!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> Streamline Training & Documentation: Task Competencies

Thursday, April 03, 2008

Task Competencies

Long Beach City College offers a representative compilation of the task competencies a successful graduate of their culinary arts program will have acquired. This type of competency model is to be contrasted with other types of competency model:
  • result competencies

  • output competencies

  • knowledge, skills, and attitude competencies

  • superior-performer differentiators

  • attribute bundles
All of these types of competency model are described in an excellent overview article published in the May 1997 issue of Training and Development.

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Long Beach City College's
Culinary Arts Competencies

Introduction to the Profession
  • Cite and describe the attributes of a culinary professional

  • Knowledgably discuss the chef’s role as a businessperson

  • Describe four areas in which chefs must be managers

  • List various types of foodservice establishments

  • Explain the background and importance of a kitchen and dining room brigade system

  • Name and describe a variety of culinary career opportunities
Food and Kitchen Safety
  • Explain what is meant by adulterated foods and the ways in which foods become adulterated

  • Name the type of pathogens responsible for food-borne illness, and describe how they affect foods as well as how they reproduce in foods

  • Name and explain the three conditions for pathogen growth in potentially hazardous foods

  • List and use several techniques to avoid cross contamination

  • Explain the importance of proper hand washing

  • Keep foods out of the danger zone

  • Hold, cool, reheat, and serve cooked or ready-to -serve foods safely

  • Thaw frozen foods safely

  • Explain what is meant by Hazard Analysis Critical Control Points (HACCP) and describe the use of a HACCP plan in a professional kitchen

  • Explain what is meant by kitchen safety and list several guidelines and techniques for maintaining safety in the kitchen and dining room

  • Identify the appropriate regulations, inspections, and certifications required of foodservice personnel
Equipment Identification
  • Use the rules for knife care, use, and storage to perform all cutting tasks safely and efficiently

  • Identify the basic parts of a knife

  • Identify a variety of knives and use them properly

  • List a number of sharpening and honing tools and explain how to use sharpening and honing techniques to keep knives functioning safely and efficiently

  • Name a variety of hand tools, describe their functions, and select and use these tools properly to complete a specific task

  • Name a variety of small equipment used to grind, slice, mix, and purée foods

  • List the guidelines for working safely with large equipment

  • Name and describe a variety of kettles, steamers, ranges, and ovens

  • Name and describe various types of refrigeration equipment
Salad Dressings and Salads
  • Use the basic ratios and methods to prepare vinaigrettes and mayonnaise

  • Describe how to rescue a broken mayonnaise

  • Evaluate the quality of salad dressings according to the correct quality standards

  • Name the purposes for a green salad

  • Select and combine salad greens and wash, dry, and store them properly

  • Prepare flavored oils and vinegars and store them properly

  • and prepare a variety of fresh fruits for salads

  • Select and prepare ingredients and dressings for warm, vegetable, potato, pasta, grain, legume and composed salads
  • Name the basic components of a sandwich and describe the function of each component in the finished sandwich

  • Describe some of the ways that sandwiches can be presented

  • Select sandwich shapes to maximize yield and lower food costs

  • Organize your work station to prepare and serve sandwiches for maximum productivity and efficiency
Hors d’Oeuvres and Appetizers
  • Describe the roles played by both hors d’oeuvre and appetizers in a meal

  • Select and prepare ingredients, preparations, and garnishes for hors d’oeuvre, appetizers, and cold savory mousses

  • Describe the qualities of foods to be served as appetizers

  • Present hors d’oeuvre properly

  • Name the basic guidelines for preparing an preserving appetizers

  • Work properly with gelatin in order to achieve specific effects
Charcuterie and Garde Manger
  • Define charcuterie and garde manger

  • Explain what a forcemeat is

  • Select and prepare ingredients, preparations, and equipment necessary to prepare a variety of forcemeats and forcemeat-based dishes

  • Sample a forcemeat by preparing a quenelle

  • Name and describe four forcemeats

  • Fill and mold for terrines and pâtés

  • Evaluate the quality of finished items prepared from forcemeats
Baking Mise en Place
  • Describe the different functions of ingredients in baked items, such as stability, tenderness, and leavening

  • Explain the importance of accurate measurements in baking

  • Scale dry and wet ingredients properly, using the appropriate measuring equipment

  • Sift dry ingredients properly

  • Select and prepare pans and ovens for a variety of baked goods

  • Cook sugar to various stages to make simple syrup or caramel

  • Whip egg whites to a range of peaks

  • Name the basic types of meringues and prepare meringues according to the proper method
Yeast Breads
  • Name and describe two basic categories of yeast doughs

  • Select and prepare ingredients used to prepare yeast dough

  • Prepare a yeast dough

  • Scale and shape prepared dough to produce loaves, rolls, and other shapes
Pastry Doughs and Batters
  • Name and describe the basic mixing methods for a variety of baked goods

  • Select and prepare ingredients and equipment for each of the following methods: rubbed-dough, blending, laminating, creaming, and foaming

  • Create a variety of baked goods using the basic methods discussed in the text
Custards, Creams, and Mousses
  • Make a baked custard and identify two methods of making its base

  • Describe and make a stirred custard and custard ice cream

  • Describe and make a number of mousses
Fillings, Frostings, and Dessert Sauces
  • Select ingredients for and prepare buttercream

  • Properly slice, fill, and ice a layer cake

  • Select and prepare ingredients and equipment for ganache

  • Identify several applications for ganache

  • Temper chocolate and discuss the reasons for this procedure

  • Glaze a variety of dessert items with fondant

  • Select ingredients for and prepare several types of pies and tarts

  • Prepare and finish truffles

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