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Synopsis
The culinary techniques outlined in this book 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. The ACFEF apprenticeship program requires apprentices to complete 445 hours of classroom instruction and at least 4000 working hours in a professional kitchen while being mentored by leading chefs in the industry. Proficiency is demonstrated in 10 stations:
- Steward Station
- Breakfast Station
- Vegetable, Starch & Pasta
- Fabrication Station
- Boiler/Char-Grill Station
- Soup & Sauce Station
- Pantry & Cold Food Station
- Cooking Techniques Station
- Baking & Pastry Station
- Supervisory Development Station
"synopsis" may belong to another edition of this title.
- PublisherAmerican Technical Publishers
- Publication date2012
- ISBN 10 0826941966
- ISBN 13 9780826941961
- BindingPaperback
- LanguageEnglish
- Edition number1
- Number of pages617
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National Apprenticeship Training Program for Cooks
Published by
American Technical Publishers, 2012
ISBN 10: 0826941966
ISBN 13: 9780826941961
Used
Paperback
Seller: ThriftBooks-Dallas, Dallas, TX, U.S.A.
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National Apprenticeship Training Program for Cooks
Published by
American Technical Publishers, 2012
ISBN 10: 0826941966
ISBN 13: 9780826941961
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Condition: Acceptable. This is a paper back book: Used - Acceptable: All pages and the cover are intact, but shrink wrap, dust covers, or boxed set case may be missing. Pages may include limited notes, highlighting, or minor water damage but the text is readable. Item may be missing bundled media. Seller Inventory # 3O6WBH001BH5_ns
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National Apprenticeship Training Program for Cooks
Published by
American Technical Publishers, 2012
ISBN 10: 0826941966
ISBN 13: 9780826941961
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National Apprenticeship Training Program for Cooks
Published by
American Technical Publishers, 2012
ISBN 10: 0826941966
ISBN 13: 9780826941961
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