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.