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Section 2-1 Employability Skills Section 2-1
©2002 Glencoe/McGraw-Hill, Culinary Essentials Math Adjusting and preparing recipes. Managing money. Ordering supplies.
©2002 Glencoe/McGraw-Hill, Culinary Essentials Listening & Speaking Taking customers orders. Following instructions. Workplace interactions. See Fig. 2-3 on page 41.
©2002 Glencoe/McGraw-Hill, Culinary Essentials Writing Customer checks. Menu item descriptions. Work orders.
©2002 Glencoe/McGraw-Hill, Culinary Essentials Reading Reading labels and recipes. Operating equipment. Business communications.
©2002 Glencoe/McGraw-Hill, Culinary Essentials Thinking Think critically. Make decisions. Solve problems.
©2002 Glencoe/McGraw-Hill, Culinary Essentials Work Ethic Responsibility. Flexibility. Honesty. Reliability. Teamwork. Commitment.
©2002 Glencoe/McGraw-Hill, Culinary Essentials Leadership Skills Canadian Federation of Chefs and Cooks http://ccfcc.ca/ CFRA (Restaurants Canada) https://www.restaurantscanada.org/ Skills Canada. http://www.skillscanada.com/en/
©2002 Glencoe/McGraw-Hill, Culinary Essentials Leadership Skills (continued) Use resources (i.e., time, energy, money, things, and people) effectively. Acquire, use, and share information effectively. Use technology effectively.
Skills 4 Success 3.00 – Understand the world of work and skills needed for employment success – Understand various skills needed for employment success.
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Yes guys I do cook stuff other than hot pockets and ramen
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