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. This course is a continuation of Culinary Arts Practicum II.

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 Grade-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.

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 have completed pages fifty-one through seventy-five of
the Apprentice Log Book and have each page signed by the supervising chef
as well as the apprenticeship chairman.  Students must bone out a whole
chicken this semester and have it noted on a page in the Log Book.  Also
twenty-five entries should have been made in the Apprentice Weekly
Training Ledger.
   B. Students enrolled in Culinary Practicum III will work a minimum of
sixteen hours at the Annual Culinary Benefit, eight hours in preparation
as well as eight hours the day of the event.  You will be introduced
before hundreds of guests so bring a clean uniform, apron, and hat.
   C. Students enrolled in Practicum III will assist each semester in the
dining room the day of the Apprentice Graduation Test luncheon.  Dress
will be black slacks/skirt, black shoes and white shirt/blouse.
   D. The individual areas will vary in sequence due to the differences in
operations.  As each area of a competency is completed, the supervising
chef will sign off in the Apprentice Log Book.  A student must complete
1,000 hours of on-the-job training under an American Culinary Federation
Chef member.
   E. Students must be paid up Jr. members of the American Culinary
Federation.

Methods of Evaluation of Competencies:

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

  (PRACTICUM 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 Books 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.