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 V.

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 and explain 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
   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 126 through 150 of the Apprentice
Log Book and have each page signed by the supervising chef as well as the
apprenticeship chairman prior to the apprentice graduation test week or
have approval by the apprenticeship chairman if testing is earlier in the
semester.  The Log Book, Training Ledger and competency sheets must be
completed during this Practicum.
   B. Students enrolled in Culinary Practicum VI will work a minimum of 16
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. Your Graduation Test will consist of the following:
      1. Submission of completed Training Log Book.
      2. Completion of practical exam of ability to bone and identify
parts and cuts of meat, fish and poultry.
      3. After receiving approval on the completed Training Log, you will
meet with the chef apprenticeship chairman to discuss the menu you have
drawn. Also, at this time, purchasing, production, and service of the
luncheon will be discussed.
      4. You must sign up for the apprentice graduation test within two
weeks after the start of the semester. Sign up at the Hospitality Program
office. STUDENTS MUST BE READY TO GRADUATE THE SEMESTER THEY ENROLL IN
PRACTICUM VI.
      5. Apprentice students must complete the graduation test
successfully to pass the course.
      6. Must pass ACF national written exam.
      7. Students must complete graduation papers from the American
Culinary Federation Educational Institute. 
      8. 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 VI)
On-the-job performance                    30% of grade
Jr. Chef Activities                       10% of grade
Graduation Test and Final Log Book Review 60% of grade
                                         100%

Caveats:

1. A student must submit their Training Log Book 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.