National Apprenticeship Training Program for Cooks: Fabrication Station Module

National Apprenticeship Training for Cooks: Fabrication 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 fourth station in the ACFEF apprenticeship program and focuses on fabrication techniques for poultry, fish, shellfish, and various meats.

This station teaches learners how to identify the different varieties and market forms of these proteins. Product identification is essential to learning the step-by-step fabrication of poultry, fish, shellfish, beef, veal, pork, and lamb.

Learners will also learn techniques for fabricating beef and rabbit and how to break down primal cuts of veal, pork, and lamb into scallopini, chops, and racks.

Proper handling, safety, sanitation, and storage methods for fabrication equipment as well as knife-sharpening techniques are also covered.

A final topic covered in National Apprenticeship Training for Cooks: Fabrication Station is sustainable practices, such as identifying protein products that can be purchased locally and procuring a vendor for these products. Understanding the concept of sustainable proteins and identifying the benefits of purchasing locally will further increase your use of best practices in food production.