fruits, vegetables, and tubers
1. Slice
2. Chop
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I. Prepare pasta dough
2. Prepare mix for dumplings/spaetzle
3. Prepare gnoccbi dough
d. Prepare dried and fresh pasta in six different ways Examples :
1. Spaghetti marinara
2. Macaroni and cheese
3. Penne Primavera
4. Fettuccine Alfredo
5. Stuffed manicotti
6. Gnocchi Romano
e. Prepare various fruit preparations Examples:
1. Applesauce
2. Stewed fruit
3. Chutneys
f. Prepare dried beans and legumes
Examples:
I. Baked beans
2. Split pea puree
3. Boiled lima beans
g. Prepare grains and cereals
1. Prepare a variety of rice dishes Examples:
a. Rice pilaf
b. Risotto
c. Chinese fried rice
d. Basmati rice
2. Prepare barley
h. Prepare roasted vegetables for purees and mousses
i. Utilize and prepare canned vegetables
j. Utilize and prepare frozen vegetables
E. Garnishment and Layout
1. Cook to retain color for appearance
2. Control portion size for plate balance
3. Utilize varieties of cuts and colors for appearance
4. Mix colors in fruits and vegetables for plate balance
5. Combine vegetables and starches for appearance and texture
6. Utilize various toppings and garnishes
7. Utilize various sauces fot effect of presentation and taste
8. Work with the varieties of shapes of vegetables, fruits, starches for composition and balance
9. Prepare vegetables and starches for both a Ia carte and buffet style service
F. Nutrition
1. Cook vegetables in a manner for the retention of vitamins and minerals
2. Utilize alternative flavoring methods - spicing, herbs, vegetable purees, stocks, natural
juices
to replace fats and sodium
3. Minimize use of saturated fats in dishes
4. Store cooked and raw vegetables using a method to retain vitamins and minerals
5. Learn the nutritive values associated with fresh fruits and vegetables and how to maintain
these nutrients during preparation and cooking
G. Sustainabillty through Energy Conservation
1. Develop a power up /power down worksheet for your facility
2. Identify/research the cost benefit of replacing one pieee of large kitchen equipment with an
energy saving model.
3. Identify energy saving plan for lights
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3. Identify shellfish
a. Shrimp
b. Clams
c. Oysters
d. Mussels
e. Lobsters
f. Crabs
4. Identify fish
a. Flat
b. Round
c. Fat
d. Lean
5. Identify and select the portions that break down from the secondary cuts and recommended
cooking techniques
a. Steaks Examples:
I. T·bone
2. New York Strip
b. Cutlets
c. Poultry Examples:
1. Wings
2. Boneless breast
d. Sausages
e. Chops
f. Shellfish
1. Lobster tail
g. Fish
Examples:
1. Fillets
2. Steaks
6. Identify offal's/variety meats
D. Production
1. Fabricate- poultry, meat, seafood
a. Prepare the area where fabrication will occur
b. Clean (remove skin, fat, gristle) from meat cuts
c. Identify and select meats from primal cuts to secondary cuts
d. Break down.secondary cuts into portion sizes Example:
1. Portion strip loin
2. Cut filet of beef into:
a. Chateaubriand
b. Filet mignons
c. Tournedos
3. Cut whole chicken into:
a. Airline breast
b. Double breast
c. Quarters
d. Pieces of eight
e. Pound meat to tenderize
f. Debone poultry
g. Tie meat and poultry
1. Truss chickens
2. Tie string to form a net around meats to be roasted
h. Grind beef and form for appropriate applications
i. Portion Pork, Veal, or Lamb Loin into
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7. Clean and.maintain all equipment related to thls station
C. Product Identification and Knowledge
1. Identify and select different individual and whole cuts of meat, poultry, and seafood used for
broiling, grilling, and roasting
a. Beef, Veal, Lamb, and Pork Examples - individual cuts:
I. Sirloin steak
2. Chop
Examples - whole cuts:
1. Loin
2. Flank
3. Topround
b. Poultry ·
Examples:
1. Individual cuts - airline chicken breast
2. Whole cuts- semi-boneless half
c. Sausages
d. Seafood
Examples:
l. Steaks
2. Filleted side
3. Whole
8. Identify and select marinades and seasoning mixes used for broiling, grilling, and roasting
9. Understand the meat costs of various commercial cuts and how this affects the determination
and portion size and weight of the finished product
10. Determine the cooking and shrink factor of various cuts from raw to finished, and how these
factors relate to the preparation of large quantities of meat
11. Specify verbally how a particular cut of meat should be cooked and at what temperature in order
to maximize flavor with minimum shrinkage. Demonstrate this knowledge by weighing in a raw meat
cut, cooking it, detennining the shrink factor, and the finished portion cost.
