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.
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