Apprenticeship Training Standard - Ontario College of · PDF fileApprenticeship Training...

Apprenticeship Training Standard

Cook

Trade Code: 415A

Development Date: January 2003

CMcCarten

Typewritten Text

CMcCarten

Typewritten Text

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

CMcCarten

Typewritten Text

Ontario College of Trades ©

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

1

COOK

2 Ontario College of Trades ©

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.

COOK


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

COOK


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.


COOK

COMPETENCY ANALYSIS PROFILE

Cook – 415A

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

SKILL SETS SKILLS

DEMONSTRATE SAFE WORKING PRACTICES AND TECHNIQUES

U4500.0

Select, maintain, and wear protective clothing

U4500.01

Comply with accident prevention rules and regulations

U4500.02

Maintain kitchen tools and equipment

U4500.03

Identify, label, code, and store materials

U4500.04

Handle, store, and use hazardous materials with care

U4500.05 Observe product

specifications

U4500.06

Prevent fires

U4500.07

Practise personal hygiene

U4500.08

Prevent food poisoning

U4500.09

Report potential hazards to supervisor or manager

U4500.10

PREPARE STOCKS

U4501.0

Read and interpret recipe

U4501.01

Select equipment and tools

U4501.02

Identify and select ingredients

U4501.03

Prepare ingredients

U4501.04

Prepare white stock

U4501.05 Prepare brown

stock

U4501.06

Prepare fish stock

U4501.07

Prepare vegetable stock

U4501.08

Store stock

U4501.09


COOK

SKILL SETS SKILLS

PREPARE SOUPS

U4502.0


U4502.01


U4502.02


U4502.03

Prepare ingredients

U4502.04

Prepare cream soups

U4502.05 Prepare purée

soups

U4502.06

Prepare clear soups

U4502.07

Prepare consommé soups

U4502.08

Prepare international/ specialty soups

U4502.09

Prepare cold soups

U4502.10 Finish soup as required and serve

U4502.11

Store soup

U4502.12

PREPARE BASIC SAUCES AND COMPOUND BUTTERS

U4503.0


U4503.01


U4503.02


U4503.03

Prepare ingredients

U4503.04

Prepare a roux

U4503.05 Prepare thickening

agents

U4503.06

Prepare white sauces

U4503.07

Prepare brown sauces

U4503.08

Prepare a hollandaise sauce and two derivatives

U4503.09

Prepare a Béarnaise sauce and two derivatives

U4503.10 Prepare a tomato sauce and two derivatives

U4503.11

Prepare compound butters

U4503.12

Finish sauce

U4503.13

Apply/serve finished sauce/compound butter

U4503.14

Store sauce/compound butter

U4503.15

CMcCarten

Typewritten Text


COOK

SKILL SETS SKILLS

PREPARE FISH/SHELLFISH

U4504.0


U4504.01


U4504.02

Identify and classify fish/shellfish

U4504.03

Clean and cut fish/shellfish

U4504.04

Select and prepare fish/shellfish

U4504.05 Steam and poach a

fish/shellfish dish

U4504.06

Grill, broil, and bake a fish/ shellfish dish

U4504.07

Deep-fry and stir- fry a fish/shellfish dish

U4504.08

Finish fish/shellfish with garnish/sauce

U4504.09

Store fish/shellfish

U4504.10

PREPARE MEAT, POULTRY, AND GAME

U4505.0


U4505.01

Select and operate equipment

U4505.02

Identify cuts and assess quality and freshness

U4505.03

Trim and cut meat/poultry/gam e

U4505.04

Prepare meat/poultry/game

U4505.05 Steam, boil, stew,

braise, and poach a meat/poultry/game dish

U4505.06

Broil, roast, bake, and grill a meat/poultry/game dish

U4505.07

Deep-fry and stir- fry meat/poultry/ game dish

U4505.08

Finish meat/ poultry/game with required garnish or sauce

U4505.09

Store meat/poultry/ game

U4505.10

PREPARE FRUITS/ VEGETABLES

U4506.0


U4506.01


U4506.02

Identify and select fruits/vegetables

U4506.03

Prepare fruits/vegetables

U4506.04

Cut fruits/vegetables

U4506.05 Steam, boil, stew,

braise, and poach a fruit/vegetable dish

U4506.06

Glaze, roast, grill, and bake fruit/ vegetable dish

U4506.07

Deep-fry and stir- fry fruit/vegetable dish

U4506.08

Finish fruits/vegetables with required garnish or sauce

U4506.09

Store fruits/vegetables

U4506.10


COOK

SKILL SETS SKILLS

PREPARE STARCHES/ CEREAL

U4507.0


U4507.01


U4507.02

Identify and select starches and cereals

U4507.03

Prepare ingredients

U4507.04

Cook starches and cereals

U4507.05 Roast, steam, boil,

and deep-fry a potato dish

U4507.06

Prepare a duchesse, a mashed, and a baked potato dish and two derivatives

U4507.07

Prepare a basic pasta dough

U4507.08

Cook a baked, a stuffed, and a basic pasta dish al dente

U4507.09

Prepare a rice and a wild rice dish

U4507.10 Finish starches

U4507.11

Store starches and cereals

U4507.12

PREPARE SALADS AND DRESSING

U4508.0


U4508.01


U4508.02


U4508.03

Prepare ingredients

U4508.04

Prepare simple salads

U4508.05 Prepare compound

salads

U4508.06

Prepare a vinaigrette dressing

U4508.07

Prepare a mayonnaise dressing and two derivatives

U4508.08

Finish salad with required dressing and garnish

U4508.09

Store salad/dressing

U4508.10


COOK

SKILL SETS SKILLS

PREPARE EGGS AND DAIRY PRODUCTS

U4509.0


U4509.01


U4509.02


U4509.03

Prepare eggs/dairy products

U4509.04

Prepare fried eggs, scrambled eggs and quiche

U4509.05 Prepare an omelette

dish

U4509.06

Prepare a boiled, a steamed, and a poached eggs/dairy products dish

U4509.07

Prepare a broiled, a grilled, and a baked eggs/dairy products dish

U4509.08

Prepare breakfast items

U4509.09

Finish eggs/dairy products with required garnish

U4509.10 Store eggs/dairy products

U4509.11

PREPARE BAKED GOODS, PASTRY, AND DESSERTS

U4510.0


U4510.01

Select equipment and tools by size and type

U4510.02


U4510.03

Prepare ingredients

U4510.04

Prepare a basic sweet dough, a short crust dough, and a choux paste dough

U4510.05 Prepare quick

breads, cookies, pies, tarts, and flans

U4510.06

Finish choux paste/puff pastry products

U4510.07

Prepare sponge- based pastries

U4510.08

Prepare creams

U4510.09

Finish baked goods/pastry/desserts

U4510.10 Store baked good/ pastries/desserts

U4510.11


COOK

SKILL SETS SKILLS

PREPARE HORS D’OEUVRES, CANAPÉS, OR SANDWICHES

U4511.0


U4511.01


U4511.02


U4511.03

Prepare and cook ingredients

U4511.04

Prepare classical hot sandwiches and cold sandwiches

U4511.05 Assemble and

finish hors d’oeuvres/canapés/ sandwiches

U4511.06

Arrange and present hors d’oeuvres/canapés/ sandwiches

U4511.07

Store ingredients

U4511.08


COOK

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.

CMcCarten

Typewritten Text

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

CMcCarten

Typewritten Text


COOK

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


COOK

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


COOK

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.


COOK

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.


COOK

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.


COOK

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.


COOK

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.


COOK

SKILL SET COMPLETION FORM

SKILLS SETS

TITLE

SIGNING AUTHORITY

U4500.0 DEMONSTRATE SAFE WORKING 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

U4510.0 PREPARE BAKED GOODS, PASTRY, AND DESSERTS

U4511.0 PREPARE HORS D’OEUVRES, CANAPÉS, OR 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.


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.