12. Demonstrate a knowledge of proper roasting and holding temperatures and the internal
temperatures of different states of doneness
13. Identify and select oils and butters for basting mixes
a. Recognize the smoking point for different oils and fats
14. Identify and select sauces for broiling, grilling, and roasting items; prepared sauces and
scratch sauces
15. Distinguish the different degrees q.f doneness in meats, poultry, seafood and vegetables
16. Identify and select all materials for hot sandwiches
a. Breads
b. Cheeses
c. Spreads
d. Sauces
17. Identify and select materials for making hot hors d'oeuvres
D. Production
1. Prepare compound butters
a. Prepare maitre d' hotel butter
2. Prepare marinades
3. Prepare seasoning mixes
a. Wet basting mixes
b. Dry spice and herb mixes
4. Prepare hot hors d'oeuvres such as Rumaki, Brochettes and Stuffed Mushroom Caps
- Prepare hot appetizers such as Oysters Rockefeller or Chicken Satay
6. Prepare hot sandwiches utilizing the oven, broiler, grill and griddle
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b. Bain marie containers
1. Ceramic
2. Stainless steel
c. Sauce pans
b. Saute pans
c. Locker pan for roasting bones
d. Open burner stove top
e. French top
b. Strainers
1. 5 qt china cap
2. Fine mesh china cap
3. Cheesecloth
4. Colander
i. Containers and lids for storing soups, sauces, and stocks
j. Containers for serving soup
1. Bowls
2. Cups
3. Crocks
4. Deep dish plate
k. Whips
I. Dippers and skimmers
1. Ladles- 2,4,6,8 oz
2. Skimmer
3. Spider
4. Serving spoons
2. Clean and maintain all equipment related to soup and sauce production
C. Product Identification and Knowledge
l. Identify and demonstrate a working knowledge of the use of soup, sauce and stock bases
a. Dry
b. Paste
c. Liquid
2. Gain a working knowledge of the use of bases and flavorings for the preparation of various
sauces and gravies
3. List ingredients and seasonings used in stock preparation
4. Identify and describe the use of stocks
a. White stock
b. Brown stock
c. Fish stock
5. Demonstrate the preparation and uses of glazes prepared from stocks
6. Identify and select thickening agents
a Arrowroot
b. Roux
1. White roux
2. Blond roux
3. Brown roux
c. Cornstarch
d. Beurre manie
e. Whitewash
f. Breadcrumbs
g. Liaison
7. Identify the seasoning forms
a. Sachet bag
b. Mirepoix
c. Dry seasoning mixes
d. Liquid flavorings
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b. .Cream of asparagus
7. Prepare puree soups
Examples:
a Puree ofsplitpea
b. Potage Crecy
8. Prepare bisque
Examples:
a. Lobster
b. Shrimp
9. Prepare chowders
Examples:
a. New England clam
b. Com
l0. Prepare specialty and national soups Examples:
a. French Onion gratinee
b. Minestrone
c. Gazpacho
d. EggDrop
11. Prepare sauces
a. Leading (Mother) sauces -make the following
1. Bechamel
a. Prepare two small sauces Examples:
1. Cheese
2. Nantua
2. Veloute (Veal,Chicken, Fish)
a. Prepare two small sauces Examples:
1. Supreme
2. Curry
3. Espagnole
a. Prepare two small sauces Examples:
1. Bordelaise
2. Chasseur
b. Prepare classical demi-glace
4. Tomato sauce
a. Prepare two small sauces Examples:
1. Creole
2. Portuguese
5. Hollandaise
a Prepare two small sauces Examples:
1. Maltaise
2. Beamaise
b. Specialty sauces
1. Prepare au jus
2. Prepare pan gravy
3. Prepare meat glace from stock meats
4. Prepare Fond Lie
E. Garnishment and Layout
