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

Sandwiches

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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Labels: Competencies, Cooking and food

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