The American Culinary Federation Makes Culinary Training Easy With New Acf Apprenticeship Training Modules And Book

Do you want to teach your staff or students about a specific area of the professional kitchen? Are you looking for a comprehensive yet concise resource? If so, the American Culinary Federation's (ACF) latest series, National Apprenticeship Training Program for Cooks, and its accompanying CD-ROM resources, is for you. Compiled and published by American Technical Publishers (ATP), the 10 modules are available for $25 each, with a 25% discount for purchases of five or more. A compiled textbook, containing content from each of the modules, is also available for $80.

The series 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. Each month, ACF will highlight a new module on its website, www.acfchefs.org.

"The ACFEF Apprenticeship Program is a proven, successful method for culinary training that offers on-the-job training and related instruction," said Michael Ty, CEC, AAC, ACF national president. "By breaking down the program's 10 stations into learning modules, as well as a book, companies can access the same educational information that our apprentices have relied on for more than 30 years. We hope this series will be used by restaurant groups, foodservice companies, the military and individuals."

The Cooking Techniques Station module (33 pages) focuses on techniques that can be used throughout one's culinary career, from saut?ing to roasting. The lessons enable learners to prepare a variety of poultry meat and vegetable dishes. The module also includes information on sustainability practices, such as recycling disposable goods.

Cooking Techniques Station Overview
- The Cooking Process
- Dry-Heat Cooking Techniques
- Moist-Heat Cooking Techniques
- Combination Cooking Techniques
- Plated Presentations
- Key Terms
- Sustainability Corner
- Certification Exam Preparation Questions

Special Features
Each module is accompanied by a CD with additional educational and review tools, including:
- Quick Quiz
- Illustrated Glossary
- Flash Cards
- Media Clips
- Checkpoints
- Culinary Math Applications
- Certification Exam Preparation

In addition to this station, the National Apprenticeship Training Program for Cooks series includes: Soup & Sauce; Vegetables, Starch & Pasta; Breakfast; Baking & Pastry; Broiler/Char-Grill; Fabrication; Pantry & Cold Foods; Steward; and Supervisory Development.

To learn more and to purchase the Cooking Techniques station module, number 4193, visit www.go2atp.com.

About the American Culinary Federation
The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 20,000 members spanning more than 210 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef designation the only culinary credential accredited by the National Commission for Certifying Agencies. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org. Find ACF on Facebook at www.Facebook.com/ACFChefs and on Twitter @ACFChefs.