Apprenticeship Training Standard

 
 
Apprenticeship
                                                            Training Standard


                                                                                     Cook



                                                            Trade Code: 415A




                                                              Development Date: January 2003




This document is the property of the apprentice named inside and represents the official record of his/her training
COOK

CONTENTS                                                                                                                                PAGE

Apprenticeship Program Summary/Guidelines for Cook .................................................................... 2
Competency Analysis Profile for Cook ....................................................................................... 5
Preface...................................................................................................................................... 11
Definitions ..................................................................................................................................... 12
Important Directions for the Apprentice ....................................................................................... 15
Important Directions for the Sponsor/Employer and Supervisor/Trainer ..................................... 15
Notice/Declaration for Collection of Personal Information .......................................................... 16
Roles and Responsibilities of the Apprentice, Sponsor/Employer, and Supervisor/Trainer ......... 17
Skill Set Completion Form for Cook ................................................................................................... 19


SKILL SETS


U4500.0               Demonstrate Safe Working Practices and Techniques.......................................... 20
U4501.0               Prepare Stocks ....................................................................................................... 23
U4502.0               Prepare Soups ........................................................................................................ 25
U4503.0               Prepare Basic Sauces and Compound Butters ................................................. 28
U4504.0               Prepare Fish/Shellfish............................................................................................ 32
U4505.0               Prepare Meat, Poultry, and Game.......................................................................... 35
U4506.0               Prepare Fruits/Vegetables...................................................................................... 38
U4507.0               Prepare Starches/Cereals ....................................................................................... 41
U4508.0               Prepare Salads and Dressing ................................................................................. 44
U4509.0               Prepare Eggs and Dairy Products .......................................................................... 47
U4510.0               Prepare Baked Goods, Pastry, and Desserts ................................................ 50
U4511.0               Prepare Hors D’Oeuvres, Canapés, or Sandwiches............................................... 53

Apprentice Record ............................................................................................................... 54
Apprentice Completion Form............................................................................................. 57




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          APPRENTICESHIP PROGRAM SUMMARY/GUIDELINES


1.   Program Definition: A Cook is defined as a person who:
         prepares and assembles complete breakfasts, short-order grill, sandwiches,
          simple salads, simple desserts, vegetables, and non-alcoholic beverages.
         carves cooked meats, poultry, fish, and game.
         cooks complete breakfasts, short-order grill, simple desserts, and vegetables.
         has a working knowledge of table service, soups and sauces, salads and dressings,
          weights and measures, and hygiene.
         prepares a complete meal, desserts, pastries, salads, salad dressing, hot and cold
          buffets, baked foods, and soups and sauces.
         cuts meat, poultry, fish, and game.
         has knowledge of stock controlling, receiving, issuing, menu planning, and food
          costing and purchasing.

     COOK is an approved apprenticeship program for the purposes of the
     Apprenticeship and Certification Act, 1998 (ACA).


2.   Program Guidelines

         On-the-Job Training Duration (for apprentices)
          The Industry Committee has identified 5280 hours as the duration generally
          necessary for any apprentice to become competent in the skills required. There
          may be individual circumstances in which the duration varies from this
          guideline.

         In-School Training Duration
          The Industry Committee has identified 720 hours of in-school training as the
          duration generally necessary for an apprentice to complete the in-school
          curriculum for this program, except where an apprentice has been exempted
          from any level of that curriculum.

         Ratio
          The Industry Committee has identified a journeyperson-to-apprentice ratio of
          one journeyperson or individuals who are deemed equivalent to a journeyperson
          status to one apprentice as the ratio generally necessary for an apprentice to be
          properly trained on the job in this program. There may be individual
          circumstances in which the ratio varies from this guideline.




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3.   Program Requirements
        Restricted Skill Sets
         This program does not contain any restricted skill sets as per Ontario Regulation
         565/99, Restricted Skill Sets. Therefore, an individual is not required to be a
         registered apprentice or possess certification in order to perform skills
         contained in the program.

        Academic Standard
         The Industry Committee has identified the minimum academic standard for
         entry to this program as completion of Grade 12 or ministry-approved
         equivalent.

           (See ACA Policy 102, Confirming Academic Requirements.)

        Eligibility for Exam Challenge (for Non-apprentice C of Q Applicants)
         The challenger must:
                provide proof of competency in all mandatory (unshaded) skills as
                 identified in the Training Standard or Schedule of Training;
                demonstrate that he or she has acquired 6000 hours of on-the-job training.

           (See ACA Policy 150, Assessing Applicants for the Certificate of
           Qualification.)

        Eligibility for Program Completion (for Apprentices)
         The apprentice must:
                achieve competency in all mandatory (unshaded) skills as identified in the
                 Training Standard or Schedule of Training;
                complete the in-school training as outlined in the industry and ministry-
                 approved Curriculum Standard.

           (See ACA Policy 309, Completion of an Apprenticeship Program.)

        Other Resources
         Complete program requirements, policies, and standards can be obtained
         by referring to the following resources:
                Apprenticeship and Certification Act, 1998 (ACA)
                ACA General Regulation 573/99
                ACA Exemption Regulation 566/99
                Program-specific Apprenticeship Training Standards or Schedules of
                Training
                ACA Program and Policy Manual




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   Other Required Certification
    N/A

   Academic Background
    Industry has identified relevant secondary-school course(s) likely to increase an
    individual’s chances of success if completed before program entry. For details,
    see the document Apprenticeship Subject Pathways.




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                           COMPETENCY ANALYSIS PROFILE

                                             Cook – 415A

                  (All unshaded skill sets must be demonstrated/completed.)

SKILL SETS                                            SKILLS

DEMONSTRATE   Select, maintain,       Comply with           Maintain kitchen     Identify, label,   Handle, store, and
SAFE WORKING and wear protective      accident              tools and            code, and store    use hazardous
PRACTICES AND clothing                prevention rules      equipment            materials          materials with care
TECHNIQUES                            and regulations



     U4500.0             U4500.01            U4500.02               U4500.03            U4500.04           U4500.05
                 Observe product      Prevent fires         Practise personal    Prevent food       Report potential
                 specifications                             hygiene              poisoning          hazards to supervisor
                                                                                                    or manager



                         U4500.06            U4500.07               U4500.08            U4500.09           U4500.10

PREPARE          Read and interpret   Select equipment      Identify and         Prepare            Prepare white stock
STOCKS           recipe               and tools             select ingredients   ingredients




       U4501.0           U4501.01            U4501.02               U4501.03             U4501.04          U4501.05
                 Prepare brown        Prepare fish stock    Prepare vegetable    Store stock
                 stock                                      stock




                         U4501.06            U4501.07               U4501.08            U4501.09




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SKILL SETS                            SKILLS
 PREPARE SOUPS   Read and interpret   Select equipment      Identify and         Prepare             Prepare cream soups
                 recipe               and tools             select ingredients   ingredients




