Regulatory Science (Food Safety) | Arizona State University Campus Immersion

Skills & Competencies

Skills developed through this program

Auto-populatedfrom O*NET via SOC 35-2014.00

Skills

SpeakingCritical ThinkingMonitoringTime Management

Knowledge

Food ProductionEnglish Language

Abilities

Near VisionManual DexterityProblem SensitivityOral ComprehensionOral ExpressionInformation OrderingPerceptual SpeedSelective AttentionTime SharingArm-Hand Steadiness

Tasks

Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers
Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to en
Portion, arrange, and garnish food, and serve food to waiters or patrons.

Technology

Web page creation and editing softwareCompliance softwareInventory management softwareData base user interface and query softwareSpreadsheet software

Tools

BlendersBoning knivesCharbroilersChefs' knivesCimeter knivesCommercial microwave ovensConvection ovensConveyor ovensFilet knivesFood slicing machinesFood steamersFryersGas grillsGriddlesGrinders

Work Values

SupportRelationshipsIndependenceAchievementWorking ConditionsRecognition

Career Pathways

Occupations this program prepares you for

Auto-populatedfrom O*NET + BLS

Occupations matched to this program, with median wage, top wage, growth, and openings
SOC	Occupation	Method	Wage	Growth	Openings
Match confidence: medium35-2014.00	Cooks, Restaurant	title_inference	$36,830 median$47,340 top	+14.86%	21,700

Program Pathways

Credentials this program stacks toward

No program pathways.

What You'll Learn

Key competencies developed through this program

Auto-populatedfrom NSX Competency Framework

Mastery: advanced (Level 4)(based on Master's Degree)

Menu development and recipe standards — design, cost, and roll out across a restaurant.
Food and labor cost — manage to target across a restaurant's kitchen.
Vendor relationships and product sourcing — establish and steward for quality and cost.
Kitchen culture and standards — set, model, and sustain across all shifts.
Sous chefs and lead cooks — develop, evaluate, and grow into greater responsibility.
Health, safety, and HACCP programs — own and audit across the operation.
Special events and chef's-table service — design and execute to a distinctive standard.
Crisis service moments (POS down, short-staffed, equipment failure) — lead through with composure.
Operational reporting (waste, COGS, comps) — interpret and act on in weekly reviews.
Concept and seasonal menu changes — plan and lead with ownership and front-of-house.

Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.