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 III.

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.

I.  WORK PROCESSES

      STATIONS OF THE KITCHEN      REQUIRED HOURS
   A. Steward                      320 hours =   8 weeks
   B. Breakfast Cook               480 hours =  12 weeks
   C. Vegetable Cook               960 hours =  24 weeks
   D. Butcher                      160 hours =   4 weeks
   E. Broiler Cook                 800 hours =  20 weeks
   F. Soup and Sauce Cook          640 hours =  16 weeks
   G. Pantry Cook and Garde Manger 960 hours =  24 weeks
   H. Saute Cook                   960 hours =  24 weeks
   I. Baker and Pastry Cook        320 hours =   8 weeks
   J. Lead Cook                    400 hours =  10 weeks
      TOTAL HOURS                 6000 hours = 150 weeks

II.
   A. Students will have completed pages 76 through 100 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 leg of lamb, veal, or
beef and have it noted on a page in the Log Book. Also 25 entries should
have been made in the Apprenticeship Weekly Training Ledger.
   B. Students enrolled in Culinary Practicum IV 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 so bring a clean uniform, apron, and hat.
   C. Students enrolled in Practicum IV 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 1000 of
on-the-job training under an American Culinary Federation Chef.
   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:

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