The student will complete the final practical exam required by the American Culinary Federation to complete a formal chef apprenticeship. The student will demonstrate knowledge of an entry-level culinary professional within a commercial food service operation responsible for preparing and cooking sauces, cold foods, fish, soups and stocks, meats, vegetables, eggs and other bakery items. The student will demonstrate a basic knowledge of food safety and sanitation, culinary nutrition, and supervisory management. This course must be taken during the last semester of apprenticeship. Currently courses are available in P. Pastry and S. Savory.
Prerequisites
Permission of Program Coordinator
Semester
Fall,
Spring,
Summer