1. Demonstrate proper use of garnish to enhance the flavor, texture and visual appearance of
soups and sauces
a. Garnish sauces
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b. Paring knife
i. Channel knife
j. Corer
2. Use a variety of machines:
a. 2 quart mixer
b. 30 quart mixer
c. Meat grinder with attachments
d. Food processor
e. VCM (Vertical Cutter Mixer)
f. Buffalo chopper
g. Blender
h. Use and care for electric slicer - break down, clean
3. Use molds for mousses, gelatin
4. Clean and store fancy platters, mirrors
5. Clean and store buffet stands
6. Demonstrate a working knowledge of refrigerators and freezers
a. Walk-in
b. Reach-in
7. Clean and maintain all equipment related to production inthis station
C. Product Identification and Knowledge
1. Identify, select, and explain use of the following:
a Fruits
1. Fresh
2. Exotics
3. Canned
4. Dried
5. Frozen
b. Leaf vegetables- aware of varieties, uses
c. Vegetables
d. Beans and legumes
e. Tubers
f. Meats for meat salads
g. Coldcuts
h. Breads assorted
i. Sandwich spreads
j. Cheese
l. Bacteria ripened, from inside Example: Cheddar
2. Bacteria ripened, from outside
Example: Limburger
3. Mold ripened, from inside Example: Roquefort
4. Mold ripened, from outside
Example: Camembert
5. Un-ripened
Example: Cream
k. Olives/pickled vegetables
I. Dairy products
m. Pate spice, spice mixes and blends
n. Gelatin, aspic and chaud froid
o. Liquors to flavor mousse, dressings, sauces
p. Seasonings - herbs
q. Bottled dressings/dry mixes
r. Sausages
s. Pates, gala.utines, terrines
t. Pastas and farinaceous products
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c. Galantines and ballotines
d. Terrines
e. Prepare flavored aspic
f. Coat with flavored aspic
g. Pickle foods
6. Prepare salads
a. Prepare greens for salads
b. Prepare leafy salads
c. Prepare vegetable salads
1. Composed salads
2. Mixed - potato, coleslaw
d. Prepare meat salads
e. Prepare seafood and fish salads
f. Prepare legumes and farinaceouS salads
1. Pasta
2. Rice
3. Macaroni
g. Prepare legumes
h. Prepare fruit salads
i. Prepare gelatin salads
7. Prepare cold sandwiches
a. Sliced meat
b. Sliced cheese
c. Meat, seafood,_ and egg salad
d. Combination
e. Vegetable
f. Sandwich special
g. Finger
h. Canapes
i. Stock and maintain condiments for sandwiches
j. Stock and maintain breads for sandwiches
8. Extract juice from fruits and vegetables
9. Prepare cold appetizers
a. Seafood cocktails
b. Fruit cocktails
c. Shuck oysters
d. Open clams
10. Prepare assorted cold hors d'oeuvres/canapes
11. Prepare cheese boards and tr ys
12. Prepare cold entree and salad plates
13. Prepare cold soups
Examples:
a. Vichyssoise
b. Gazpacho
c. Fruit soup
14. Demonstrate the ability to set up, maintain and supply a cold station
E. Garnishment and Layout
1. .Prepare buffet showpieces
a. Prepare decorated pieces using aspic and/or chaud froid
b. Produce sculptures: ice, fat, fruit and vegetables
c. Produce decorated mirrors and platters
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8. Identify and select tools to go with deep fryer
a. Fryer baskets
b. Wire strainers
c. Filter papers
d. Chinacap
9. Identify fish poacher
10. Identify and select casseroles
11. Clean and maintain all equipment related to this station
C. Product Identification and Knowledge
1. Identify and select mise en place necessary for dishes
2. Identify quality in pre-fabricated items
