National Apprenticeship Training Program for Cooks
The National Apprenticeship Training Program for Cookshelps 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. The textbook includes a DVD filled with interactive learning tools for all 10 stations.