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“The ACFEF Apprenticeship Program is a proven, successful method for culinary training that offers on-the-job training and related instruction,” said Michael Ty, CEC, AAC, ACF national president. “By breaking down the program’s 10 stations into learning modules, as well as a book, companies can access the same educational information that our apprentices have relied on for more than 30 years. We hope this series will be used by restaurant groups, foodservice companies, the military and individuals.”
The Cooking Techniques Station module (33 pages) focuses on techniques that can be used throughout one’s culinary career, from sautéing to roasting. The lessons enable learners to prepare a variety of poultry meat and vegetable dishes. The module also includes information on sustainability practices, such as recycling disposable goods.
Cooking Techniques Station Overview
- The Cooking Process
- Dry-Heat Cooking Techniques
- Moist-Heat Cooking Techniques
- Combination Cooking Techniques
- Plated Presentations
- Key Terms
- Sustainability Corner
- Certification Exam Preparation Questions
Special Features
Each module is accompanied by a CD with additional educational and review tools, including:
- Quick Quiz®
- Illustrated Glossary
- Flash Cards
- Media Clips
- Checkpoints
- Culinary Math Applications
- Certification Exam Preparation
In addition to this station, the National Apprenticeship Training Program for Cooks series includes: Soup & Sauce; Vegetables, Starch & Pasta; Breakfast; Baking & Pastry; Broiler/Char-Grill; Fabrication; Pantry & Cold Foods; Steward; and Supervisory Development.
To learn more and to purchase the Cooking Techniques station module, number 4193, visit www.go2atp.com.