Appendix B: Training Plan - Checklist

Training Plan Checklist for Commercial Cooking 10

(adapted from the SIAST Palliser Campus Cook Level I Apprenticeship Program developed by Fred German)

Student's Name: __________________________________________________

Employer's Name and Address: ______________________________________________________________

Module Component
Observed
Assisted
Demonstrated
Checked by

Safety, Sanitation, And Personal
Module 2A

Demonstrates Safety Awareness

Practises safe work habits

Maintains good posture

Practises sound personal hygiene

Observes substance abuse regulations

Promotes workplace health and safety

Updates safety knowledge

Performs tasks according to safe practises

Uses proper lifting techniques

Uses electricity safely

Practises effective fire prevention and evaluation techniques

Uses guards and other protective devices

Maintains a Safe Work Environment
Module 2

Identifies danger zones with warning signs

Maintains good housekeeping at the workplace

Reports accidents and injuries

Wears Personal Protective Clothing and Equipment
Module 2A

Assesses the needs for personal protective clothing and equipment

Wears protective clothing

Uses and Maintains Common Kitchen Tools, Machines, and Equipment Safely
Module 2 and 3

Operates common kitchen tools, machines, and equipment

Inspects and cleans kitchen tools, machines, and equipment

Sharpens knives safely

Assembles equipment safely

Vegetables, Fruit, and Fungi
Module 6A

Selects, Stores, and Prepares Vegetables and Fruits:

Selects vegetables, fruit, and fungi

Stores vegetables and fruits

Cleans vegetables and fruits

Cuts or portions vegetables and fruits

Zests citrus fruits

Sections and shapes fruits and vegetables

Dates and stores vegetables, fruits, and fungi

Prepares Vegetables and Fungi
Module 6A

Selects and applies appropriate cooking methods

Blanches vegetables

Purées vegetables

Prepares Fruit and Berry Desserts
Module 6A

Selects appropriate ingredients

Cleans fruits and berries

Peels fruits

Cuts fruits and berries

Cooks fruits and berries

Chills fruits and berries

Cold Foods and Buffets
Module 7A

Prepares Leaf Salads

Selects ingredients

Trims leaves and ingredients

Cleans, drains, and dries lettuce or salad leaves

Combines other ingredients as per house menu

Garnishes leaf salads

Dresses leaf salads

Serves leaf salads

Prepares Various Salads (e.g., meat salad, fish salad, potato salad)
Module 7A

Selects ingredients according to recipe

Cleans, drains, and dries ingredients

Cooks salad ingredients

Cools salad ingredients

Combines and mixes variety of ingredients as per recipe

Arranges salad

Seasons or dresses salad

Garnishes salad

Stores or serves salad

Prepares Hot Salads (e.g., hot potato salad)
Module 7A

Selects ingredients according to recipe

Trims ingredients

Cleans ingredients

Selects proper cooking methods

Cooks according to recipe specifications

Arranges salad

Garnishes salad

Serves salad

Prepares Dressing, Cold Sauces, and Derivatives
Module 7A

Selects ingredients

Selects appropriate method of preparation

Prepare emulsified sauce

Combines ingredients for cold sauce and additional ingredients to form other cold sauces and derivatives, e.g., sauce tartare

Combines ingredients to prepare salad dressings, e.g., sauce vinaigrette

Stores and handles sauce vinaigrette, other cold sauces and dressings

Serves vinaigrette, cold sauces, and dressing

Cooks and Prepares Potatoes
Module 8A

Selects appropriate types of potatoes, e.g., Idaho, yam, red

Sizes and cuts potatoes

Selects proper procedures for cooking potatoes

Cooks potatoes, e.g., fries, shredded, hashed browns

Training Plan Checklist for Commercial Cooking 20

Palliser Institute SIAST Cook Level I Apprenticeship

Student's Name: ________________________________________________________________

Employer Name/Address: __________________________________________________________________

Note: Skills within the Commercial Cooking 10 training plan may be strengthened and refined in the 20 level training plan.

