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National Apprenticeship Training for Cooks: Baking and Pastry 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 ninth station in the ACFEF apprenticeship program and covers all aspects of baking, from equipment and tools, to preparation, to the production and presentation of baked goods. In this station, learners will become skilled in the basics of preparing classical and contemporary baked products and pastries by preparing breads, cakes, cookies, pies, tarts, pastries, and specialty desserts.

Equipment is also a focus in this station because many of the techniques require the use of special machines and tools. Measuring, mixing, assembling, and decorating as well as docking, proofing, and scoring are just a few of the techniques that this station covers.

A final topic covered in National Apprenticeship Training for Cooks: Baking and Pastry Station is sustainable practices for conserving energy. Upon completion of this station, learners will be able to calculate the cost savings of using energy-efficient equipment over time.

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