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1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4A14 A15 A16

1 - Can perform some parts of this skill satisfactorily but requires assistance and/or supervision to perform the entire skill.2 - Can perform this skill satisfactorily but requires periodic assistance and/or supervision.

Transport food safely Follow legislative / legal requirements

Follow HACCP guidelines

Follow WHMIS guidelines

A13

DACUM Skill Rating Scale

A6

Avoid cross-contamination w ith allergens

Choose the right equipment for the job

Use personal protective equipment

Follow proper storage temperature guidelines

Assess and correct unsafe practices

CULINARY ARTSFacilitated by Robert Cordingley, Lorna Smith, and Craig Edwards

April 8 & 15, 2013

Maintain personal hygiene

Apply f irst aid and CPR

3 - Can perform this skill competently without assistance or supervision.4 - Can perform this skill competently with more than acceptable speed and/or quality and can teach the skill to others.

A8

Maintain a safe w ork area

Clean knives, pots, pans, utensils, equipment, appliances and facilities

Demonstrate sanitary practices

A9

Follow labeling practices

Follow food handling guidelines

A10 A11 A12

WORK SAFELYA

A1 A2 A3 A4 A5

A7

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1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4B31 B32 B33 B34

Identify product quality Maintain consistent levels of quality (temperature, presentation, etc.)

Reheat food Use pre-packaged (convenience) foods

B25 B26 B27 B28 B29 B30

Prepare poultry and game birds

Prepare meat and game meat

Prepare variety meats Prepare pates and terrines

Prepare aspics, jellies and glazes

Prepare marinades and brines

Prepare shellf ish

B19 B20 B21 B22 B23 B24

Prepare condiments and accompaniments

Fabricate f ish Butcher poultry and game birds

Butcher meat and game meat

Prepare f ish

B7 B8 B9 B10 B11 B12

PREPARE FOODSB

B1 B2 B3 B4

Prepare thickening and binding agents

Prepare soups Prepare sauces Prepare pulses, grains and nuts

B5 B6

Prepare pastas

Prepare vegetables Prepare herbs and spices

Prepare fruit Prepare salads Prepare sandw iches

Make pasta dough

Prepare stocks

Prepare batters Prepare cheese and dairy related dishes

Prepare eggs and egg related dishes

Make dairy products (e.g. cheese, yogurt)

Prepare hors d'oeuvres Prepare foods from a variety of ethnicities

B13 B14 B15 B16 B17 B18

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1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4C25 C26 C27 C28

Conduct preventative maintenance

Use a smoker Use a dehydrator Use a w ok

C19 C20 C21 C22 C23 C24

Use an immersion blender

Use vacuum sealer Use immersion circulator

Use an induction top Assemble a variety of equipment

Troubleshoot basic equipment failures (e.g. light pilot lights)

C13 C14 C15 C16 C17 C18

Use a steam kettle Use a pressure cooker Use a steamer Use a variety of small appliances

Use a mixer Use a slicer

C7 C8 C9 C10 C11 C12

Use a grill / barbeque

Use a griddle / f lat top Use a proofer Use a conventional oven

Use range top Use a convection oven Use a deep fryer

C6

USE EQUIPMENTC

Use a dishw asher Use a variety of knives Use a variety of small w ares and gadgets

Use a broiler / salamander

Use a steam table

C1 C2 C3 C4 C5

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1 2 3 4 1 2 3 4 1 2 3 4D25 D26 D27

Smoke Rethermalize food Flambé

D19 D20 D21 D22 D23 D24

Sous vide Marinate Cure Ferment Pickle Preserve

D13 D14 D15 D16 D17 D18

Poach Stew Braise Steam Combi Confit

D7 D8 D9 D10 D11 D12

Bake Roast Pan fry Deep fry Blanch Boil

Barbeque

D1 D2 D3 D4 D5 D6

APPLY COOKING METHODS

D

Follow internal temperatures

Sear Sauté Grill Broil

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1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4F7 F8 F9 F10 F11

Develop f lavour memory Identify f lavour profile Use f lavour profiles / pairings

Develop personal palette

Adjust f lavour for clientele

Develop an acute sense of smell

F1 F2 F3 F4 F5 F6

USE TASTE / SMELLF

Taste individual ingredients

Taste food Identify sw eet, savoury, salty, spicy, acidic, bitter, umami factor

Balance f lavours Adjust seasoning

E7 E8 E9 E10 E11 E12

Prepare cakes Assemble cakes / pastries

Decorate cakes Prepare icings Prepare petite fors Prepare sugar w orks

Prepare pastries and pies

E1 E2 E3 E4 E5 E6

PREPARE PASTRYE

Prepare creams, mousses, f illings

Prepare dessert sauces

Prepare doughs e.g. bread, cookie

Prepare chocolate Prepare frozen desserts

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Use terminology Select medium for greatest impact (e.g. hand w ritten note)

G19 G20

H7 H8

G13 G14 G15 G16 G17 G18

Use communication technologies (email, phone, text, fax, scan)

Ask for help Explain ideas Accept / learn from feedback

Give constructive feedback

Resolve conflict

H9

Compromise Exhibit patience (w ith self and others)

