{"@id":"https://credentialengineregistry.org/resources/ce-85df2fbc-0c5d-4aaa-a6c5-bb48e8e5d642","@type":"ceterms:ApprenticeshipCertificate","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-85df2fbc-0c5d-4aaa-a6c5-bb48e8e5d642","ceterms:name":{"en-US":"Chef \u0026 Head Cook Sous Chef Registered Apprenticeship Program"},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-d315fc00-28ba-49f4-9a83-b06ea5123b53"],"ceterms:requires":[{"@type":"ceterms:ConditionProfile","ceterms:description":{"en-US":"Work Process Schedule:\t\t\t\t\t\t\t\t\t\t\t\tApproximate Hours: 4000\r\n\r\n\r\nSTEWARD\t -120\r\nBREAKFAST - 200\r\nVEGETABLE, STARCH \u0026 PASTA  -  600\r\nFABRICATION  -     200\t               BROILER/CHAR-GRILL - 560\t\t\t       SOUP \u0026 SAUCE -  520\t\t             PANTRY \u0026 COLD FOODS   600\t\t\tCOOKING TECHNIQUES - 800\t\tBAKING \u0026 PASTRY\t = 240\r\nSUPERVISORY DEVELOPMENT - 160"},"ceterms:targetLearningOpportunity":["https://credentialengineregistry.org/resources/ce-4b9eea20-e36f-41c7-8779-95abb4825d93"]}],"ceterms:offeredBy":["https://credentialengineregistry.org/resources/ce-d315fc00-28ba-49f4-9a83-b06ea5123b53"],"ceterms:inLanguage":["en-US"],"ceterms:description":{"en-US":"Work Process Schedule:\t\t\t\t\t\t\t\t\t\t\t\tApproximate Hours: 4000\r\n\r\n\r\nSTEWARD\t -120\r\nBREAKFAST - 200\r\nVEGETABLE, STARCH \u0026 PASTA  -  600\r\nFABRICATION  -     200\t               BROILER/CHAR-GRILL - 560\t\t\t       SOUP \u0026 SAUCE -  520\t\t             PANTRY \u0026 COLD FOODS   600\t\t\tCOOKING TECHNIQUES - 800\t\tBAKING \u0026 PASTRY\t = 240\r\nSUPERVISORY DEVELOPMENT - 160"},"ceterms:occupationType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.illinoisworknet.com/explore/Pages/ExploreCareers.aspx","ceterms:targetNode":"https://apps.illinoisworknet.com/cis/Clusters/OccupationDetails/100033?parentId=0\u0026source=WIOA","ceterms:codedNotation":"35-2014.00","ceterms:frameworkName":{"en-US":"Illinois Career Information"},"ceterms:targetNodeName":{"en-US":"Cooks, restaurant"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/35-2014.00","ceterms:codedNotation":"35-2014.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Cooks, Restaurant"},"ceterms:targetNodeDescription":{"en-US":"Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu."}}],"ceterms:subjectWebpage":"https://www.uyoa.org","ceterms:credentialStatusType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CredentialStatus","ceterms:targetNode":"credentialStat:Active","ceterms:frameworkName":{"en-US":"Credential Status"},"ceterms:targetNodeName":{"en-US":"Active"},"ceterms:targetNodeDescription":{"en-US":"Awards of the credential are ongoing."}},"ceterms:instructionalProgramType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=12.0505","ceterms:codedNotation":"12.0505","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Food Preparation/Professional Cooking/Kitchen Assistant."},"ceterms:targetNodeDescription":{"en-US":"A program that prepares individuals to serve under the supervision of chefs and other food service professionals as kitchen support staff and commercial food preparation workers.  Includes instruction in kitchen organization and operations, sanitation and quality control, basic food preparation and cooking skills, kitchen and kitchen equipment maintenance, and quantity food measurement and monitoring."}}]}