Students will acquire skills and knowledge necessary to store foods, wash dishes by hand and machine, clean floors and kitchen equipment, serve in cafeteria lines, operate kitchen equipment, and prepare vegetables. Students with advanced skills will acquire skills and knowledge necessary to prepare food, weigh and measure ingredients, and read recipes.
Students should be free from communicable diseases. Walking, standing, stooping, and bending for moderate to prolonged periods of time are required. Should be able to lift and carry 25lbs freqently and 50lbs occasionally. Should have good communication skills, vision, and reasonably good use of hands and arms (consideration on an individual basis). Some students will need the ability to read and compute recipes requiring measurements.
Length of Course
Program length is 200-300 hours. S.O.C. selection based upon selected objectives.
- Cook Helper (S.O.C.35-2021.00)
- Sandwich Maker (S.O.C.35-2021.00)
- Salad Maker (S.O.C.35-2021.00)
- Dining Room Attendant (S.O.C.35-9011.00)
- Deli Cutter/Slicer (S.O.C.35-2021.00)
- Food Service Worker Helper (S.O.C.35-3041.00)
- Baker Helper (S.O.C.35-2021.00)
Restaurants, hospitals, schools, institutions, lunchrooms, grocery store delis, delis, coffee shops, cafeterias, convenience stores and caterers.