Module Component
Observed
Assisted
Demonstrated
Checked by

Safety, Sanitation, and Personal
Module 2B

Demonstrates Safety Awareness
Module 2B

Practises safe work habits

Maintains good posture

Practises sound personal hygiene

Observes substance abuse regulations

Promotes workplace health and safety

Updates safety knowledge

Performs tasks according to safe practises

Uses proper lifting techniques

Uses electricity safely

Practises effective fire prevention and evaluation techniques

Uses guards and other protective devices

Maintains a Safe Work Environment
Module 2B

Identifies danger zones with warning signs

Maintains good housekeeping at the workplace

Reports accidents and injuries

Safety, Sanitation, and Personal
Module 2B

Demonstrates Safety Awareness:

Practises safe work habits

Maintains good posture

Practises sound personal hygiene

Observes substance abuse regulations

Promotes workplace health and safety

Updates safety knowledge

Performs tasks according to safe practises

Uses proper lifting techniques

Uses electricity safely

Practises effective fire prevention and evaluation techniques

Uses guards and other protective devices

Maintains a Safe Work Environment

Identifies danger zones with warning signs

Identifies and reports hazardous working conditions

Identifies hazardous material

Maintains good housekeeping at the workplace

Stores materials safely

Provides first aid

Reports unsafe conditions

Reports accidents and injuries

Wears Personal Protective Clothing and Equipment
Module 2B

Assesses the needs for personal protective clothing and equipment

Wears protective clothing

Uses and Maintains Common Kitchen Tools, Machines, and Equipment Safely
Module 2B

Operates common kitchen tools, machines, and equipment

Inspects and cleans kitchen tools, machines, and equipment

Sharpens knives safely

Assembles equipment safely

Convenience Foods
Module 4B

Prepares and Cooks Frozen Foods:

Stores frozen foods

Defrosts frozen items

Prepares and cooks frozen foods

Microwaves to defrost and cook frozen foods

Portions frozen foods to menu specifications

Serves convenience foods

Reconstitutes Powdered Foods or Beverages
Module 4B

Prepares Pickled Items
Module 4B

Store appropriately

Prepares Compound Butters (e.g., mâitre d'hôtel, café de Paris, garlic)
Module 5B

Selects ingredients and specific butter according to recipe

Trims selected ingredients

Cleans ingredients

Combines ingredients and butter

Portions as per specifications

Shapes compound butter

Stores and serves compound butter

Vegetables, Fruit, and Fungi
Module 6B

Prepares Vegetables and Fungi:

Simmers vegetables

Poaches vegetables

Steams vegetables

Boils vegetables

Stews vegetables

Stir-fries

Pan-fries vegetables

Deep-fries vegetables

Broils vegetables

Stuffs vegetables

Bakes vegetables

Braises vegetables

Prepares Fruits
Module 6B

Selects and applies appropriate cooking methods

Blanches fruits

Simmers fruits

Poaches fruits

Steams fruits

Boils fruits

Stews fruits

Stir-fries, pan-fries fruits

Deep-fries fruits

Broils fruits

Stuffs fruits

Bakes fruits

Braises fruits

Serves and portions fruits

Presents and serves egg dishes

Prepares Cold Sandwiches and Canapés
Module 7B

Selects proper ingredients

Selects breads

Slices bread for canapé base

Selects and assembles ingredients

Prepares combination fillings

Assembles sandwiches and canapés

Cuts sandwiches and canapés

Garnishes sandwiches and canapés

Presents sandwiches and canapés

Serves or stores sandwiches and canapés

Prepares Cold Appetizers and Hors-d'oeuvres
Module 7

Combines sectioned fruits and cocktails

Farinaceous Foods And Cereals
Module 8

Prepares Rice

Selects appropriate rice

Washes rice

Simmers or steams rice

Cooks a variety of rice to menu requirements, e.g., boiled, steamed, pilaff, risotto, stir-fried

