National Apprenticeship Training Program for Cooks: Complilation Text - Softcover

Inhaltsangabe

The culinary techniques outlined in this book have been validated by the culinary industry and sanctioned by the U.S. Department of Labor and the American Culinary Federation Education Foundation (ACFEF) National Apprenticeship Committee. The ACFEF apprenticeship program requires apprentices to complete 445 hours of classroom instruction and at least 4000 working hours in a professional kitchen while being mentored by leading chefs in the industry. Proficiency is demonstrated in 10 stations:

• Steward Station


• Breakfast Station


• Vegetable, Starch & Pasta


• Fabrication Station


• Boiler/Char-Grill Station


• Soup & Sauce Station


• Pantry & Cold Food Station


• Cooking Techniques Station


• Baking & Pastry Station


• Supervisory Development Station

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