HR - Culinary Assistant Training Outcomes
Less than One-Year Certificate: Culinary Assistant Training
Group 1: Each term student should be familiar with one or more of the following job skills in one of the following 5 areas:-
- Area A - food preparation: hot food, salad, bakery, sandwich, pizza, bento/oriental food, sushi, hot dog.
- Area B - food/customer serving: hot food, soup, pizza, oriental food, hot dog.
- Area C - storekeeping: restocking storeroom, deliver items to operation areas.
- Area D - food area maintenance: salad bar, condiment, counters areas, cups, napkins, etc.
- Area E - dishwashing.
Group 2: In the first term student should learn and aware all the job-success/soft skills listed below and keep improving in the second and third terms:
- Functioning, coping, and social skills at work (getting along with coworkers, respecting authority, observing boundary and personal space, and avoiding troubles or confrontation).
- Positive attitudes, impression (body language, tone of voice, and manners that reflect attitude).
- Good work ethics and habits (attendance, punctuality, initiative at work).
- Professionalism (appearance, courtesy, integrity, honesty, teamwork).
- Work-related communication (knowing the communication channels at work, understanding and following instructions, good listening, accepting order and constructive criticism, ask for help).
- Work place behavior management.
Group 3: Students should know all the specific job-related knowledge listed after the first term except work-evaluation and money handling-making change, which will be taught in the second term and review in the third term:
- Food safety and HACCP (Hazard Analysis Critical Control Points).
- Preparing and taking the Food Handler's Certificate Examination.
- Personal hygiene.
- Workplace and on-the-job safety (including lift techniques).
- Things to know when emergency situation occurs (fire, earthquake, equipment break-down, power outage, bad weather conditions).
- Self control and anger management.
- Disciplinary issues and consequences.
- Self and trainers’ work-performance evaluation and feedback.
- Money handling and making change.
Group 4: Job readiness issues will be introduced to the students in the second term and emphasized in the third term:
- Job search techniques.
- Job applications.
- Resume and cover letter writing.
- Job interviewing techniques.