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



COOK


(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.


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.


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


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


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.


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



COOK


(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.


Sponsor/Employer Name Sponsor/Employer Signature


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.


SKILLS

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


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


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


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



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.


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


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


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


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




COOK

U4502.0 PREPARE SOUPS


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.


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.


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


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


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



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.


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


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


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


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.


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.



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.


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




COOK

U4503.0 PREPARE BASIC SAUCES AND COMPOUND BUTTERS


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.


SKILLS

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


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


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


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



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.


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.


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.


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.


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.



COOK


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.


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.


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


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


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



COOK


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

_




COOK

U4504.0 PREPARE FISH/SHELLFISH


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.


SKILLS

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


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


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


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



COOK

U4504.0 PREPARE FISH/SHELLFISH (cont.)

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


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


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


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.


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



COOK

U4504.0 PREPARE FISH/SHELLFISH (cont.)

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




COOK

U4505.0 PREPARE MEAT, POULTRY, AND GAME


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.


SKILLS



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


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.


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

_



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.


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.


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.


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.


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



COOK

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

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



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.


SKILLS



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


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.


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


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.


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.


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.


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.


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


COOK


U4506.0 PREPARE FRUITS/VEGETABLES (cont.)

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



COOK


U4507.0 PREPARE STARCHES/CEREALS


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.


SKILLS



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


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.


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


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.


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


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.


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


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


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


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.


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



COOK


U4508.0 PREPARE SALADS AND DRESSING


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.


SKILLS



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


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.


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


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.


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


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


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.


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


COOK


U4508.0 PREPARE SALADS AND DRESSING (cont.)

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



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.


SKILLS



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.


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.


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.


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


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


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


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


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


COOK


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

U4509.11 Store eggs/dairy products according to the National Sanitation Code.



COOK


U4510.0 PREPARE BAKED GOODS, PASTRY, AND DESSERTS


Prepare baked goods/pastry/desserts by reading and interpreting recipe; selecting equipment and tools; identifying, selecting, preparing, and cooking ingredients according to recipe specifications; finishing baked goods/pastry/desserts according to recipe specifications; and storing baked goods/pastry/desserts according to the National Sanitation Code.


