National Apprenticeship Training for Cooks: Soup & Sauce 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 sixth station in the ACFEF apprenticeship program and focuses on the production and presentation of a variety of soups and sauces. This station will teach learners more fundamentals than any other station, including many necessary basics that will enable learners to become accomplished culinarians.
Learners will also discover how to thicken stocks with the appropriate white, blond, or brown roux. These stock-making skills will lead to creating consommés, bisques, chowders and specialty soups. This module also provides learners with the opportunity to become proficient in the "mother sauces" —béchamel, velouté, espagnole, tomato sauce, and hollandaise.
A final topic in National Apprenticeship Training for Cooks: Soup & Sauce Station is sustainability. Sustainability through water conservation practices is as important as learning the basics of cooking, and this station introduces learners to the simple steps of how to conserve water by identifying faucet leaks, insulating pipes to save energy, and not using water unnecessarily.
Up