time demands, constructive criticism and coaching)Ĭognitive skills sufficient to function in a kitchen and learning environment Ability to understand basic instructions and carry out those instructions, consistently with low to moderate supervision Comprehend written text at a 5th grade level Read and follow basic recipes and directions, including the transfer to action Ability to recognize a hazardous/unsafe situation/environment and act upon it appropriately Reasoning sufficient to understand a critique and/or constructive criticism Sustained attention to workload over time and goal achievement
Workplace appropriate behavior: Applicant must be able to appropriately self-regulate and be aware of his/her own actions in relation to those around them Respect: Students must show respect for self and others Able to work in a team as well as individually Remain organized during tasks and classwork Self-Management and motivation Manage assigned tasks with limited reminders Effectively manage mild stress. (We will study this further in ServSafe Food Handling.) Self-control: The ability to self-monitor and self-regulate behavior, use appropriate language and actions as well as avoid inappropriate outbursts Able to communicate with others and express needs Able to handle changes in routine and can be flexible in fluctuating circumstances Able to self-administer medications.
#Culinary fundamentals day 27 professional
Self-care: Each student is responsible for their own self-care, including but not limited to personal hygiene and maintaining a clean uniform and professional appearance. time demands, constructive criticism and coaching) Self-Management and motivation: Manage assigned tasks with limited reminders.Remain organized during tasks and classwork.Able to work in a team as well as individually.Respect: Students must show respect for self and others.Workplace appropriate behavior: Applicant must be able to appropriately self-regulate and be aware of his/her own actions in relation to those around them.Able to handle changes in routine and can be flexible in fluctuating circumstances.Able to communicate with others and express needs.Self-control: The ability to self-monitor and self-regulate behavior, use appropriate language and actions as well as avoid inappropriate outbursts.(We will study this further in ServSafe Food Handling.)
Self-care: Each student is responsible for their own self-care, including but not limited to personal hygiene and maintaining a clean uniform and professional appearance.
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