Serves rice

Stores rice in the raw and cooked states

Prepares pasta
Module 8B

Selects ingredients

Mixes and/or blends ingredients appropriately

Selects appropriate cooking method

Produces simple pasta

Produces stuffed pasta, e.g., ravioli, cannelloni

Prepares combined pasta dishes, including cold pasta salads

Cooks pasta

Serves accordingly

Baked Pastry and Desserts
Module 9

Prepares and Bakes Pie Dough:

Selects appropriate ingredients for pie dough

Prepares pie dough

Portions, wraps, and stores pie dough

Prepares pie filling from fresh products

Assembles pies

Bakes pies

Portions baked pies

Garnishes baked pies

Serves a portion of baked pies

Baked Pastry and Desserts
Module 9

Prepares and Bakes Pie Dough:

Selects appropriate ingredients for pie dough

Prepares pie dough

Portions, wraps, and stores pie dough

Prepares pie filling from fresh products

Assembles pies

Bakes pies

Portions baked pies

Garnishes baked pies

Serves a portion of baked pies

Eggs and Dairy Products
Module 11

Cooks Eggs and Dairy Products:

Selects, handles, and stores eggs

Boils eggs

Poaches eggs

Fries eggs, e.g., pan-fried, griddled

Scrambles eggs

Prepares and cooks omelettes

Prepares and cooks quiches

Prepares and cooks egg wash and various batters, e.g., Pâte-â-frire

Presents and serves egg dishes

Prepares Toasts (Regular and French)
Module 11

Selects proper ingredients, e.g., eggs, bread

Prepares regular toasts

Prepares various croûtes, e.g., croûtes aux champignons, croûtes au fromage

Prepares french toasts

Garnishes toasts

Serves toasts

Prepares a Variety of Breakfast Foods
Module 11

Selects ingredients for pancakes and waffles

Mixes required ingredients to prepare pancakes and waffles

Cooks and prepares pancakes and waffles

Cooks and prepares crêpes

Serves breakfast foods

Prepares Grain Products
Module 11

Selects grain cereals

Cooks grain cereals, e.g., polenta, gnocchi à la Romaine

Garnishes prepared grain products

Serves prepared grain products

Training Plan Checklist for Commercial Cooking 30

Student's Name: _________________________________________________________________________

Employer Name/Address: ________________________________________________________________________

Note: Skills within the Commercial Cooking 10 and 20 level training plan may be strengthened and refined in the 30 level training plan.

Module Component
Observed
Assisted
Demonstrated
Checked by

Safety, Sanitation, and Personal
Module 2C

Practises safe work habits

Maintains good posture

Practises sound personal hygiene

Observes substance abuse regulations

Promotes workplace health and safety

Updates safety knowledge

Performs tasks according to safe practises

Uses proper lifting techniques

Uses electricity safely

Practises effective fire prevention and evaluation techniques

Uses guards and other protective devices

First Aid
Module 2C

Students will complete an emergency first aid course

Identifies danger zones with warning signs

Identifies and reports hazardous working conditions

Identifies hazardous material

Maintains good housekeeping at the workplace

Stores materials safely

Provides first aid

Reports unsafe conditions

Reports accidents and injuries

Wears Personal Protective Clothing and Equipment:

Assesses the needs for personal protective clothing and equipment

Wears protective clothing

Works with Dangerous Products:

Ensures compliance with acts, codes, and regulations

Selects proper protective equipment

Receives hazardous products

Stores hazardous products safely

Disposes of hazardous materials safely

Practises emergency measures

Uses and Maintains Common Kitchen Tools, Machines, and Equipment Safely

Operates common kitchen tools, machines, and equipment

Inspects and cleans kitchen tools, machines, and equipment

Sharpens knives safely

Assembles equipment safely

Stocks, Sauces, and Soups
Module 5C

Prepares and Cooks Stocks:

