Food Service Aide (A.A.S. Culinary)
Competency-based
ONET: 35-9011.00
1
Years
17
Skills
1216h
Related instructions
Curriculum
- Learning Framework
- Composition I
- Basic Food Preparation
- Intermediate Food Preparation
- Advanced Food Preparation
- Saucier
- Garde Manger
- Math for Business & Social Sciences
- Fundamentals of Baking
- Introduction to Hospitality Industry
- Environmental Science (Lecture)
- Purchasing for Hospitality Operations
- Sanitation and Safety
- Beverage Management
- Principles of Healthy Cuisine
- A La Carte Cooking
- Food Service Operation/Systems
- Hospitality Human Resources Management
- Humanities/Fine Arts Elective
- General Education Elective
- Culinary Capstone Projects Laboratory
- Practicum (or Field Experience) Culinary Arts/Chef Training
On-the-job training
- Take customer orders.
- Take orders from patrons for food or beverages.
- Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.
- Communicate with customers to resolve complaints or ensure satisfaction.
- Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
- Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
- Enforce rules or regulations.
- Check patrons and patients' identification to ensure that they are meeting dietary requirements.
- Present food or beverage information or menus to customers.
- Present menus to patrons and answer questions about menu items, making recommendations upon request.
- Explain how various menu items are prepared, describing ingredients and cooking methods.
- Inform customers of daily specials.
- Collect dirty dishes or other tableware.
- Remove dishes and glasses from rooms or counters and take them to kitchen for cleaning.
- Serve food or beverages.
- Serve food or beverages to patients and prepare or serve specialty dishes to rooms as required.
- Cook foods.
- Prepare tables for meals, including setting up items such as linens, silverware, and glassware.
- Roll silverware, set up food stations, or set up dining areas to prepare for the next shift.
- Clean food services areas.
- Clean room trays or counters after patrons and patients have finished dining.
- Clean food preparation areas, facilities, or equipment.
- Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom.
- Stock serving stations or dining areas with food or supplies.
- Stock service areas with supplies such as coffee, food, tableware, and linens.
- Knowledge of Service Excellence standards and customer service expectations
- Practices customer service and Service Excellence behaviors: Safety, Courtesy, Accountability, Efficiency, and Innovation.
- Works collaboratively as a team to achieve goals and deliverables.
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Made in the USA.