Demonstrate appropriate sense of humour

Work independently (w ithin a team)

H1 H2 H3 H4 H5 H6

WORK IN TEAMSH

Respect others Demonstrate reliability Accept responsibility for ow n and team's actions / mistakes

Support others Demonstrate f lexibility

G7 G8 G9 G10 G11 G12

Develop / maintain interpersonal skills

Spell Write Write instructions Create a prep list Use w ord processing

Interpret non-verbal communication

G1 G2 G3 G4 G5 G6

COMMUNICATEG

Read and follow recipes

Follow instructions (e.g. prep list)

Listen Demonstrate manners / etiquette

Communicate verbally

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1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4I25 I26 I27 I28 I29 I30

Adapt to new situations Work w ithin a hierarchy Identify and explain nutritional values

Write a professional resume

Maintain healthy w ork / life balance

Situate self w ithin culinary history

I19 I20 I21 I22 I23 I24

Identify / reflect on successes / failures

Prioritize Manage time Solve problems / troubleshoot

Manage change Manage stress

Read and research Display confidence Show humility Identify strengths and limitations

I13 I14 I15 I16 I17 I18

Demonstrate commitment to excellence

Employ all senses w hen cooking

I7 I8 I10 I11 I12

Maintain consistency Learn continuously Improve continuously Practice skills to improve speed and accuracy

Demonstrate organization (mise-en-place)

Lead by example

Demonstrate personal integrity

Work w ith a sense of urgency

Display initiative

I1 I2 I3 I4 I5 I6

DEMONSTRATE PROFESSIONAL AND

PERSONAL COMPETENCE

I

Display strong w ork ethic

Maintain a positive attitude

Display pride in w ork

I9

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J14 J15 J16

K8

Identify sustainable seafood

Garden

Think critically Follow and create trends

Look for and implement eff iciencies

Formulate menus / foods for people w ith dietary restrictions

K7

J13

Apply sustainable w aste management practices

K1 K2 K3 K4 K5 K6

DEMONSTRATE SUSTAINABILITY

K

Implement / follow "green" (environmental) practices and procedures

Source local producers Source fair trade products

Source ethical producers

Use seasonal products

J7 J8 J9 J10 J11 J12

Document recipes Use f lavours, colours, textures, etc.

Arrange / design platters

Arrange / design buffet presentations

Apply modernist cuisine (hydro colides enzymes)

Develop unconventional approaches / methods ("think outside the box")

Create recipes

J1 J2 J3 J4 J5 J6

DEMONSTRATE CREATIVITY

J

Arrange / design plate presentations

Utilize surplus Experiment Improvise Create a menu and / or special / feature

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1 2 3 4

Use P.O.S. (point of sale) systems

N13

Store beverages Demonstrate a variety of service styles (French, Russian, etc.)

Maintain room Take reservations

N7 N8 N9 N10 N11 N12

Enhance customer experience

N1 N2 N3 N4 N5 N6

SERVE PATRONSN

Set a table Take orders Clarify customer allergies

Serve tables Clear tables

M3 M4 M5

M7 M8

Use inventory programs Manage suppliers

Pair food and beverages (e.g. w ine, beer, cocktails, tea, etc.)

M6

MANAGE INVENTORYM

Rotate product / stock Receive products and supplies

Perform portion control Order products and supplies

Maintain stock sheets Inventory

M1 M2

L5 L6

APPLY MATH SKILLSL

Calculate conversions (fractions, %, decimals, metric, imperial, etc.)

Calculate yields Use units of measure Work w ith fractions / ratios

Estimate

L1 L2 L3 L4

Work w ith percentages

Serve beverages

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Act as an ambassador Capture images

O7 O8

Use social media Interact w ith media Cook for co-w orkers

O1 O2 O3 O4 O5 O6

BUILD COMMUNITYO

Volunteer Build relationships Demonstrate social responsibility (e.g. donate product / time / money)

Design kitchen Design restaurant / front of house

P1 P2 P3

Obtain quotes

Enhance w orkflow Design / assemble a f ield kitchen

Prepare for special (off-site) events

P4

DESIGN FACILITIESP

P5 P6

P7 P8 P9

Purchase equipment and furnishings

Match menu to kitchen / kitchen to menu

Analyze w orkflow

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Organize contractors Negotiate contracts

R13 R14

Develop a business plan

R15

R7 R8 R9 R10 R11 R12

Manage government remittances

Manage cash f low Manage payroll Pay invoices Analyze profit and loss statements

Contribute to the development of a marketing plan

Budget

R1 R2 R3 R4 R5 R6

MANAGE FINANCESR

Use spreadsheets Calculate food costs Sell Calculate labour costs Schedule staff

Manage volunteers Terminate staff

Q13 Q14

Match task to talent

Q7 Q8 Q9 Q10 Q11 Q12

Q2 Q3 Q4 Q5 Q6

Discipline staff Work w ith unions Administer employee benefits

Recognize employees Build team

MANAGE HUMAN RESOURCES

Q

Recruit staff Orient staff Apply employment standards

Train staff Manage performance Conduct performance review s

Q1