Description:

A qualified chef who is a member of the American Culinary Federation will supervise this on-the-job apprentice training. Upon successful completion of this course, the student should be able to apply food preparation and presentation techniques and gain experience in all phases of food service operation.

Associated Costs: These are additional (out-of-pocket) expense considerations that students should expect in addition to the course tuition, fees, and textbooks. $100 to $300.

Supplies: Refer to the instructor's course syllabus for details about any supplies that may be required.

Textbook(s): For information see - http://bookstore.jccc.net

Course Fees: NONE

Course Objectives:

Upon successful completion of this course the student should be able to:

1. Demonstrate an understanding of menu planning.
2. Explain cost control.
3. Prepare all mother sauces.
4. Demonstrate skills in roasting, sauteing, frying, grilling, and poaching.
5. Detect aromatic fragrances.
6. Demonstrate basic Garde-Manger skills.
7. Describe continental food preparation.
8. Describe the basic kitchen organization.
9. Prepare seafood items.
10. Prepare vegetables
11. Operate each work station in a commercial kitchen.

Content Outline & Competencies:

The student will receive instruction in the following areas on the
job.  The total apprenticeship will consist of 6,000 hours.  The first 500
hours in the apprenticeship program is probationary.

The individual competencies are in the American Culinary Federation
Apprenticeship Log Book.

I. WORK PROCESSES

   STATIONS OF THE KITCHEN       REQUIRED HOURS 
      1. Steward                       320 hours =   8 weeks
      2. Breakfast Cook                480 hours =  12 weeks
      3. Vegetable Cook                960 hours =  24 weeks
      4. Butcher                       160 hours =   4 weeks
      5. Broiler Cook                  800 hours =  20 weeks
      6. Soup and Sauce Cook           640 hours =  16 weeks
      7. Pantry Cook and Garde Manger  960 hours =  24 weeks
      8. Saute Cook                    960 hours =  24 weeks
      9. Baker and Pastry Cook         320 hours =   8 weeks
      10. Lead Cook                    400 hours =  10 weeks
      TOTAL HOURS                     6000 hours = 150 weeks

II.
   A. Students will complete the first twenty-five pages of the Apprentice
Log Book and have each page signed by the supervising chef as well as the
apprenticeship chairman.  Also twenty-five entries should have been made
in the Apprentice Weekly Training Ledger.
   B. A 300 word essay in your own handwriting should be on file in the
program office covering the subject "Why I Want to Become a Chef."
   C. The individual training areas will vary in sequence due to the
differences in operations.  A student must complete 1,000 hours of
on-the-job training under an American Culinary Federation Chef member.
   D. Students must be paid up Jr. members of the American Culinary
Federation.
   E. Students must be working in an approved training site to receive a
grade for each practicum.

Methods of Evaluation of Competencies:

Evaluation of student mastery of course competencies will be accomplished using the following methods:

(PRACTICUMS I-V)
On the job performance               50% of grade
*Log Book and Weekly Training        25% of grade
Ledger Entries Jr. Chef Activities   25% of grade
        Total                       100%

Caveats:

1. A student must submit their Log Book and Weekly Training Ledger to the instructor twice a semester in order to receive a passing grade in the Practicum.

Disabilities:

If you are a student with a disability, and if you will be requesting accommodations, it is your responsibility to contact Access Services. Access Services will recommend any appropriate accommodations to your professor and his/her director. The professor and director will identify for you which accommodations will be arranged.

JCCC provides a range of services to allow persons with disabilities to participate in educational programs and activities. If you desire support services, contact the office of Access Services for Students With Disabilities (913) 469-8500, ext. 3521 or TDD (913) 469-3885. The Access Services office is located in the Success Center on the second floor of the Student Center.