3. Identify proper portion sizes
4. Identify proper cooking temperatures with various types offoods to be deep fried
5. Identify various types of wild game
D. Production
1. Clarify butter
2. Prepare meuniere butter
3. Prepare beurre noisette
4. Prepare beurre noir
5. Prepare final preparation of fabricated meats and seafood for dishes
6. Stuff meat, fish, poultry, and seafood for production
7. Bread meat, fish, poultry, and seafood using standard breading procedure for production
8. Batter meat, fish, poultry, seafood and vegetables for production
a. Prepare tempura batter
b. Prepare beer batter
c. Prepare fritter batter
9. Pan-fry entrees
a. Prepare pan fried fish
b. Prepare pan fried chicken breast
10. Deep fty entrees and side dishes - both from scratch and prefabricated
a. Blanch fresh French fries then finish them for color.
b. Fry entree items
1. Raw items from scratch
2. Prefabricated items
11.Poach entrees
a. Prepare poaching liquid
b. Poach fish
c. Poach chicken
12. Braise entrees
Examples:
a. Prepare pot roast
b. Braise veal or pork shanks
13. Bake entrees and casseroles Examples:
a. Stuffed bell peppers
b. Moussaka or lasagna
c. Shepherd's Pie
14. Stew entrees/fricassee entrees Examples:
a. Prepare a goulash or a meat stew
b. Prepare stewed chicken and dumplings
c. Chicken Fricassee
d. Veal blanquette
15.Saute entrees
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I. Chefs knife
j. Bench knife
k. Lame
I. Bread knife
m. Palette knife
n. Mixing bowls
o. Cutting boards
p. Bench brush
q. Graters
r. Citrus zester
s. Rasp
t. Swivel bladed peelers
u. Apple corer
v. Metal spatulas
w. Melon ball cutters
6. Identify and select tools for decor work
a Pastry bags
b. Piping tips
c. Parchment paper -and it's uses
d. Cake and decorating combs
e. Tum tables
f. Chocolate cutters
g. Dipping tools
h. Chocolate molds
i. Fondant funnel
j. Heavy copper pot
7. Identify and select thermometers used in baking and pastry
a. Mercury thermometer
b. Stem-type thermometer
c. Probe thermometers
d. Instant read thennometer
e. Candy thennometers
8. Identify and select types of pans used in baking and pastry
a. Spring form
b. Muffin tins
c. Bread loaf pans
d. Angel food tubes
e. Sheet pans
f. Round cake- 8", 10"
g. Piepans
h. Tartpans
i. Barquette tins
j. Flan rings
k. Hotel pans
I. Flexible silicone molds
m. Flexible silicone mats
9. Identify and select pots and pans for pastry cooking
a. Saucepots
b. Double boiler
10. Identify and select glassware and china for serving desserts
a. Parfaits
b. Coupes
c. Dessert plates
11. Identify and select stationary equipment for baking and pastry
a. Ovens
1. Deckoven
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g. Lard
11. Identify and select sweeteners
a. Granulated sugar
b. Powdered sugar
c. Molasses
d. Brown sugar
e. Comsyrup
f. Honey
g. Maple syrup
h. Turbinado sugar
i. Cooking syrups
j. Simples syrups
k. Cooked sugar
l. Reduced fruit juices
12. Identify and select leavening agents
a. Yeast -Instant dry,can pressed , active dry
b. Simple sourdough starter
c. Baking soda
d. Baking powder
e. Ammonium bicarbonate
f. Eggs
13. Identify and select salt, flavorings and spices
a. Chocolate and cocoa ·
b. Extracts and emulsions
c. Baking spices- nutmeg, cinnamon, mace, cloves, ginger, caraway, poppy seed, anise, allspice,
cardamom, and other
d. Liquors
e. Flavor concentrations
