Food Service Assistant (Enhanced)

Recipients of the Food Service Assistant credential have demonstrated concept proficiency and completed  the following tasks:

Student maintains a safe work environment:

  1. Follows general safety precautions
  2. Identifies potential dangers and understands their consequences
  3. Demonstrates basic knowledge and skills in rescuing a diner who is choking on food

 
Student demonstrates knowledge of food service industry:

  1. Identifies career opportunities available in food service industry.
  2. Identifies skills needed for employment in those jobs.
  3. Defines basic terms specific to food service.

 
Student demonstrates knowledge and skills related to food service sanitation:

  1. Recognizes the relationship between cleanliness and health
  2. Recognizes the relationship between personal cleanliness and disease prevention
  3. Demonstrates effective hand-washing techniques
  4. Recognizes the causes of food contamination
  5. Recognizes the relationship between food contamination and illness
  6. Identifies procedures for preventing food contamination
  7. Demonstrates basic knowledge of local food service sanitation regulations
  8. Identifies local agencies responsible for sanitation regulation enforcement

 
Student demonstrates customer service and hospitality skills generally required in “front of the house” food service occupations:

  1. Demonstrates customers-first attitude
  2. Demonstrates basic skills in creative napkin folding
  3. Maintains courteous relationships with customers
  4. Articulates reasons for having a thorough knowledge of menu items
  5. Answers customers’ menu inquiries correctly
  6. Demonstrates skill in “up-selling”
  7. Suggests menu items to customers when appropriate
  8. Takes customers’ orders correctly
  9. Demonstrates knowledge of the reporting and tax aspects of receiving tips
  10. Correctly communicates orders to food preparation staff
  11. Serves foods and beverages exactly as ordered
  12. Demonstrates knowledge of similarities and differences in breakfast lunch and dinner service techniques
  13. Prepares itemized guest checks
  14. Accurately computes amounts due from customers
  15. Understands the relationship between tips and the quality of service
  16. Accurately calculates tips based on locally accepted percentages
  1. Demonstrates knowledge of customer service techniques
  2. Effectively responds to customer complaints

 
Student demonstrates knowledge of skills generally required in “back of the house” food preparation occupations:

  1. Defines the food service industry term “back of the house”
  2. Defines basic cooking terms
  3. Recognizes basic cooking tools and their purposes
  4. Recognizes basic commercial kitchen equipment/machines  and their purposes
  5. Recognizes basic science related to cooking
  6. Identifies career opportunities available in food preparation occupations
  7. Accurately fills orders submitted by waitstaff

 
Student demonstrates first-level management skills relevant to the food service industry:

  1. Defines three basic styles of leadership
  2. Identifies his/her own leadership style
  3. Demonstrates understanding of basic management terminology
  4. Demonstrates understanding of chain of command and its function in the workplace
  5. Accurately compiles and balances cash receipts
  6. Accurately prepares bank deposits
  7. Monitors inventories of food and supplies
  8. Prepares reports on food and supply shortages
  9. Uses mathematical skills to calculate costs
  10. Prepares accurate reports to funding sources

 
Student demonstrates skills related to food service in institutional and congregate meal settings:

  1. Identifies career opportunities available in the congregate meals segment of the food service industry
  2. Plans meals that are appealing to diners
  3. Translates basic recipes to production scale
  4. Accurately computes the amount of food and food ingredients required to serve large groups
  5. Masters the basics of bulk ordering
  6. Plans a school lunch menu that meets U.S. Government guidelines
  7. Explains to customers all banquet policies, costs, billing, and payment procedures
  8. Works effectively with customer to develop a menu

 
Student demonstrates knowledge and skills related to the hospitality industry:

  1. Identifies specific job titles within the hospitality industry
  2. Identifies job responsibilities related to careers in the hospitality industry
  3. Develops banquet/party/ event contracts correctly based on customer requests
  4. Works effectively with customers to develop a menu
  5. Explains to customers all banquet policies, costs, billing, and payment procedures

 
Job search, job survival and life skills:

  1. Completes a personal data sheet
  2. Completes a job application
  3. Conducts a job search
  4. Prepares a resume
  5. Prepares a cover letter
  6. Demonstrates effective interview skills
  7. Demonstrates effective job keeping skills
  8. Demonstrates life skills

 
Student demonstrates work ethics/employability skills:

  1. Reports to work area and dresses appropriately for work.
  2. Has all supplies needed to perform work
  3. Starts work promptly
  4. Asks instructor for assistance if needed.
  5. Stays on task.  (Does not abuse bathroom or water breaks)
  6. Demonstrates correct social skills at all times.
  7. Asks instructor for work assignment if necessary
  8. Cleans up work area at the end of the period without being asked
  9. Works cooperatively with others on group projects
  10. Works independently after being assigned a task
  11. Accepts constructive criticism
  12. Notifies school/employer of absence or tardiness
  13. Accepts and performs additional tasks willingly
  14. List desirable employee traits
  15. Identify sources of employment information
  16. Demonstrate decision-making skills
  17. Demonstrate knowledge of skills required of the occupation
  18. Evaluates personal employability

 

For more information on digital badge credentialing, check out the Education Associates’ Quick-Start Guide.

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