     U4502.0             U4502.01            U4502.02               U4502.03            U4502.04            U4502.05
                 Prepare purée        Prepare clear soups   Prepare              Prepare             Prepare cold soups
                 soups                                      consommé soups       international/
                                                                                 specialty soups



                          U4502.06            U4502.07              U4502.08            U4502.09            U4502.10
                 Finish soup as       Store soup
                 required and serve




                         U4502.11            U4502.12


 PREPARE BASIC   Read and interpret   Select equipment      Identify and         Prepare             Prepare a roux
 SAUCES AND      recipe               and tools             select ingredients   ingredients
 COMPOUND
 BUTTERS



       U4503.0           U4503.01            U4503.02               U4503.03            U4503.04             U4503.05
                 Prepare thickening   Prepare white         Prepare brown        Prepare a           Prepare a Béarnaise
                 agents               sauces                sauces               hollandaise sauce   sauce and two
                                                                                 and two             derivatives
                                                                                 derivatives


                          U4503.06            U4503.07              U4503.08              U4503.09          U4503.10
                 Prepare a tomato     Prepare compound      Finish sauce         Apply/serve         Store
                 sauce and two        butters                                    finished            sauce/compound
                 derivatives                                                     sauce/compound      butter
                                                                                 butter



                         U4503.11            U4503.12               U4503.13            U4503.14            U4503.15




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SKILL SETS                               SKILLS

 PREPARE          Read and interpret     Select equipment       Identify and         Clean and cut         Select and prepare
 FISH/SHELLFISH   recipe                 and tools              classify             fish/shellfish        fish/shellfish
                                                                fish/shellfish




     U4504.0               U4504.01              U4504.02                U4504.03            U4504.04             U4504.05
                  Steam and poach a      Grill, broil, and      Deep-fry and stir- Finish                  Store fish/shellfish
                  fish/shellfish dish    bake a fish/           fry a fish/shellfish fish/shellfish with
                                         shellfish dish         dish                 garnish/sauce



                           U4504.06              U4504.07                U4504.08            U4504.09             U4504.10

 PREPARE MEAT,    Read and interpret     Select and operate     Identify cuts and    Trim and cut          Prepare
 POULTRY, AND     recipe                 equipment              assess quality and   meat/poultry/gam      meat/poultry/game
 GAME                                                           freshness            e




     U4505.0               U4505.01              U4505.02                U4505.03            U4505.04             U4505.05
                  Steam, boil, stew,     Broil, roast, bake,    Deep-fry and stir-   Finish meat/          Store meat/poultry/
                  braise, and poach a    and grill a            fry meat/poultry/    poultry/game          game
                  meat/poultry/game      meat/poultry/game      game dish            with required
                  dish                   dish                                        garnish or sauce


                           U4505.06              U4505.07                U4505.08            U4505.09             U4505.10

 PREPARE          Read and interpret     Select equipment       Identify and         Prepare               Cut fruits/vegetables
 FRUITS/          recipe                 and tools              select               fruits/vegetables
 VEGETABLES                                                     fruits/vegetables




     U4506.0               U4506.01              U4506.02                U4506.03            U4506.04              U4506.05
                  Steam, boil, stew,     Glaze, roast, grill,   Deep-fry and stir- Finish                  Store
                  braise, and poach a    and bake fruit/        fry fruit/vegetable fruits/vegetables      fruits/vegetables
                  fruit/vegetable dish   vegetable dish         dish                with required
                                                                                    garnish or sauce


                           U4506.06              U4506.07                U4506.08            U4506.09             U4506.10




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SKILL SETS                          SKILLS

 PREPARE      Read and interpret    Select equipment      Identify and         Prepare               Cook starches and
 STARCHES/    recipe                and tools             select starches      ingredients           cereals
 CEREAL                                                   and cereals




    U4507.0            U4507.01            U4507.02               U4507.03             U4507.04             U4507.05
              Roast, steam, boil,   Prepare a             Prepare a basic      Cook a baked, a       Prepare a rice and a
              and deep-fry a        duchesse, a           pasta dough          stuffed, and a        wild rice dish
              potato dish           mashed, and a                              basic pasta dish al
                                    baked potato dish                          dente
                                    and two
                                    derivatives
                       U4507.06             U4507.07              U4507.08             U4507.09             U4507.10
              Finish starches       Store starches and
                                    cereals




                       U4507.11            U4507.12

 PREPARE      Read and interpret    Select equipment      Identify and         Prepare               Prepare simple salads
 SALADS AND   recipe                and tools             select ingredients   ingredients
 DRESSING




    U4508.0            U4508.01            U4508.02               U4508.03             U4508.04             U4508.05
              Prepare compound      Prepare a             Prepare a            Finish salad with     Store salad/dressing
              salads                vinaigrette           mayonnaise           required dressing
                                    dressing              dressing and two     and garnish
                                                          derivatives


                       U4508.06            U4508.07               U4508.08             U4508.09             U4508.10




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SKILL SETS                               SKILLS

 PREPARE EGGS   Read and interpret       Select equipment      Identify and         Prepare             Prepare fried eggs,
 AND DAIRY      recipe                   and tools             select ingredients   eggs/dairy          scrambled eggs and
 PRODUCTS                                                                           products            quiche




    U4509.0               U4509.01              U4509.02               U4509.03            U4509.04            U4509.05
                Prepare an omelette      Prepare a boiled, a   Prepare a broiled,   Prepare breakfast   Finish eggs/dairy
                dish                     steamed, and a        a grilled, and a     items               products with
                                         poached eggs/dairy    baked eggs/dairy                         required garnish
                                         products dish         products dish


                         U4509.06               U4509.07               U4509.08            U4509.09            U4509.10
                Store eggs/dairy
                products




                          U4509.11


 PREPARE        Read and interpret       Select equipment      Identify and         Prepare             Prepare a basic sweet
 BAKED GOODS,   recipe                   and tools by size     select ingredients   ingredients         dough, a short crust
 PASTRY, AND                             and type                                                       dough, and a choux
 DESSERTS                                                                                               paste dough



    U4510.0               U4510.01              U4510.02               U4510.03             U4510.04           U4510.05
                Prepare quick            Finish choux          Prepare sponge-      Prepare creams      Finish baked
                breads, cookies,         paste/puff pastry     based pastries                           goods/pastry/desserts
                pies, tarts, and flans   products



                          U4510.06              U4510.07               U4510.08            U4510.09            U4510.10
                Store baked good/
                pastries/desserts




                          U4510.11




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SKILL SETS                           SKILLS

 PREPARE HORS   Read and interpret   Select equipment      Identify and         Prepare and cook   Prepare classical hot
 D’OEUVRES,     recipe               and tools             select ingredients   ingredients        sandwiches and cold
 CANAPÉS, OR                                                                                       sandwiches
 SANDWICHES



    U4511.0             U4511.01            U4511.02               U4511.03            U4511.04          U4511.05
                Assemble and         Arrange and           Store ingredients
                finish hors          present hors
                d’oeuvres/canapés/   d’oeuvres/canapés/
                sandwiches           sandwiches


                        U4511.06            U4511.07               U4511.08




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 PREFACE

 This training standard was developed by the Workplace Training Branch of the Ministry of
 Training, Colleges, and Universities (MTCU), in partnership with the Cook Industry Advisory
 Committees and in consultation with representatives from the industry. This document is
 intended to be used by the apprentice, supervisor/trainer, and sponsor/employer as a
 “blueprint” for training and as a prerequisite for completion and certification.

