Polymer Specialty - Certificate | Texas A & M University-College Station

Skills & Competencies

Skills developed through this program

Auto-populatedfrom O*NET via SOC 35-2014.00

Skills

SpeakingCritical ThinkingMonitoringTime Management

Knowledge

Food ProductionEnglish Language

Abilities

Near VisionManual DexterityProblem SensitivityOral ComprehensionOral ExpressionInformation OrderingPerceptual SpeedSelective AttentionTime SharingArm-Hand Steadiness

Tasks

Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers
Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to en
Portion, arrange, and garnish food, and serve food to waiters or patrons.

Technology

Web page creation and editing softwareCompliance softwareInventory management softwareData base user interface and query softwareSpreadsheet software

Tools

BlendersBoning knivesCharbroilersChefs' knivesCimeter knivesCommercial microwave ovensConvection ovensConveyor ovensFilet knivesFood slicing machinesFood steamersFryersGas grillsGriddlesGrinders

Work Values

SupportRelationshipsIndependenceAchievementWorking ConditionsRecognition

Career Pathways

Occupations this program prepares you for

Auto-populatedfrom O*NET + BLS

Occupations matched to this program, with median wage, top wage, growth, and openings
SOC	Occupation	Method	Wage	Growth	Openings
Match confidence: medium35-2014.00	Cooks, Restaurant	title_inference	$36,830 median$47,340 top	+14.86%	21,700

Program Pathways

Credentials this program stacks toward

No program pathways.

What You'll Learn

Key competencies developed through this program

Auto-populatedfrom NSX Competency Framework

Mastery: developing (Level 2)(based on Certificate)

A single station (grill, sauté, fry) — run independently through a typical service.
Pacing and timing on tickets — coordinate within a station during moderate-volume service.
Common menu items — execute consistently to plate spec across a busy shift.
Mid-shift restocks and prep calls — anticipate and act on without prompting from the chef.
Cooking faults (over/undercook, broken sauce) — recognize and recover at the station.
Food cost and waste at the station level — minimize during routine service.
Communication with expo and other stations — sustain clearly through service rushes.
New prep cooks on basic tasks — guide on knife work and recipe execution.
Inventory counts on assigned items — complete accurately for the kitchen lead.
Daily specials within the chef's framework — execute reliably to plate.

Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.