Prepares and cooks white stock

Prepares and cooks brown stock

Prepares and cooks beef stock

Prepares and cooks fish stock

Prepares and cooks chicken stock

Prepares and cooks vegetable stock

Prepares and cooks veal stock

Prepares and cooks lamb stock

Performs proper cooling techniques

Prepares pasta
Module 8C

Selects ingredients

Mixes and/or blends ingredients appropriately

Selects appropriate cooking method

Produces simple pasta

Produces stuffed pasta, e.g., ravioli, cannelloni

Prepares combined pasta dishes, including cold pasta salads

Cooks pasta

Serves accordingly

Module Component	Observed	Assisted	Demonstrated	Checked by
Safety, Sanitation, And Personal Module 2A
Demonstrates Safety Awareness
Practises safe work habits
Maintains good posture
Practises sound personal hygiene
Observes substance abuse regulations
Promotes workplace health and safety
Updates safety knowledge
Performs tasks according to safe practises
Uses proper lifting techniques
Uses electricity safely
Practises effective fire prevention and evaluation techniques
Uses guards and other protective devices
Maintains a Safe Work Environment Module 2
Identifies danger zones with warning signs
Maintains good housekeeping at the workplace
Reports accidents and injuries
Wears Personal Protective Clothing and Equipment Module 2A
Assesses the needs for personal protective clothing and equipment
Wears protective clothing
Uses and Maintains Common Kitchen Tools, Machines, and Equipment Safely Module 2 and 3
Operates common kitchen tools, machines, and equipment
Inspects and cleans kitchen tools, machines, and equipment
Sharpens knives safely
Assembles equipment safely
Vegetables, Fruit, and Fungi Module 6A
Selects, Stores, and Prepares Vegetables and Fruits:
Selects vegetables, fruit, and fungi
Stores vegetables and fruits
Cleans vegetables and fruits
Cuts or portions vegetables and fruits
Zests citrus fruits
Sections and shapes fruits and vegetables
Dates and stores vegetables, fruits, and fungi
Prepares Vegetables and Fungi Module 6A
Selects and applies appropriate cooking methods
Blanches vegetables
Purées vegetables
Prepares Fruit and Berry Desserts Module 6A
Selects appropriate ingredients
Cleans fruits and berries
Peels fruits
Cuts fruits and berries
Cooks fruits and berries
Chills fruits and berries
Cold Foods and Buffets Module 7A
Prepares Leaf Salads
Selects ingredients
Trims leaves and ingredients
Cleans, drains, and dries lettuce or salad leaves
Combines other ingredients as per house menu
Garnishes leaf salads
Dresses leaf salads
Serves leaf salads
Prepares Various Salads (e.g., meat salad, fish salad, potato salad) Module 7A
Selects ingredients according to recipe
Cleans, drains, and dries ingredients
Cooks salad ingredients
Cools salad ingredients
Combines and mixes variety of ingredients as per recipe
Arranges salad
Seasons or dresses salad
Garnishes salad
Stores or serves salad
Prepares Hot Salads (e.g., hot potato salad) Module 7A
Selects ingredients according to recipe
Trims ingredients
Cleans ingredients
Selects proper cooking methods
Cooks according to recipe specifications
Arranges salad
Garnishes salad
Serves salad
Prepares Dressing, Cold Sauces, and Derivatives Module 7A
Selects ingredients
Selects appropriate method of preparation
Prepare emulsified sauce
Combines ingredients for cold sauce and additional ingredients to form other cold sauces and derivatives, e.g., sauce tartare
Combines ingredients to prepare salad dressings, e.g., sauce vinaigrette
Stores and handles sauce vinaigrette, other cold sauces and dressings
Serves vinaigrette, cold sauces, and dressing
Cooks and Prepares Potatoes Module 8A
Selects appropriate types of potatoes, e.g., Idaho, yam, red
Sizes and cuts potatoes
Selects proper procedures for cooking potatoes
Cooks potatoes, e.g., fries, shredded, hashed browns

Appendix B: Training Plan - Checklist

Training Plan Checklist for Commercial Cooking 10

Module Component

Observed

Assisted

Demonstrated

Checked by

Safety, Sanitation, And PersonalModule 2A

Maintains a Safe Work EnvironmentModule 2

Wears Personal Protective Clothing and EquipmentModule 2A

Uses and Maintains Common Kitchen Tools, Machines, and Equipment Safely Module 2 and 3

