Stations and Related Instruction

Stations

Apprentices progress through their training using the ACFEF apprenticeship logbook. The sections of training in the logbook are titled by work stations in the kitchen. An apprentice will progress through all of these stations over the term of apprenticeship. Each station includes a list of work processes the apprentice should learn. The supervising chef must verify that the apprentice has completed each competency on the evaluation page.

Apprentices must complete 150 logbook entries based on their hands-on training. The information contained in every log entry should convey to a supervising chef how the item was produced and, more importantly, the process used to produce it.

The following is a list of stations for cook and pastry cook with the time required to complete the corresponding work processes outlined in the logbooks for the 4,000 and 6,000 hour programs:

Cook

  • Steward (120 hours | 160 hours)
  • Breakfast (200 hours | 320 hours)
  • Vegetable, Starch & Pasta (600 hours | 960 hours)
  • Fabrication (200 hours | 280 hours)
  • Broiler/Char-grill (560 hours | 800 hours)
  • Soup & Sauce (520 hours | 760 hours)
  • Pantry & Cold Foods (600 hours | 960 hours)
  • Cooking Techniques (800 hours | 1,200 hours)
  • Baking & Pastry (240 hours | 320 hours)
  • Supervisory Development (160 hours | 240 hours)

Pastry

  • Pastry Shop Orientation (120 hours | 240 hours)
  • Bakery Production (1,320 hours | 2,000 hours)
  • Pastry Production (2,200 hours | 3,240 hours)
  • Related Kitchen Production (200 hours | 320 hours)
  • Lead Pastry Cook (160 hours | 200 hours)

Related Instruction

Apprentices will be required to complete 445 hours of related instruction courses outside of the hands-on experience. These courses are related to the competencies they will be learning in the kitchen and can be taught in various ways, including classroom, qualified in-house instruction and online courses. Each program develops its own approach to offering related instruction in the apprenticeship stations. A list of detailed recommended competencies is provided in the operations manual.

Cook Apprentice

  • Introduction to Food Service - 20 hours
  • Sanitation and Safety - 30 hours
  • Food Cost Accounting - 30 hours
  • Beverage Management and Dining Room Service - 30 hours
  • Nutrition - 30 hours
  • Purchasing and Receiving - 30 hours
  • Supervisory Management - 30 hours
  • Menu Planning - 45 hours
  • Food Preparation - 120 hours
  • Basic Baking - 50 hours
  • Garde Manger - 30 hours

Pastry Cook Apprentice

  • Introduction to Food Service - 20 hours
  • Sanitation and Safety - 30 hours
  • Food Cost Accounting - 30 hours
  • Beverage Management and Dining Room Service - 30 hours
  • Nutrition - 30 hours
  • Purchasing and Receiving - 30 hours
  • Supervisory Management - 30 hours
  • Menu Planning - 45 hours
  • Food Preparation - 45 hours
  • Basic Baking - 80 hours
  • Advanced Baking, Pastry and Confections - 75 hours

Structure Examples

  • For two year programs, plan for 6–8 hours of instruction a week; for three year programs, 4–6 hours of instruction a week.
  • Ideally, set aside one day a week for instruction and use this time to review logbooks and hours.
  • Or, incorporate instruction time throughout the apprenticeship period, for example, as a station review at the beginning of a shift.
  • Seasonal properties may to choose to focus on the related instruction during the off-season.

Classroom Instruction

  • Partner with a local educational institution that offers culinary programs and courses.
  • Institution must be accredited by the recognized regional or national accrediting agency.

Online Instruction

  • Visit www.acfchefs.org/CEH for ACF-recognized courses, including options to meet the 30-hour sanitation and safety, nutrition and supervision management requirement for ACF certification.
  • Other online courses must be accredited by the recognized regional or national accrediting agency.

In-House Instruction

  • Use ACFEF/ATP’s National Apprenticeship Training Program for Cooks to incorporate related instruction into the stations. New programs will receive a complimentary copy of The Supervising Chef̱s Resource Guide upon program registration which provides an instruction outline and slides.
  • The related instruction competencies provided in the ACFEF apprenticeship operations manual are provided as a guide.
  • In-house instructors must have an associate’s degree in culinary arts, be a graduate of an ACFEF apprenticeship program, or have work experience at the chef de cuisine level.

Additional Activities and Resources

  • Invite guest speakers from local restaurants to do a culinary demonstration on their specialty. Don’t forget, chefs can earn 5 CEHs up to three times a year for presenting.
  • Plan field trips and tour a production facility or farm.
  • Complement in-house instruction with videos from YouTube channels, such as American Culinary Federation and Food Farmer Earth.
  • Organize food tastings and conduct blind taste tests.
  • Use your internal resources from other departments, such as finance to address food cost accounting and human resources for supervisory management.
  • Simulate a mock purchasing scenario.
  • Allow apprentices to shadow or spend a day doing front-of-the-house activities.

Complement Your Program with the Apprenticeship Training Modules and Book

The ACFEF Apprenticeship Program partnered with American Technical Publishers to create National Apprenticeship Training Program for Cooks. The educational resource is available in 10 individual modules or a complete book.