 This training document becomes the apprentice’s only record of workplace training performance.
 The supervisor/trainer and apprentice are required to sign off on and date the skills following
 each successful acquisition, unless a skill is marked shaded (optional).

 The care and maintenance of this training document are the joint responsibility of the
 apprentice and the sponsor/employer. By signing off on the skill, the supervisor/trainer
 and the apprentice are indicating that the apprentice has demonstrated competence in the
 skill. This training standard has been developed specifically for documenting the
 apprentice’s acquisition of skills of the trade.



Please Note: Apprenticeship Training and Curriculum Standards were developed by the Ministry of
Training, Colleges and Universities (MTCU). As of April 8th, 2013, the Ontario College of Trades
(College) has become responsible for the development and maintenance of these standards. The
College is carrying over existing standards without any changes.

However, because the Apprenticeship Training and Curriculum Standards documents were
developed under either the Trades Qualification and Apprenticeship Act (TQAA) or the
Apprenticeship and Certification Act, 1998 (ACA), the definitions contained in these documents may
no longer be accurate and may not be reflective of the Ontario College of Trades and
Apprenticeship Act, 2009 (OCTAA) as the new trades legislation in the province. The College will
update these definitions in the future.

Meanwhile, please refer to the College’s website (http://www.collegeoftrades.ca) for the most
accurate and up-to-date information about the College. For information on OCTAA and its
regulations, please visit: http://www.collegeoftrades.ca/about/legislation-and-regulations




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DEFINITIONS

ACA
Apprenticeship and Certification Act, 1998

Certificate of Apprenticeship (C of A)
Certification issued to individuals who have demonstrated that they have completed
an apprenticeship in Ontario

Certificate of Qualification (C of Q)
Certification issued to C of Q applicants who have achieved a passing grade on the
certification exam for their trade

Competency Analysis Profile
A document that identifies the training needs of an individual trade and details the skills/skill
sets that must be demonstrated

Competence
The ability of an individual to perform a skill repeatedly and without assistance in the
workplace to the standard set out in the Training Standard or Schedule of Training

General Performance Objective (On-the-Job Skill Set)
Describes a set of skills that includes all performance objectives under that skill set.

Industry Committee (IC) – Under the ACA and Provincial Advisory Committee
(PAC) Under the TQAA
Under the ACA and TQAA, the Minister may appoint a provincial committee in any trade or
group of trades to advise the Minister in matters relating to the establishment and operation
of apprenticeship training programs and trades qualifications.

Journeyperson or Equivalent
A person who has acquired the knowledge and skills in a trade, occupation, or craft as attested
to by a provincial or territorial authority

Mandatory
Status assigned to unshaded individual skills, skill sets, or general performance objectives
that must be signed off on for the apprentice to complete the program

Optional
Status assigned to shaded individual skills, skills sets, or general performance objectives for
which sign-off is not required for the apprentice to complete the program but that may be
tested on an examination for certification



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Sign-Off
Signature of the sponsor/employer of record or an individual to whom that sponsor or
employer has delegated signing authority, indicating an apprentice’s achievement of
competence

Skill
Individual skill described in the Training Standard (note: does not mean the larger skill
groups referred to in the Training Standard as Skill Sets, Training Units, or General
Performance Objective, but the individual skills that make up those groups)

Skill Sets
Group of individual skills found in the Training Standard (may also be called Training Unit or
General Performance Objective)

Skill Set Completion Form
Lists all skill sets and includes space for sign-off by sponsor/employer of record.

Sponsor/Employer
A person who has entered into a registered training agreement under which the person is
required to ensure that an individual is provided with workplace-based training in a trade, other
occupation, or skill set as part of an apprenticeship program approved by the Director

Sponsor/Employer of Record
Refers to the sponsor or employer documented as the signatory to the current training
agreement or contract. For sponsors/employers to be considered for the training of apprentices,
they must identify that the workplace has qualified journeypersons or equivalent on site and can
identify that the workplace has the tools, equipment, materials, and processes that have been
identified by Provincial Advisory Committees (PACs) or Industry Committees (ICs) as being
required for the trade.

Supervisor
An individual who oversees the execution of a task or oversees the actions or work of others

Trainer
A qualified trainer in a compulsory trade is a journeyperson with a Certificate of Qualification
or in a voluntary trade is an individual who is considered equivalent to a journeyperson with a
Certificate of Qualification.

TQAA
Trades Qualification and Apprenticeship Act




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Training Standard
A document that has been written in concise statements that describe how well an
apprentice must perform each skill in order to become competent. By using the document,
trainers will be able to ensure that the apprentice is developing skills detailed for the
occupation.




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IMPORTANT DIRECTIONS

Apprentice

1.     All complete skills or skill sets must be signed and dated by both the apprentice and
       the sponsor/employer when either all terms of the contract have been completed or the
       apprentice leaves the employ of the employer.

2.     It is the responsibility of the apprentice to inform the local Apprenticeship Client Services
       Office regarding the following changes:

              change of sponsor/employer address
              change of apprentice name or address
              transfer to a new sponsor/employer

3.     The Skill Set Completion Form must be completed and signed by the current
       sponsor/employer and presented to the local Apprenticeship Client Services Office at
       the fulfilment of all terms of a Contract of Apprenticeship/Training Agreement.

4.     The Apprentice Completion Form with the Completed and Authorized Training
       Standard must be presented to the local Apprenticeship Client Services Unit.


Sponsor/Employer and Supervisor/Trainer

The Training Standard identifies skills required for this trade/occupation and its related
training program.

This Training Standard has been written in concise statements that describe how an apprentice
must perform each skill in order to become competent. Competence means being able to
perform the task to the required standard.

By using this Training Standard, supervisors/trainers will be able to ensure that the apprentice
is developing the skills detailed for the trade/occupation.

Supervisors/trainers and apprentices are required to sign off on and date the skills following
each successful acquisition.

Sponsors/employers participating in this training program will be designated as the Signing
Authority and are required to attest to successful achievement by signing the appropriate
box included at the end of each skill set.




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NOTICE OF COLLECTION OF PERSONAL INFORMATION

1.      At any time during your apprenticeship training, you may be required to show this training standard
to the Ministry of Training, Colleges and Universities (the Ministry). You will be required to disclose the
signed Apprenticeship Completion form to the Ministry in order to complete your program. The Ministry
will use your personal information to administer and finance Ontario’s apprenticeship training system,
including confirming your completion and issuing your certificate of apprenticeship.

