CUA 261 — Culinary Apprenticeship Practicum
The student will complete the final practical exam required by the American Culinary Federation to complete a for- mal chef apprenticeship. The student will demonstrate knowledge of an entry-level culinary professional within a commercial food service operation responsible for prepar- ing and cooking sauces, cold foods, fish, soups and stocks, meats, vegetables, eggs and other bakery items. The stu- dent will demonstrate a basic knowledge of food safety and sanitation, culinary nutrition, and supervisory management. This course must be taken during the last semester of ap- prenticeship. Currently courses are available in P . Pastry and S. Savory.