Nelson Higher Education

Higher Education

National Apprenticeship Training for Cooks: Breakfast Station, 1st Edition

  • ATP Staff
  • American Culinary Federation
  • ISBN-10: 0826941877
  • ISBN-13: 9780826941879
  • 0 Pages | Paperback
  • COPYRIGHT: 2013 Published
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About the Product

This is the second station in the American Culinary Federation Education Foundation (ACFEF) apprenticeship program and focuses on multiple skills and techniques for preparing a variety of breakfast dishes.


  • National Apprenticeship Training for Cooks: Breakfast Station outlines culinary techniques that 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 second and perhaps most important station in the ACFEF apprenticeship program is the breakfast station. Multiple skills and techniques are learned while preparing for breakfast service.

  • This station provides learners with the opportunity to learn and prepare a variety of breakfast meals, including egg dishes and breakfast meats, potatoes, and batters.

  • The final pages examine sustainability issues pertaining to the culinary industry and specifically to breakfast service. Breakfast service produces a large amount of compostable material, and learners will need to identify and separate these materials for proper processing.

About the Author

American Culinary Federation

American Culinary Federation (ACF) is the largest and most prestigious organization dedicated to professional chefs in the United States today. The ACF, a professional, not-for-profit organization for chefs and cooks, was founded in 1929 in New York City. The principal goal of the founding chefs remains true to ACF today┬┐to promote the professional image of American chefs worldwide through education among culinarians at all levels, from apprentices to the most accomplished certified master chefs.

Table of Contents

Chapter 1: Eggs
Chapter 2: Egg Preparation
Chapter 3: Breakfast Batters
Chapter 4: Breakfast Meats
Chapter 5: Breakfast Potatoes
Chapter 6: Breakfast Breads
Chapter 7: Fruits
Chapter 8: Breakfast Cereals
Chapter 9: Breakfast Beverages
Chapter 10: Plating Breakfast
Chapter 11: Breakfast Buffets

Key Terms
Sustainability Corner
Certification Review Questions