2.     The Ministry will disclose information about your program completion and your certificate of
apprenticeship to the Ontario College of Trades, as it is necessary for the College to carry out its
responsibilities.

3.     Your personal information is collected, used and disclosed by the Ministry under the authority of the
Ontario College of Trades and Apprenticeship Act, 2009.

4.     Questions about the collection, use and disclosure of your personal information by the Ministry may
be addressed to the:

Manager, Employment Ontario Contact Centre
Ministry of Training, Colleges and Universities
33 Bloor St. E, 2nd floor, Toronto, Ontario M7A 2S3
Toll-free: 1-800-387-5656; Toronto: 416-326-5656
TTY: 1-866-533-6339 or 416-325-4084.




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ROLES AND RESPONSIBILITIES OF THE APPRENTICE, SPONSOR/EMPLOYER,
AND SUPERVISOR/TRAINER


Apprentice “Apprenticeship is a learning exercise.”

     Practise safe work habits.
     Use your apprenticeship training standard as a journal to keep track of which skills
      you have achieved.
     Talk over your training plan with your Training Consultant, Employer, Union, or
      Sponsor.
     Know what tools are required for your trade and how to use them.
     Ask questions and keep asking.
     Talk to your employer about your training needs.
     Demonstrate enthusiasm and good work habits.
     Ensure that you and your supervisor/trainer sign off on the skill/skill sets
      on demonstration of competency.


Sponsor/Employer “Training is an investment.”

     Demonstrate safe work habits.
     Attest to successful achievement by signing off on the skill/skills sets.
     Provide opportunities and time for the apprentice to learn the trade.
     Offer practical trade training experiences that cover all the skill sets.
     Foster work ethics that support training while minimizing productivity losses.
     Set out clear expectations, then recognize or reward performance excellence.
     Involve both the apprentice and the supervisor/trainer in developing the training plan.
     Use the Training Standard as a monitoring tool and part of regular
      performance evaluations.
     Select supervisors/trainers who have good communication skills and who work well
      with others.
     Encourage supervisors/trainers to take upgrading courses (Train the Trainer, Mentor
     Coach, etc.).
     Complete the Skill Set Completion Form once the apprentice has
      demonstrated competency in the training.
     Ensure that the apprentice always works under the direction of or has access to a
      qualified supervisor/trainer.
     Vary the apprentice’s exposure to all the skills set out in the Training Standard.




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Supervisor/Trainer

     Demonstrate safe work habits.
     Treat apprentices fairly and with respect.
     Use the Training Standard as a guide to evaluating competence in each skill area. By
      using the Training Standard, supervisors/trainers will be able to ensure that the
      apprentice is developing skills detailed for the trade/occupation.
     Review the Training Standard with the apprentice and develop a training plan.
     Respond fully to all questions.
     Be patient. Explain what is to be done, then show how it is done, and then let
      the apprentice demonstrate the task.
     Provide continual feedback.
     Sign off on individual skills/skill sets once the apprentice demonstrates competence in
      the skill.


Suggestions for Assessing the Progress of the Apprentice in the Workplace

     Use informal daily observation.
     Provide constructive feedback to build confidence.
     Allow the supervisor/trainer time to teach and demonstrate the skills.
     Take prompt action whenever problems occur.
     Conduct regular performance reviews involving the apprentice, supervisor/trainer,
      and sponsor/employer.
     Use the Training Standard as the reference for establishing the competency of
      the apprentice.




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SKILL SET COMPLETION FORM

SKILLS                                                                              SIGNING
                               TITLE
 SETS                                                                              AUTHORITY
              DEMONSTRATE SAFE WORKING
    U4500.0
              PRACTICES AND TECHNIQUES
    U4501.0 PREPARE STOCKS

    U4502.0 PREPARE SOUPS

    U4503.0 PREPARE BASIC SAUCES AND COMPOUND BUTTERS

    U4504.0 PREPARE FISH/SHELLFISH

    U4505.0 PREPARE MEAT, POULTRY, GAME

    U4506.0 PREPARE FRUITS/VEGETABLES

    U4507.0 PREPARE STARCHES/CEREALS

    U4508.0 PREPARE SALADS AND DRESSING

    U4509.0 PREPARE EGGS AND DAIRY PRODUCTS
            PREPARE BAKED GOODS, PASTRY, AND
    U4510.0
            DESSERTS
            PREPARE HORS D’OEUVRES, CANAPÉS, OR
    U4511.0
            SANDWICHES


NOTE ON SHADED PERFORMANCE OBJECTIVES AND SKILLS

       Shaded performance objectives and skill sets are optional. The shaded skills do not
        have to be demonstrated or signed off on for completion of the on-the-job component
        of the apprenticeship.
       The in-school curriculum learning outcomes will cover all the skill sets, both shaded
        and unshaded.
       The Certificate of Qualification examination will test the whole of the trade and may
        test both shaded and unshaded performance skill sets.




                                                 19
                                     Ontario College of Trades ©
COOK

U4500.0    DEMONSTRATE SAFE WORKING PRACTICES AND
           TECHNIQUES

           GENERAL PERFORMANCE OBJECTIVE
           Protect self and others by selecting, maintaining, and wearing protective
           clothing; complying with rules and regulations made under the Occupational
           Health and Safety Act and the Public Health Act; practising personal hygiene;
           preventing food poisonings; reporting potential hazards; maintaining equipment
           and tools; identifying, labelling, coding, and storing materials; handling, storing,
           and using hazardous materials with care; and observing product specifications
           and preventing fires.


PERFORMANCE OBJECTIVES


SKILLS


U4500.01   Select, maintain, and wear protective clothing to ensure optimum protection
           of self and others in compliance with the Occupational Health and Safety Act
           and the Public Health Act.


           Date Completed                  Apprentice            Supervisor/Trainer



U4500.02   Comply with accident prevention rules and regulations made under the
           Occupational Health and Safety Act and the Public Health Act.


           Date Completed                  Apprentice            Supervisor/Trainer



U4500.03   Maintain kitchen tools and equipment through inspection and servicing
           according to manufacturers’ specifications to ensure safe and efficient
           operations.


           Date Completed                  Apprentice            Supervisor/Trainer




                                             20
                                 Ontario College of Trades ©
COOK

U4500.0    DEMONSTRATE SAFE WORKING PRACTICES AND TECHNIQUES
           (cont.)

U4500.04   Identify, label, code, and store materials according to rules and regulations
           made under the Occupational Health and Safety Act and the Public Health
           Act.


           Date Completed                 Apprentice           Supervisor/Trainer



U4500.05   Handle, store, and use hazardous materials with care to ensure the safety of
           self and others according to requirements under federal, provincial, and
           municipal statutes and regulations.


           Date Completed                 Apprentice           Supervisor/Trainer



U4500.06   Observe product specifications to ensure that the desired performance or result
           is achieved.


           Date Completed                 Apprentice           Supervisor/Trainer



U4500.07   Prevent fires by inspecting workplace and removing potential fire hazards.


