Job description
Since 1937, the U.S. Department of Labor (DOL), Office of Apprenticeship (OA) has worked closely with employer and labor groups, vocational schools, state apprenticeship agencies, and others concerned with apprenticeship programs in U.S. industry. Each state has one or more apprenticeship agencies which monitor and regulate the programs within their state. Each one has different requirements relating to labor law and as such sometimes requires multiple governing agencies.The standards of this training program were developed by chefs with a realistic view of a foodservice operation that includes competency based learning objectives designed for the classroom and work place setting. This model is purposefully designed to provide complimentary and reinforceable knowledge and skills.
Culinary Basics 50 hours
Vegetables and Fruits 350 hours
Pantry, Cold Food 295 hours
Grains, Pasta, Starch 230 hours
Eggs Breakfast 120 hours
Stock, Soup Sauces 250 hours
Poultry 225 hours
Meats 225 hours
Fish, Shellfish 150 hours
Baking and Pastry 105 hours
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