Vegetables, Fruit, and FungiModule 6A

Prepares Vegetables and FungiModule 6A

Prepares Fruit and Berry Desserts Module 6A

Cold Foods and BuffetsModule 7A

Prepares Various Salads (e.g., meat salad, fish salad, potato salad)Module 7A

Prepares Hot Salads (e.g., hot potato salad) Module 7A

Prepares Dressing, Cold Sauces, and Derivatives Module 7A

Cooks and Prepares PotatoesModule 8A

Training Plan Checklist for Commercial Cooking 20

Module Component

Observed

Assisted

Demonstrated

Checked by

Safety, Sanitation, and PersonalModule 2B

Demonstrates Safety AwarenessModule 2B

Maintains a Safe Work Environment Module 2B

Safety, Sanitation, and PersonalModule 2B

Wears Personal Protective Clothing and EquipmentModule 2B

Uses and Maintains Common Kitchen Tools, Machines, and Equipment Safely Module 2B

Convenience FoodsModule 4B

Reconstitutes Powdered Foods or BeveragesModule 4B

Prepares Compound Butters (e.g., mâitre d'hôtel, café de Paris, garlic)Module 5B

Vegetables, Fruit, and FungiModule 6B

Prepares FruitsModule 6B

Prepares Cold Sandwiches and Canapés Module 7B

Prepares Cold Appetizers and Hors-d'oeuvresModule 7

Farinaceous Foods And CerealsModule 8

Prepares pasta Module 8B

Baked Pastry and DessertsModule 9

Baked Pastry and DessertsModule 9

Eggs and Dairy ProductsModule 11

Prepares Toasts (Regular and French)Module 11

Prepares a Variety of Breakfast FoodsModule 11

Prepares Grain ProductsModule 11

Training Plan Checklist for Commercial Cooking 30

Module Component

Observed

Assisted

Demonstrated

Checked by

Safety, Sanitation, and PersonalModule 2C

First AidModule 2C

Stocks, Sauces, and Soups Module 5C

Prepares pasta Module 8C

Safety, Sanitation, And Personal
Module 2A

Maintains a Safe Work Environment
Module 2

Wears Personal Protective Clothing and Equipment
Module 2A

Uses and Maintains Common Kitchen Tools, Machines, and Equipment Safely
Module 2 and 3

Vegetables, Fruit, and Fungi
Module 6A

Prepares Vegetables and Fungi
Module 6A

Prepares Fruit and Berry Desserts
Module 6A

Cold Foods and Buffets
Module 7A

Prepares Various Salads (e.g., meat salad, fish salad, potato salad)
Module 7A

Prepares Hot Salads (e.g., hot potato salad)
Module 7A

Prepares Dressing, Cold Sauces, and Derivatives
Module 7A

Cooks and Prepares Potatoes
Module 8A

Safety, Sanitation, and Personal
Module 2B

Demonstrates Safety Awareness
Module 2B

Maintains a Safe Work Environment
Module 2B

Safety, Sanitation, and Personal
Module 2B

Wears Personal Protective Clothing and Equipment
Module 2B

Uses and Maintains Common Kitchen Tools, Machines, and Equipment Safely
Module 2B

Convenience Foods
Module 4B

Reconstitutes Powdered Foods or Beverages
Module 4B

Prepares Compound Butters (e.g., mâitre d'hôtel, café de Paris, garlic)
Module 5B

Vegetables, Fruit, and Fungi
Module 6B

Prepares Fruits
Module 6B

Prepares Cold Sandwiches and Canapés
Module 7B

Prepares Cold Appetizers and Hors-d'oeuvres
Module 7

Farinaceous Foods And Cereals
Module 8

Prepares pasta
Module 8B

Baked Pastry and Desserts
Module 9

Baked Pastry and Desserts
Module 9

Eggs and Dairy Products
Module 11

Prepares Toasts (Regular and French)
Module 11

Prepares a Variety of Breakfast Foods
Module 11

Prepares Grain Products
Module 11

Safety, Sanitation, and Personal
Module 2C

First Aid
Module 2C

Stocks, Sauces, and Soups
Module 5C

Prepares pasta
Module 8C