           Date Completed                 Apprentice           Supervisor/Trainer



U4500.08   Practise personal hygiene by washing, and showering, maintaining a properly
           laundered uniform, and observing physical and oral cleanliness standards to
           ensure client satisfaction.


           Date Completed                 Apprentice           Supervisor/Trainer


U4500.09   Prevent food poisoning by adhering to the requirements of the Public Health Act
           and National Sanitation Code.


           Date Completed                 Apprentice           Supervisor/Trainer



                                            21
                                Ontario College of Trades ©
COOK

U4500.0    DEMONSTRATE SAFE WORKING PRACTICES AND TECHNIQUES
           (cont.)

U4500.10   Report potential hazards to supervisor or manager promptly, ensuring that the
           potential hazards are identified and eliminated, information is recorded as to how
           the potential hazards occurred and what corrective action was taken to prevent
           future recurrence of similar potential hazards.


           Date Completed                  Apprentice                Supervisor/Trainer




Sponsor/Employer Name                                          Sponsor/Employer Signature




                                             22
                                 Ontario College of Trades ©
COOK

U4501.0    PREPARE STOCKS

           GENERAL PERFORMANCE OBJECTIVE

           Prepare white, brown, fish, and vegetable stocks by reading and interpreting
           recipes; selecting equipment and tools; identifying, selecting, preparing, and
           cooking ingredients according to recipe specifications; and storing stocks
           according to the National Sanitation Code.


PERFORMANCE OBJECTIVES

SKILLS

U4501.01   Read and interpret recipe to determine amount, volume, ingredients, and
           method of preparation of the stock.


           Date Completed                  Apprentice           Supervisor/Trainer



U4501.02   Select equipment and tools by size and type to cook stock according to recipe
           specifications.


           Date Completed                  Apprentice           Supervisor/Trainer



U4501.03   Identify and select ingredients to ensure quality of stock meets recipe standards.


           Date Completed                  Apprentice           Supervisor/Trainer



U4501.04   Prepare ingredients by washing, peeling, measuring, and cutting according to
           recipe specifications.


           Date Completed                  Apprentice           Supervisor/Trainer




                                             23
                                 Ontario College of Trades ©
COOK

U4501.0    PREPARE STOCKS (cont.)

U4501.05   Prepare white stock by cooking ingredients in sequence to ensure uniform
           cooking and that stock is ready at a specified time.


           Date Completed                 Apprentice                Supervisor/Trainer



U4501.06   Prepare brown stock by cooking ingredients in sequence to ensure uniform
           cooking and that stock is ready at a specified time.


           Date Completed                 Apprentice                Supervisor/Trainer


U4501.07   Prepare fish stock by cooking ingredients in sequence to ensure uniform cooking
           and that stock is ready at a specified time.


           Date Completed                 Apprentice                Supervisor/Trainer



U4501.08   Prepare vegetable stock by cooking ingredients in sequence to ensure uniform
           cooking and that stock is ready at a specified time.


           Date Completed                 Apprentice                Supervisor/Trainer



U4501.09   Store stock according to the National Sanitation Code.


           Date Completed                 Apprentice                Supervisor/Trainer




Sponsor/Employer Name                                         Sponsor/Employer Signature




                                            24
                                Ontario College of Trades ©
COOK

U4502.0    PREPARE SOUPS

           GENERAL PERFORMANCE OBJECTIVE

           Prepare cream, clear, purée, international, consommé, and cold soups by reading
           and interpreting recipe; selecting equipment and tools; identifying, selecting,
           preparing, and cooking ingredients according to recipe specifications; finishing
           soup as required and adding garnish; and storing soup according to the National
           Sanitation Code.



PERFORMANCE OBJECTIVES

SKILLS

U4502.01   Read and interpret recipe to determine amount, volume, ingredients, and
           method of preparation of the five major groups of soup including cream, clear,
           purée, international, and consommé.


           Date Completed                 Apprentice           Supervisor/Trainer



U4502.02   Select equipment and tools by type and size to cook soup according to recipe
           specifications.


           Date Completed                 Apprentice           Supervisor/Trainer



U4502.03   Identify and select ingredients to ensure quality of soup meets recipe standards.


           Date Completed                 Apprentice           Supervisor/Trainer



U4502.04   Prepare ingredients by washing, peeling, measuring, and cutting according to
           recipe specifications.


           Date Completed                 Apprentice           Supervisor/Trainer




                                            25
                                Ontario College of Trades ©
COOK

U4502.0    PREPARE SOUPS (cont.)

U4502.05   Prepare cream soups by cooking ingredients in sequence to ensure uniform
           cooking and to ensure that soup is ready at a specified time.


           Date Completed                  Apprentice           Supervisor/Trainer



U4502.06   Prepare purée soups by cooking ingredients in sequence to ensure uniform
           cooking and that soup is ready at a specified time.


           Date Completed                  Apprentice           Supervisor/Trainer



U4502.07   Prepare clear soups by cooking ingredients in sequence to ensure uniform
           cooking and that soup is ready at a specified time.


           Date Completed                  Apprentice           Supervisor/Trainer



U4502.08   Prepare consommé soups by cooking ingredients in sequence to ensure


           Date Completed                  Apprentice           Supervisor/Trainer



U4502.09   Prepare international/specialty soups including minestrone, bisque, and
           borscht by cooking ingredients in sequence to ensure uniform cooking and that
           soup is ready at a specified time.


           Date Completed                  Apprentice           Supervisor/Trainer



U4502.10   Prepare cold soups including a fruit soup and gazpacho by combining
           ingredients in sequence to ensure that soup is ready at a specified time.


           Date Completed                  Apprentice           Supervisor/Trainer




                                             26
                                 Ontario College of Trades ©
COOK

U4502.0    PREPARE SOUPS (cont.)

U4502.11   Finish soup as required and serve using required serving procedures and adding
           specific garnish, including célestine, croutons, royale, and quenelles, according to
           time and temperature to maintain the distinctive quality of garnish and soup.


           Date Completed                  Apprentice                Supervisor/Trainer



U4502.12   Store soup according to the National Sanitation Code.


           Date Completed                  Apprentice                Supervisor/Trainer




Sponsor/Employer Name                                          Sponsor/Employer Signature




                                             27
                                 Ontario College of Trades ©
COOK

U4503.0    PREPARE BASIC SAUCES AND COMPOUND BUTTERS

           GENERAL PERFORMANCE OBJECTIVE

           Prepare white, brown, hollandaise, Béarnaise, and tomato sauces, and compound
           butters by reading and interpreting recipe; selecting equipment and tools;
           identifying, selecting, and preparing ingredients according to specifications;
           preparing roux, thickening agents, white, brown, and blonde sauces, and adding
           ingredients for further processing into derivative sauces; preparing compound
           butters; finishing sauce/compound butter by adding specific ingredients;
           applying/serving finished sauce/compound butter according to required dish; and
           storing sauce/compound butter according to the National Sanitation Code.



