Nelson Higher Education

Higher Education

National Apprenticeship Training for Cooks: Supervisory Development Station, 1st Edition

  • ATP Staff
  • American Culinary Federation
  • ISBN-10: 0826941958
  • ISBN-13: 9780826941954
  • 0 Pages | Paperback
  • COPYRIGHT: 2013 Published
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Overview

About the Product

This is the tenth station in the American Culinary Federation Education Foundation (ACFEF) apprenticeship program and involves the development of supervisory skills as well as menu planning and cost control skills.

Features

  • National Apprenticeship Training for Cooks: Supervisory Development 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.

  • This is the tenth station in the ACFEF apprenticeship program and involves the development of supervisory skills as well as menu planning and cost control skills. This station will provide learners with a working knowledge of menu selection by suggesting menu items appropriate for the establishment and clientele. Learners will also design a three-course menu that includes recipes and a complete listing of food costs and profit margins by item.

  • A final topic in National Apprenticeship Training for Cooks: Supervisory Development Station is sustainability. Teaching sustainability as a supervisory skill will allow learners to provide staff members with a better understanding of the importance of sustainable practices. Sustainability initiatives include encouraging energy awareness during staff training, turning off lights, and implementing a power-up/power-down schedule.

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: Chapter Supervisory Skills
Chapter 2: Supervisory Responsibilities
Chapter 3: Planning Menus
Chapter 4: Standardized Recipes
Chapter 5: Calculating Food Costs
Chapter 6: Food Cost Percentages
Chapter 7: Calculating Menu Prices
Chapter 8: Profit and Loss

Key Terms
Sustainability Corner
Certification Exam Preparation Questions