2. Section 2-1 Employability Skills Section 2-1

3. ©2002 Glencoe/McGraw-Hill, Culinary Essentials Math Adjusting and preparing recipes. Managing money. Ordering supplies.

4. ©2002 Glencoe/McGraw-Hill, Culinary Essentials Listening & Speaking Taking customers orders. Following instructions. Workplace interactions. See Fig. 2-3 on page 41.

5. ©2002 Glencoe/McGraw-Hill, Culinary Essentials Writing Customer checks. Menu item descriptions. Work orders.

6. ©2002 Glencoe/McGraw-Hill, Culinary Essentials Reading Reading labels and recipes. Operating equipment. Business communications.

7. ©2002 Glencoe/McGraw-Hill, Culinary Essentials Thinking Think critically. Make decisions. Solve problems.

8. ©2002 Glencoe/McGraw-Hill, Culinary Essentials Work Ethic Responsibility. Flexibility. Honesty. Reliability. Teamwork. Commitment.

9. ©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/

10. ©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.