You also learn how to work in an institution and as part of a kitchen team. This includes instruction in line cooking and management skills. You learn to supervise and train kitchen assistants and to keep track of kitchen resources.
Your Future in Professional Cooking
As a chef or cook, you measure, mix, and cook food according to recipes. Chefs and dinner cooks prepare meals in restaurants, hotels, and institutions.
In general, chefs and dinner cooks mix and measure ingredients. You cut and chop food items. You season and cook dishes and meals. You regulate the temperature for ovens, broilers, and grills so that food cooks properly. Some cooks bake breads, rolls, and other pastries. Chefs and cooks use a variety of pots, pans, knives, and utensils. You also use equipment such as slicers, grinders, and blenders.
The specific duties of chefs and cooks are determined by the place where you work. Institutional chefs and cooks work in the kitchens of schools, hospitals, and other institutions. For each meal, you prepare large quantities of a limited number of menu items. Restaurant chefs and cooks typically prepare a wider selection of dishes and often cook orders individually.
"Copyright University of Oregon for the Oregon Career Information System, 2009. Used with permission."
All courses apply to the Hospitality and Tourism Management Associate of Applied Science Degree. Click here to see theHospitality and Tourism Management: Culinary / Catering Certificate program curriculum
For information on MHCCs Pathways Culinary / Catering Training contact: Steven Storla, 503-491-7251 or Steven.Storla@mhcc.edu