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National Apprenticeship Training for Cooks: Steward Station outlines culinary techniques that have been validated by the culinary industry and sanctioned by the U.S. Department of Labor and the American Culinary Federation Education Foundation (ACFEF) National Apprenticeship Committee.

This is the first station in the ACFEF apprenticeship program and focuses on how to run a smooth kitchen in terms of equipment and supplies, while also learning about warewashing, waste management, and storeroom practices. In this station, learners will learn how to be responsible for the overall cleanliness and maintenance of the kitchen at large as well as the equipment, tools, and supplies.

This station teaches learners about kitchen equipment, from brooms to walk-in freezers to dry storage shelving units. How to receive and distribute goods, take inventory, and prepare daily food orders is another topic that is covered.

Learners will also learn about waste management methods, including how to properly dispose of food waste and maintain the garbage collection area.

A final topic covered in National Apprenticeship Training for Cooks: Steward Station is sustainable practices for purchasing and procurement. By understanding what products may be replaced with biodegradable items in a cost-effective manner, learners will be able to exhibit sustainable practices in the kitchen.

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