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Higher Education

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

  • ATP Staff
  • American Culinary Federation
  • ISBN-10: 0826941869
  • ISBN-13: 9780826941862
  • 0 Pages | Paperback
  • COPYRIGHT: 2013 Published
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Overview

About the Product

This is the first station in the American Culinary Federation Education Foundation (ACFEF) apprenticeship program and focuses on how to run a smooth kitchen in terms of equipment and supplies, warewashing, waste management, and storeroom practices.

Features

  • National Apprenticeship Training for Cooks: Steward 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 first station in the ACFEF apprenticeship program and focuses on how to run a smooth kitchen in terms of equipment and supplies, while also learning about warewashing, waste management, and storeroom practices. In this station, learners will learn how to be responsible for the overall cleanliness and maintenance of the kitchen at large as well as the equipment, tools, and supplies.

  • How to receive and distribute goods, take inventory, and prepare daily food orders is another topic that is covered. Learners will also learn about waste management methods, including how to properly dispose of food waste and maintain the garbage collection area.

  • A final topic covered in National Apprenticeship Training for Cooks: Steward Station is sustainable practices for purchasing and procurement. By understanding what products may be replaced with biodegradable items in a cost-effective manner, learners will be able to exhibit sustainable practices in the kitchen.

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: Sanitation Practices
Chapter 2: Facility Maintenance
Chapter 3: Equipment Maintenance
Chapter 4: Food Safety
Chapter 5: The Flow of Food
Chapter 6: Facility Safety

Key Terms
Sustainability Corner
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