Apprenticeship Training Standard Cook Trade Code: 415A - Development Date: January 2003
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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 trainingCOOK
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.
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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
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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
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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
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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
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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
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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
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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
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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
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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
47
Ontario College of Trades ©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
48
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