SKILLS



U4510.02 Select equipment and tools by size and type to prepare baked goods and pastry/desserts according to recipe specifications.


U4510.03 Identify and select ingredients according to required use and recipe specifications.


U4510.04 Prepare ingredients by measuring, melting, rolling, macerating, poaching, kneading, and proofing in required sequence according to recipe specifications.


COOK


U4510.0 PREPARE BAKED GOODS, PASTRY, AND DESSERTS (cont.)

U4510.05 Prepare a basic sweet dough, a short crust dough, and a choux paste dough according to recipe specifications.


U4510.06 Prepare quick breads, cookies, pies, tarts, and flans by baking, poaching, stewing, sautéing, deep-frying, steaming, or boiling ingredients in sequence at predetermined temperature and time to ensure maximum appearance, texture, taste, colour, and quality according to recipe specifications.


U4510.07 Finish choux paste/puff pastry products using appropriate fillings, garnish, or sauce at predetermined temperature and time to ensure maximum appearance, texture, taste, colour, and quality according to recipe specifications.


U4510.08 Prepare sponge-based pastries including Swiss rolls, ladyfingers, and génoises by adding required ingredients in sequence at predetermined temperature and time to ensure maximum appearance, texture, taste, colour, and quality according to recipe specifications.


U4510.09 Prepare creams including creme anglaise, pastry cream, fruit sauces, chantilly cream, and baked custard by adding required ingredients in sequence at predetermined temperature and time to ensure maximum appearance, texture, taste, colour, and quality according to recipe specifications.


COOK


U4510.0 PREPARE BAKED GOODS, PASTRY, AND DESSERTS (cont.)

U4510.10 Finish baked goods/pastry/desserts by glazing and decorating using required equipment and tools and methods according to recipe specifications.


U4510.11 Store baked goods/pastries/desserts according to the National Sanitation Code.



COOK


U4511.0 PREPARE HORS D’OEUVRES, CANAPÉS, OR SANDWICHES


Prepare hors d’oeuvres/canapés/sandwiches by reading and interpreting recipe; selecting equipment and tools; identifying, selecting, preparing, and cooking ingredients according to recipe specifications; assembling and finishing hors d’oeuvres/canapés/sandwiches according to recipe specifications; arranging and presenting hors d’oeuvres/canapés/sandwiches with required dishes/chafing dishes/mirror; and storing ingredients at specified humidity and location to maintain optimum quality.


SKILLS



U4511.02 Select equipment and tools by type and size according to recipe specifications.


U4511.03 Identify and select ingredients according to required use and recipe specifications.


COOK


U4511.0 PREPARE HORS D’OEUVRES, CANAPÉS, OR SANDWICHES (cont.)

U4511.04 Prepare and cook ingredients by slicing, skewering, whipping, mincing, chopping, grinding, kneading, wrapping, portioning, soaking, marinating, boiling, poaching, grilling broiling, and braising at predetermined temperatures and times according to recipe specifications.


U4511.05 Prepare classical hot sandwiches and cold sandwiches including basic filled, fancy, and open-faced sandwiches according to recipe specifications.


U4511.06 Assemble and finish hors d’oeuvres/canapés/sandwiches with required garnish according to recipe specifications.


U4511.07 Arrange and present hors d’oeuvres/canapés/sandwiches with required serving dishes/chafing dishes/mirror at required serving temperature.


U4511.08 Store ingredients in required container or wrapping at required humidity and location to maintain optimum quality.



COOK


APPRENTICE RECORD

APPRENTICE NAME (Print):

SPONSOR/EMPLOYER INFORMATION

Training Agreement #

Name

Address

Telephone

E-mail Address

SUMMARY OF TRAINING

Employment Start Date

Employment End Date

Total hours of training and instruction between dates of employment


COOK


APPRENTICE RECORD




Name

Address

Telephone

E-mail Address

SUMMARY OF TRAINING


Employment End Date



COOK


APPRENTICE RECORD




Name

Address

Telephone

E-mail Address

SUMMARY OF TRAINING


Employment End Date


_ Date Completed Apprentice Supervisor/Trainer

COOK


APPRENTICE COMPLETION FORM

APPRENTICE NAME

Print

Signature

Social Insurance Number

Skill Sets when completed should be signed by the supervisor/trainer and presented with this completion form to your local Apprenticeship Client Services Office. Any supporting documentation should also be attached.

In-School Completed (Proof to Be Provided)

Yes ( ) No ( ) Not applicable ( )

Hours completed as per Contract: Yes ( ) No ( ) Not applicable ( )


Name

Address

Telephone

E-mail Address

Signature of Signing Authority

You will be required to disclose this signed form to the Ministry of Training, Colleges and Universities in order to complete your program. The Ministry will use your personal information to administer and finance Ontario’s apprenticeship training system.For further information please see the notice/declaration for collection of personal information that is referenced in the table of contents of this training standard.

Date post:	05-Mar-2018
Category:	Documents
Upload:	dinhkhue
View:	221 times
Download:	1 times

Apprenticeship Training Standard - Ontario College of · PDF fileApprenticeship Training...

Documents