Scientific Workplace Preparation | Florida State College at Jacksonville

Skills & Competencies

Skills developed through this program

Auto-populatedfrom O*NET via SOC 35-2021.00

Skills

Active ListeningService OrientationTime Management

Knowledge

Customer and Personal Service

Abilities

Oral ComprehensionTrunk StrengthNear VisionOral ExpressionArm-Hand SteadinessManual DexterityFinger DexteritySpeech RecognitionSpeech ClarityInformation Ordering

Tasks

Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
Take and record temperature of food and food storage areas, such as refrigerators and freezers.
Check and log refrigerator, freezer, and cooler temperatures.

Technology

Data base user interface and query softwareSpreadsheet softwareOffice suite softwareComputer based training softwareVideo creation and editing software

Tools

Belt conveyorsBlendersBread slicersBrick ovensCappuccino machinesCharbroilersChoppersCoffee brewing machinesCoffee grindersCombination slicers/electronic portion scalesCommercial cooking ovensCommercial dishwashersCommercial microwave ovensCommercial rangesCommercial stand mixers

Work Values

RelationshipsSupportWorking ConditionsAchievementRecognitionIndependence

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: medium35-2021.00	Food Preparation Workers	title_inference	—	—	—

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: developing (Level 2)(based on Certificate)

Work surfaces, utensils, and equipment — clean and sanitize routinely between tasks using approved solutions without requiring direct prompting in a high-volume kitchen.
Cooks and kitchen staff — assist efficiently by anticipating common needs and restocking prep items before being asked during a meal service.
Food and refrigerator temperature logs — take, record, and flag out-of-range readings to a supervisor as part of a daily food safety routine.
Supply deliveries and equipment — transport safely to correct storage areas, applying proper load management techniques in a storeroom environment.
Kitchen waste and recycling — sort, remove, and dispose of according to facility guidelines, maintaining a clean prep area throughout a shift.
Perishable and non-perishable foods — store in correctly labeled containers using FIFO rotation in a walk-in cooler or dry goods area.
Recipe ingredients — weigh and measure accurately using digital scales and volume measures, adjusting quantities for standard batch sizes in a prep kitchen.
Kitchen floors, mats, and dining areas — sweep, mop, and vacuum on schedule, identifying hazards such as spills and addressing them promptly.
Multiple concurrent prep tasks — manage time across simultaneous assignments to meet production deadlines during a busy lunch or dinner service.
Team communication — exchange information clearly with coworkers and supervisors using active listening to reduce errors during handoffs between shifts.

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.