14. Identify and select prepared bakers fillings
a. Fruit fillings
b. Baker's cheese
c. Nut ftllings
d. Nougat paste
15. Identify and select nuts
16. Identify and select fruits for pastry and baked goods
17. Identify and select frozen pre-prepared baked goods and pastry products
a Puff paste dough and Danish dough
b. Ready-proof rolls and breads
c. Pre-made cakes, pies, desserts, convenience products
D. Production
1. Apply the basic principles of baking and pastry and the basic knowledge of ingredients and
procedures including the vocabulary and terminology to production
2. Prepare yeast dough and yeast dough products
a Produce different yeast breads and rolls
b. Produce sweet roll dough and sweet roll dough products
3. Prepare rolled-in dough and rolled-in dough products Either:
Form, fill, and bake Danish Or: Prepare croissants
4. Produce quick breads
a. Prepare soft dough and produce biscuits
b. Mix batters
1. Prepare com bread and one other quick bread
Example:
a. Banana
2. Prepare muffins
BULLETIN 2011-22
Bulletin 2011-22
3. Make one soft filling pie
d. Bake and finish pies
e. Bake pre-made pie
10. Prepare and bake pate au choux paste Examples:
a. Eclairs
b. Cream puffs
11. Understand the production and handling of puff paste dough, how to work with it and use it to
make several items
Examples:
a. Turnovers
b. Cream horns
c. Patty shells
d. Napoleon
12. Prepare meringue
a. Prepare common meringue
b. Prepare either Swiss or Italian meringue
13. Prepare fruit desserts
a. Prepare poached pears
b. Prepare apple crisp
14. Prepare puddings and pastry fillings
a. Prepare vanilla custard sauce (creme anglaise)
b. Prepare pastry cream
c. Prepare baked custards
d. Prepare creme bril.lee
e. Prepare baked pudding Examples:
1. Rice
2. Bread pudding
f. Prepare one of the following:
I. Bavarian cream
2. Chocolate mousse
3. Souffle
15. Prepare ice cream desserts
a. Prepare parfaits
b. Prepare sundaes (coupes)
1. Prepare traditional sundaes
2. Prepare one of the following:
a. Pear Belle Helene
b. Peach Melba
c. Bananas Foster
c. Prepare a bombe
d. Prepare Baked Alaska
16. Prepare Dessert Sauces
a. Fruit purees
b. Caramel sauce
c. Chocolate sauce
17. Understand the principles ofpastillage, marzipan, nougat, chocolate, blown and spun sugar, and
the varieties of fancy pastry and candies
18. Understand the proper serving procedures and portion size for a variety of desserts.
E. Garnishment and Layout
1. Use various garnishes to enhance plated dessert
2. Prepare sweetened whipped cream and garnish desserts using a pastry bag
3. Assemble pastry and cookie trays for display
4. Set up the desserts and pastries for a buffet
F. Nutrition
BULLETIN 2011-22
Bulletin 2011-22
10. Relate procedures for an individual to collect unemployment
D. Purchasing
1. Take a physical inventory, compare to pars, and draft a purchase order based on house
specifications
E. Sustainability -Be a Leader in Sustainable Practices
1. Identify 3 areas that can result in a cost benefit when sustainabHity initiatives are
established
2. Add "energy awareness" to your employee training
3. Lead by example- close doors, tum off lights, monitor climate controls. Follow ''power up"
and "power down" schedules.
4. Identify sustainable activities that can save money inthe kitchen
5. Explain how following sustainable practices can improve your business
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