National Apprenticeship Training Program for Cooks: Complilation Text

This textbook defines the core competencies required for the nationally recognized culinary certification from the American Culinary Federation. Each station provides learners with practical content and applications along with detailed illustrations. 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.