PERFORMANCE OBJECTIVES


SKILLS

U4503.01   Read and interpret recipe to determine amount, volume, ingredients, and
           method of preparation of sauces and compound butters.


           Date Completed                 Apprentice          Supervisor/Trainer



U4503.02   Select equipment and tools by size and type to prepare sauce/compound butter
           according to recipe specifications.


           Date Completed                 Apprentice          Supervisor/Trainer



U4503.03   Identify and select ingredients to ensure that the quality of the sauce/compound
           butter meets recipe standards.


           Date Completed                 Apprentice          Supervisor/Trainer



U4503.04   Prepare ingredients by washing, peeling, measuring, and cutting to meet recipe
           specifications.


           Date Completed                 Apprentice          Supervisor/Trainer


                                            28
                                Ontario College of Trades ©
COOK

U4503.0    PREPARE BASIC SAUCES AND COMPOUND BUTTERS (cont.)

U4503.05   Prepare a roux by adding ingredients in sequence to ensure the roux is uniformly
           cooked and ready for further processing.


           Date Completed                  Apprentice          Supervisor/Trainer



U4503.06   Prepare thickening agents, including beurre manié and starches, by adding
           ingredients in sequence to ensure that the thickening agent is uniformly cooked
           and ready for further processing.


           Date Completed                  Apprentice          Supervisor/Trainer



U4503.07   Prepare white sauces, including a béchamel and a velouté and two derivatives,
           by adding ingredients in sequence to ensure the sauce is uniformly cooked
           according to recipe specifications.


           Date Completed                  Apprentice          Supervisor/Trainer



U4503.08   Prepare brown sauces, including an espagnole and a demi-glace and two
           derivatives, by adding ingredients in sequence to ensure the sauce is uniformly
           cooked according to recipe specifications.


           Date Completed                  Apprentice          Supervisor/Trainer



U4503.09   Prepare a hollandaise sauce and two derivatives by adding ingredients in
           sequence to ensure the sauce is uniformly cooked according to recipe
           specifications.


           Date Completed                  Apprentice          Supervisor/Trainer




                                             29
                                 Ontario College of Trades ©
COOK

U4503.0    PREPARE BASIC SAUCES AND COMPOUND BUTTERS (cont.)

U4503.10   Prepare a Béarnaise sauce and two derivatives by adding ingredients in
           sequence to ensure the sauce is uniformly cooked according to recipe
           specifications.


           Date Completed                 Apprentice          Supervisor/Trainer



U4503.11   Prepare a tomato sauce and two derivatives by adding ingredients in sequence
           to ensure the sauce is uniformly cooked according to recipe specifications.


           Date Completed                 Apprentice          Supervisor/Trainer



U4503.12   Prepare compound butters by adding ingredients in sequence to ensure
           uniformity according to recipe specifications.


           Date Completed                 Apprentice          Supervisor/Trainer



U4503.13   Finish sauce by adding liaison/montée au beurre at required time and temperature
           to maintain distinctive quality and consistency throughout service.


           Date Completed                 Apprentice          Supervisor/Trainer



U4503.14   Apply/serve finished sauce/compound butter to required dish according to
           prescribed method.


           Date Completed                 Apprentice          Supervisor/Trainer




                                            30
                                Ontario College of Trades ©
COOK

U4503.0    PREPARE BASIC SAUCES AND COMPOUND BUTTERS (cont.)

U4503.15   Store sauce/compound butter according to the National Sanitation Code.

                            _
           Date Completed                 Apprentice                Supervisor/Trainer




Sponsor/Employer Name                                         Sponsor/Employer Signature




                                            31
                                Ontario College of Trades ©
COOK

U4504.0    PREPARE FISH/SHELLFISH

           GENERAL PERFORMANCE OBJECTIVE

           Prepare fish/shellfish by reading and interpreting recipe; selecting equipment and
           tools; identifying, classifying, cleaning, cutting, marinating, and cooking by
           steaming, poaching, grilling, broiling, baking, stir-frying, and deep-frying
           fish/shellfish according to recipe specifications; finishing fish/shellfish with
           garnish/sauce; and storing fish/shellfish according to the National Sanitation
           Code.



PERFORMANCE OBJECTIVES


SKILLS

U4504.01   Read and interpret recipe to determine amount, volume, ingredients, and
           method of preparation.


           Date Completed                  Apprentice           Supervisor/Trainer



U4504.02   Select equipment and tools by size and type to prepare and cook fish/shellfish
           according to recipe specifications.


           Date Completed                  Apprentice           Supervisor/Trainer



U4504.03   Identify and classify fish/shellfish according to species, assessing quality and
           recognizing freshness by colour, appearance, smell, firmness, and live
           characteristics.


           Date Completed                  Apprentice           Supervisor/Trainer



U4504.04   Clean and cut fish/shellfish by scaling, filleting, skinning, shucking, boning,
           deveining, or debearding according to recipe specifications.


           Date Completed                  Apprentice           Supervisor/Trainer



                                             32
                                 Ontario College of Trades ©
COOK

U4504.0    PREPARE FISH/SHELLFISH (cont.)

U4504.05   Select and prepare fish/shellfish by marinating/curing to meet recipe
           requirements and specifications.


           Date Completed                  Apprentice           Supervisor/Trainer



U4504.06   Steam and poach a fish/shellfish dish according to recipe specifications and
           ensuring that fish/shellfish is ready at specified time.


           Date Completed                  Apprentice           Supervisor/Trainer



U4504.07   Grill, broil, and bake a fish/shellfish dish according to recipe specifications and
           ensuring that fish/shellfish is ready at specified time.


           Date Completed                  Apprentice           Supervisor/Trainer



U4504.08   Deep-fry and stir-fry a fish/shellfish dish according to recipe specifications and
           ensuring that fish/shellfish is ready at specified time.


           Date Completed                  Apprentice           Supervisor/Trainer



U4504.09   Finish fish/shellfish with garnish/sauce at specified time and temperature to
           achieve desired texture, taste, and appearance.


           Date Completed                  Apprentice           Supervisor/Trainer




                                             33
                                 Ontario College of Trades ©
COOK

U4504.0    PREPARE FISH/SHELLFISH (cont.)

U4504.10   Store fish/shellfish according to the National Sanitation Code.


           Date Completed                 Apprentice                Supervisor/Trainer




Sponsor/Employer Name                                         Sponsor/Employer Signature




                                            34
                                Ontario College of Trades ©
COOK

U4505.0    PREPARE MEAT, POULTRY, AND GAME

           GENERAL PERFORMANCE OBJECTIVE

           Prepare meat/poultry/game by reading and interpreting recipe; selecting and
           operating equipment; identifying cuts and assessing quality and freshness;
           trimming, cutting, marinating, and cooking by steaming, poaching, boiling,
           stewing, braising, grilling, broiling, roasting, baking, stir-frying, and deep-frying
           according to recipe specifications; finishing meat/poultry/game with garnish or
           sauce; and storing meat/poultry/game according to the National Sanitation Code.



