National Apprenticeship Training Program Resource for Cooks

Entering a professional kitchen can be overwhelming, but the American Culinary Federation (ACF) and American Technical Publishers (ATP) are making it easier for restaurants, companies, schools, military bases and educational facilities to train young cooks to be sous chefs.

The National Apprenticeship Training Program for Cooks outlines culinary techniques that have been validated by the culinary industry and sanctioned by the U.S. Department of Labor and ACF’s Education Foundation Apprenticeship Committee. The book covers related instruction aligned to the 10 ACFEF apprenticeship stations:

• Steward Station
• Breakfast Station
• Vegetable, Starch and Pasta Station
• Fabrication Station
• Broiler/Char-Grill Station
• Soup & Sauce Station
• Pantry & Cold Food Station
• Cooking Techniques Station
• Baking & Pastry Station
• Supervisory Development Station

Each section includes several features to make learning easier, from production tips to procedures to interactive media clip icons. Step-by-step photos, key terms and checkpoints help learners understand the key components of each station. The interactive CD-ROM includes the following special features:

• Quick Quiz®
• Flash Cards
• Illustrated Glossary
• Culinary Math Applications
• Certification Exam Prep