At the very least, knife skills should be paramount. The mother sauces and how to make them. How to clarify butter. How to clarify stock, how to make a proper stock. These are all skills that should be rudimentary. ------------------------------ Mark ...
Good Morning Chef, I have to strongly agree with Chef Woods and Chef Papcun. For our dual credit programs we allow two three credit courses using the cooking and baking basics off of the Knowledge and Competencies. If you need a copy of our syllabi ...
Hello Chef, I worked in the industry and taught culinary at both high school and college level. In the high school setting, I feel it is important to be honest with the students regarding industry expectations of work readiness, timeliness, professionalism, ...
Good Morning Chef, You should consider ACF Secondary Accreditation for your program. They ACF can provide you with industry accepted knowledge and skill competencies for secondary students in both culinary and baking and pastry programs. The accreditation ...
Good morning Chefs, Ms. Johnson has a very good point since the Master Chef "title" is not trademarked by ACF any TV celebrity with his / her own show can use the terminology of Master Chef at will. Certified Master Chef is another story, ...
Ok, gotcha. Thanks for pointing out that little detail! One little word that makes a difference in that we cannot claim it, but the general public will be confused, if they care. We do. What to do, hmmmm? I can see why CMCs would not be pleased, ...
Good afternoon, Chefs @Fernando Divina & @Linda Rosner Thank you for being a part of and contributing to ACF Chef's Table. It's nice to be "together" at the table when we cannot be together at the table. Please note that "Master Chef" is not trademarked ...
Happy holidays, Chefs. On ACF Chef's Table, we like ...