PERFORMANCE OBJECTIVES

SKILLS

U4505.01   Read and interpret recipe to determine amount, volume, ingredients, and
           method of preparation.


           Date Completed                   Apprentice            Supervisor/Trainer



U4505.02   Select and operate equipment to prepare meat/poultry/game for cooking
           according to recipe specifications.


           Date Completed                   Apprentice            Supervisor/Trainer



U4505.03   Identify cuts and assess quality and freshness by firmness, colour, smell,
           texture, and fat content to ensure quality of product meets recipe standards.


           Date Completed                   Apprentice            Supervisor/Trainer



U4505.04   Trim and cut meat/poultry/game by boning, tying, larding, barding, and
           grinding for cooking or further processing according to recipe specifications.

                                                                                       _
           Date Completed                   Apprentice            Supervisor/Trainer




                                              35
                                  Ontario College of Trades ©
COOK

U4505.0    PREPARE MEAT, POULTRY, AND GAME (cont.)

U4505.05   Prepare meat/poultry/game by marinating/stuffing/adding ingredients in
           required sequence to meet recipe requirements and specifications.


           Date Completed                  Apprentice          Supervisor/Trainer



U4505.06   Steam, boil, stew, braise, and poach a meat/poultry/game dish according to
           recipe specifications and ensuring that meat/poultry/game is ready at specified
           time.


           Date Completed                  Apprentice          Supervisor/Trainer



U4505.07   Broil, roast, bake, and grill a meat/poultry/game dish according to recipe
           specifications and ensuring that meat/poultry/game is ready at specified time.


           Date Completed                  Apprentice          Supervisor/Trainer



U4505.08   Deep-fry and stir-fry meat/poultry/game dish according to recipe specifications
           and ensuring that meat/poultry/game is ready at specified time.


           Date Completed                  Apprentice          Supervisor/Trainer



U4505.09   Finish meat/poultry/game with required garnish or sauce at specified time and
           temperature according to recipe specifications.


           Date Completed                  Apprentice          Supervisor/Trainer




                                             36
                                 Ontario College of Trades ©
COOK

U4505.0    PREPARE MEAT, POULTRY, AND GAME (cont.)

U4505.10   Store meat/poultry/game according to the National Sanitation Code.


           Date Completed                Apprentice                Supervisor/Trainer




Sponsor/Employer Name                                        Sponsor/Employer Signature




                                           37
                               Ontario College of Trades ©
COOK

U4506.0    PREPARE FRUITS/VEGETABLES

           GENERAL PERFORMANCE OBJECTIVES

           Prepare fruits/vegetables by reading and interpreting recipe; selecting equipment
           and tools; identifying, selecting, cutting, and preparing fruits/vegetables; cooking
           by steaming, poaching, boiling, stewing, braising, grilling, roasting, baking, stir-
           frying, and deep-frying and finishing fruits/vegetables according to recipe
           specifications; and storing fruits/vegetables according to the National Sanitation
           Code.



PERFORMANCE OBJECTIVES


SKILLS

U4506.01   Read and interpret recipe to determine amount, volume, ingredients, and
           method of preparation.


           Date Completed                  Apprentice            Supervisor/Trainer



U4506.02   Select equipment and tools to prepare fruits/vegetables according to recipe
           specifications.


           Date Completed                  Apprentice            Supervisor/Trainer



U4506.03   Identify and select fruits/vegetables according to variety, and assessing quality
           and recognizing freshness by colour, appearance, firmness, or smell according to
           Ministry of Agriculture and Food specifications.


           Date Completed                  Apprentice            Supervisor/Trainer



U4506.04   Prepare fruits/vegetables by washing, peeling, and blanching as specified in the
           recipe.


           Date Completed                  Apprentice            Supervisor/Trainer


                                             38
                                 Ontario College of Trades ©
COOK

U4506.0    PREPARE FRUITS/VEGETABLES (cont.)

U4506.05   Cut fruits/vegetables to desired shape using julienne, brunoise, macédoine,
           bâton-bâtonnet, paysanne, diced onion, sliced onion, and turned vegetable cut
           method according to industry standards and presentation requirements.


           Date Completed                  Apprentice           Supervisor/Trainer



U4506.06   Steam, boil, stew, braise, and poach a fruit/vegetable dish at predetermined
           temperature and time to ensure consistent colour, flavour, crispness, and
           tenderness to maintain maximum quality.


           Date Completed                  Apprentice           Supervisor/Trainer



U4506.07   Glaze, roast, grill, and bake a fruit/vegetable dish at predetermined
           temperature and time to ensure consistent colour, flavour, crispness, and
           tenderness to maintain maximum quality.


           Date Completed                  Apprentice           Supervisor/Trainer



U4506.08   Deep-fry and stir-fry fruit/vegetable dish at predetermined temperature and
           time to ensure consistent colour, flavour, crispness, and tenderness to maintain
           maximum quality.


           Date Completed                  Apprentice           Supervisor/Trainer



U4506.09   Finish fruits/vegetables with required garnish or sauce at specified
           temperature and time according to recipe specifications.


           Date Completed                  Apprentice           Supervisor/Trainer




                                             39
                                 Ontario College of Trades ©
COOK

U4506.0    PREPARE FRUITS/VEGETABLES (cont.)

U4506.10   Store fruits/vegetables according to the National Sanitation Code.


           Date Completed                 Apprentice                Supervisor/Trainer




Sponsor/Employer Name                                         Sponsor/Employer Signature




                                            40
                                Ontario College of Trades ©
COOK

U4507.0    PREPARE STARCHES/CEREALS

           GENERAL PERFORMANCE OBJECTIVES

           Prepare starches/cereals by reading and interpreting recipe; selecting equipment
           and tools; identifying and selecting starches and cereals; preparing ingredients;
           cooking by blanching, baking, simmering, steaming, roasting, deep-frying or
           boiling and finishing starches and cereals according to recipe specifications; and
           storing starches and cereals according to the National Sanitation Code.



PERFORMANCE OBJECTIVES


SKILLS

U4507.01   Read and interpret recipe to determine amount, volume, ingredients, and
           method of preparation.


           Date Completed                  Apprentice           Supervisor/Trainer



U4507.02   Select equipment and tools to prepare starches and cereals according to recipe
           specifications.


           Date Completed                  Apprentice           Supervisor/Trainer



U4507.03   Identify and select starches and cereals according to variety and shape,
           assessing quality by colour, texture, and size, and check cleanliness of product.


           Date Completed                  Apprentice           Supervisor/Trainer



U4507.04   Prepare ingredients by washing, cutting, measuring, and shaping in required
           sequence according to recipe specifications.


           Date Completed                  Apprentice           Supervisor/Trainer




                                             41
                                 Ontario College of Trades ©
COOK

U4507.0    PREPARE STARCHES/CEREALS (cont.)

U4507.05   Cook starches and cereals by using appropriate method including blanching,
           baking, simmering, steaming, deep-frying, or boiling at predetermined
           temperature and time to ensure maximum quality.


