For more information about these standards, certification and other training products, please contact the:

Saskatchewan Tourism Education Council
(Division of Tourism Saskatchewan)
321 - 4th Avenue
SASKATOON SK S7K 2L9
www.stec.com

Phone: 1-800-331-1529
(306) 933-5900
Fax: (306) 933-6250

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1. Complete Food Handling Sanitation Course

• complete food handling sanitation course
  

2. Comply with Legislation and Policies

• identify benefits of being familiar with legislation and polices
• comply with legislation
• follow house policies
  

3. Exhibit Professionalism

• maintain professional appearance
• describe impact of a positive attitude
• be professional
• work efficiently
• describe importance of teamwork
• be a team player
  

4. Communicate Effectively

• define effective communication
• identify benefits of effective communication
• outline benefits of understanding non-verbal communication
• communicate effectively
• listen effectively
• describe barriers to communication
  

5. Manage Stress

• identify possible causes of stress in workplace
• cope with stress
• outline steps of problem-solving process
  

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B. Safety and Sanitation

1. Describe WHMIS

• describe Workplace Hazardous Materials Information System (WHMIS)
• identify hazard symbols
  

2. Follow Fire Safety Guidelines

• identify components of a fire
• identify classes of fire
• prevent fires
  

3. Work Safely

• follow workplace safety guidelines
• use equipment safely
• follow electrical shock prevention guidelines
• identify types of knives
• identify parts of knives
• use knives safely
• sharpen knives
• respond to emergencies
  

4. Clean Kitchen Tools, Machinery and Equipment

• clean kitchen tools, machinery and equipment
  

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C. Basic Cooking Knowledge

1. Identify Kitchen Tolls and Equipment

• identify basic kitchen hand tools
• identify pots and pans
  

2. Define Basic Kitchen Terms

• define cooking methods
• define breakfast terms
• define cooking terms
• describe cutting techniques
• describe basic meats
• describe interior temperature of cooked meats
• describe basic fish cuts
• define shellfish
• list poultry cuts
• list edible variety meats
• describe types of rice
• identify rice cooking methods
• list potato cooking methods
• describe basic soup tupes
• list ingredients of basic stocks
• list ingredients of basic sauces
• identify vegatable categories
• idetnfiy shapes of pasta
• idetnfy components of a sandwich
• identify types of sandwiches
• identify components of a salad
• identify types of salads
• identify types of salad dressings
  

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D. Product Control

1. Apply Quality Standards to Food Products

• apply quality standards to food products
  

2. Receive Products

• assist in process of receiving food
  

3. Store Products

• follow general guidelines for storage
• follow storage guidelines for different types of food
  

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E. Preparation and Cooking

1. Prepare to Cook

• know all ingredients in menu items
• convert recipes
• identify components of a guest check
  

2. Prepare Food Products

• cook food to order
• prepare stocks
• prepare soups
• prepare basic sauces or compound butters
• prepare salads and sandwiches
• cook pasta
• use convenience foods
  

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