National Apprenticeship Training for Cooks: Cooking Techniques 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.
In this station, learners will be responsible for the production and service of hot foods such as entree's. From braising veal shanks to pan-frying fish, learners will learn cooking techniques that can be used for the rest of their culinary career.
Cooking techniques such as sauteing, pan-frying, stir-frying, deep-frying, roasting, baking, poaching, simmering, boiling, steaming, stewing, and braising are also covered and enable learners to prepare a wide variety of poultry, seafood, meat, vegetable, and fruit dishes.
Skills will be enhanced as learners discover how to clarify butter, bread items, stuff meats, and batter foods for frying. Learners sauteing skills will also be put to good use when creating entrees such as veal scaloppini, beef stroganoff, and poached fish.
A final topic covered in National Apprenticeship Training for Cooks: Cooking Techniques Station is sustainability. Sustainability is practiced through recycling disposable goods including used oils, and learners will learn to identify products that can be recycled, as well as how to find recycling resources in their community.
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