           Date Completed                 Apprentice           Supervisor/Trainer



U4507.06   Roast, steam, boil, and deep-fry a potato dish at predetermined temperature and
           time to ensure maximum quality.


           Date Completed                 Apprentice           Supervisor/Trainer



U4507.07   Prepare a duchesse, a mashed, and a baked potato dish and two derivatives
           of each at predetermined temperature and time to ensure maximum quality.


           Date Completed                 Apprentice           Supervisor/Trainer



U4507.08   Prepare basic pasta dough according to recipe specifications.


           Date Completed                 Apprentice           Supervisor/Trainer



U4507.09   Cook a baked, a stuffed, and a basic pasta dish al dente according to recipe
           specifications.


           Date Completed                 Apprentice           Supervisor/Trainer



U4507.10   Prepare a rice and a wild rice dish using boiled, pilaff, and risotto methods
           according to recipe specifications.


           Date Completed                 Apprentice           Supervisor/Trainer




                                            42
                                Ontario College of Trades ©
COOK

U4507.0    PREPARE STARCHES/CEREALS (cont.)

U4507.11   Finish starches by adding garnish to required dish at specified temperature and
           time according to recipe specifications.


           Date Completed                 Apprentice                Supervisor/Trainer



U4507.12   Store starches and cereals according to the National Sanitation Code.


           Date Completed                 Apprentice                Supervisor/Trainer




Sponsor/Employer Name                                         Sponsor/Employer Signature




                                            43
                                Ontario College of Trades ©
COOK

U4508.0    PREPARE SALADS AND DRESSING

           GENERAL PERFORMANCE OBJECTIVES

           Prepare salads and dressing by reading and interpreting recipe; selecting
           equipment and tools; identifying, selecting, and preparing ingredients; preparing
           simple and compound salads; combining dressing ingredients to prepare
           vinaigrette and mayonnaise; finishing salad by adding dressing and garnish
           according to recipe specifications; and store salad/dressing according to the
           National Sanitation Code.



PERFORMANCE OBJECTIVES


SKILLS

U4508.01   Read and interpret recipe to determine amount, volume, ingredients, and
           method of preparation.


           Date Completed                  Apprentice          Supervisor/Trainer



U4508.02   Select equipment and tools to prepare/cook salad according to recipe
           specifications.


           Date Completed                  Apprentice          Supervisor/Trainer



U4508.03   Identify and select ingredients according to variety and size, assessing quality
           and recognizing freshness by colour, appearance, firmness, crispness, and smell
           according to purchase specifications.


           Date Completed                  Apprentice          Supervisor/Trainer



U4508.04   Prepare ingredients by washing, peeling, chopping, cutting, mixing, cooking, or
           marinating, using required equipment and tools according to recipe specifications.


           Date Completed                  Apprentice          Supervisor/Trainer



                                             44
                                 Ontario College of Trades ©
COOK

U4508.0    PREPARE SALADS AND DRESSING (cont.)

U4508.05   Prepare simple salads including a lettuce, a vegetable, and a legume salad
           according to recipe specifications.


           Date Completed                 Apprentice          Supervisor/Trainer



U4508.06   Prepare compound salads including a fish, a meat, a vegetable, and a fruit salad
           according to recipe specifications.


           Date Completed                 Apprentice          Supervisor/Trainer



U4508.07   Prepare a vinaigrette dressing by combining ingredients and mixing, blending,
           and emulsifying to achieve required texture and consistency according to recipe
           specifications.


           Date Completed                 Apprentice          Supervisor/Trainer



U4508.08   Prepare a mayonnaise dressing and two derivatives by combining ingredients
           and mixing, blending, and emulsifying to achieve required texture and
           consistency according to recipe specifications.


           Date Completed                 Apprentice          Supervisor/Trainer



U4508.09   Finish salad with required dressing and garnish at specified temperature and
           time according to recipe specifications.


           Date Completed                 Apprentice          Supervisor/Trainer




                                            45
                                Ontario College of Trades ©
COOK

U4508.0    PREPARE SALADS AND DRESSING (cont.)

U4508.10   Store salad/dressing according to the National Sanitation Code.


           Date Completed                 Apprentice                Supervisor/Trainer




Sponsor/Employer Name                                         Sponsor/Employer Signature




                                            46
                                Ontario College of Trades ©
COOK

U4509.0    PREPARE EGGS AND DAIRY PRODUCTS

           GENERAL PERFORMANCE AND OBJECTIVES

           Prepare eggs and dairy products by reading and interpreting recipe; selecting
           equipment and tools; identifying and selecting ingredients; preparing and cooking
           eggs/dairy products by steaming, poaching, boiling, broiling, baking, grilling, and
           frying according to recipe specifications; finishing eggs/dairy products by adding
           garnish; and storing eggs/dairy products according to the National Sanitation
           Code.



PERFORMANCE OBJECTIVES


SKILLS

U4509.01   Read and interpret recipe to determine amount, volume, ingredients, and
           method of preparation.


           Date Completed                  Apprentice              Supervisor/Trainer



U4509.02   Select equipment and tools to prepare and cook eggs and dairy products.

                                                               _
           Date Completed                  Apprentice              Supervisor/Trainer



U4509.03   Identify and select ingredients according to size, grade, type, variety, fat
           content, moisture content, smell, and firmness, and recognize quality by colour,
           texture, smell, and appearance.


           Date Completed                  Apprentice              Supervisor/Trainer



U4509.04   Prepare eggs/dairy products by cutting, chopping, grating, slicing, dicing,
           shredding, peeling, separating, melting, trimming, whipping, measuring, and
           weighing according to recipe specifications.


           Date Completed                  Apprentice              Supervisor/Trainer



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COOK

U4509.0    PREPARE EGGS AND DAIRY PRODUCTS (cont.)

U4509.05   Prepare fried eggs, scrambled eggs, and quiche at predetermined temperature
           and time according to recipe specifications.


           Date Completed                  Apprentice          Supervisor/Trainer



U4509.06   Prepare an omelette dish including a folded, a flat, and a soufflé omelette at
           predetermined temperature and time according to recipe specifications.


           Date Completed                  Apprentice          Supervisor/Trainer



U4509.07   Prepare a boiled, a steamed, and a poached eggs/dairy products dish at
           predetermined temperature and time according to recipe specifications.


           Date Completed                  Apprentice          Supervisor/Trainer



U4509.08   Prepare a broiled, a grilled, and a baked eggs/dairy products dish at
           predetermined temperature and time according to recipe specifications.


           Date Completed                  Apprentice          Supervisor/Trainer



U4509.09   Prepare breakfast items including crLpes, French toast, and pancakes at
           predetermined temperature and time according to recipe specifications.


           Date Completed                  Apprentice          Supervisor/Trainer



U4509.10   Finish eggs/dairy products with required garnish at specific temperature and
           time to maintain quality of appearance, taste, and texture of product.


           Date Completed                  Apprentice          Supervisor/Trainer




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                                 Ontario College of Trades ©
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