National Apprenticeship Training for Cooks: Broiler/Char-Grill 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 fifth station in the ACFEF apprenticeship program and focuses on the final preparation of foods using broiling, grilling, and roasting cooking methods. This station will give learners the tools needed to correctly identify the cuts of poultry, seafood, and meats that are most appropriate for various cooking methods. Learners will also learn to prepare marinades, wet and dry rubs, and other flavoring agents used when preparing proteins. Equipment in the broiler/char-grill station is also an important lesson in this station and is taught through the preparation of hot sandwiches such as Reubens and paninis.
A final topic in National Apprenticeship Training for Cooks: Broiler/Char-Grill Station is sustainability. Learners will become familiar with the term "free range" and learn the pros and cons of buying food locally.
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