li>Ability to use, clean, follow and teach safety procedures on the following kitchen equipment: mixers, slicers, food processors, all types of ovens, steamers, steam kettles, tilt skillets, griddles, grills, salamanders and broilers, dish and ware-washing machines, coffee and beverage machines, all types ranges, all types refrigeration, and all cookware.
Prerequisite Skills:
Ability to select, use and teach the following basic food cooking and preparation techniques: weight & measures, convert weights & measures, hand knife skills, stew, boil, poach, blanch, broil, grill, pan fry, deep fry, barbecue, bake, roast, braise, sauté, steam and stir fry.