Apprenticeship Final Project

Catalog description

A capstone course required for students registered in the two year American Culinary Federation (ACF) National Apprenticeship Training Program. Preparation for and completion of national practical and written examinations. Evaluation of 4,000 hours on-the-job training and documentation of completion of all required training objectives. Culminating evaluation of culinary skills and competencies, based on standards established by the American Culinary Federation and current industry standards; demonstrated with the opportunity and completion of ACF certification exams both written and practical for certified Sous Chef (CSC).