( * NEW COMING SOON 2024 * )

The National Apprenticeship Training Program for Cooks helps learners gain the core competencies required for the nationally recognized certified culinarian (CC) and certified sous chef (CSC) certification from the American Culinary Federation. Each station provides learners with practical applications, detailed illustrations, and digital media tools. Certification exam preparation questions are included for each station.

• Steward Station

• Breakfast Station

• Vegetable, Starch & Pasta Station

• Fabrication Station

• Broiler/Char-Grill Station

• Soup & Sauce Station

• Pantry & Cold Foods Station

• Cooking Techniques Station

• Baking & Pastry Station

• Supervisory Development Station