Cook (Chef - Hotel and Restaurant) apprenticeship
DOT code: 313.361-014
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Prepares, seasons, and cooks soups, meats, vegetables, desserts, and other foodstuffs for consumption in eating establishments: Reads menu to estimate food requirements and orders food from supplier or procures food from storage. Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles. Measures and mixes ingredients according to recipe, using variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare soups, salads, gravies, desserts, sauces, and casseroles. Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods. Adds seasoning to foods during mixing or cooking, according to personal judgment and experience. Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked. Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders. May supervise other cooks and kitchen employees. May wash, peel, cut, and shred vegetables and fruits to prepare them for use. May butcher chickens, fish, and shellfish. May cut, trim, and bone meat prior to cooking. May bake bread, rolls, cakes, and pastry.
Work process schedule
Related technical instruction
The Commonwealth of Massachusetts requires 150 hours each year of related technical instruction which must be mastered by the apprentice in order to successfully complete the program. Basic information regarding instruction for this trade is shown below. For further information, please call the Division of Apprentice Standards at (617) 626-5409.
Introduction to food service
Sanitation and safety
Basic food preparation/introductory cooking
Business mathematics/Food cost accounting
Food and beverage service
Menu planning and design
Advanced food preparation