Tunkhannock Area High School

MONROE CAREER AND TECHNICAL INSTITUTE

TRAINING PLAN FOR DIVERSIFIED OCCUPATIONS

Student Learner: / Telephone:
Training Agency: / Telephone:
Training Supervisor: / Fax:
Signatures:
D.O. Instructor: / Date:
Training Supervisor: / Date:
Parent: / Date:

JOB TITLE: Kitchen Utility/Prep Cook Trainee

TRAINING ACTIVITIES

BASIC KITCHEN SAFETY

- Equipment use

- Sanitation/Cross Contamination/Food Handling Procedures

- Stock rotation

- Proper cleaning procedure

- Proper Temperatures(Correct Timing in food prep)

- cooking and thawing procedures

- Knowledge of appropriate federal/state requirements

PROPER USE OF FOLLOWING EQUIPMENT

- Dishwasher -Grinder

- Slicer - Grills

- Oven - Knives

- Steamers - Microwave

KITCHEN UTILITY WORK

- Dishwasher

- operation - location of equipment/dishes

- pots/pans - basic operational maintenance

- Basic Housekeeping Tasks

- cleaning/sanitizing

- walk-in- cooler/stock rotation

- knowledge of product shelf life

DEMONSTRATE QUALITY CONTROL & CUSTOMER SATISFACTION AWARENESS

Training activities may be modified during the training experience- Changes should appear on the training plan.

EMPLOYER CONTACT: Using the following scale, at the end of the school year, please rate each training entr

by the following levels of competency achieved: 1) Observed, 2) Performed w/ supervision, 3)Performed Independently, 4) Performed

independently and in a satisfactory manner, 5) Performed independently beyond all expectation.