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Designed to
introduce young culinarians to the world of dining room hospitality,
this program encompasses everything educators need to prepare countless
students for certification. Used in vocational high schools and
specialized hospitality programs that host underage pupils, the
Apprentice Program not only presents a clear and concise view of
dining room occupations, but it also includes a broad overview of
the restaurant industry.
Endorsed by the American Culinary Federation (ACF), which recognized
this program with the Educational Assurance Award, FDRP's Apprentice
Program is easily integrated into existing academic curriculums.
Its state-of-the-art Instructor's Guide contains sessions that are
divided into modules containing all the need-to-know service training
information along with the nice-to-know. The Student's Workbook
follows the Instructor's Guide step-by-step and includes blank,
write-in areas for the student to record critical information necessary
to achieve certification.
By containing all the information and supporting documentation necessary
to facilitate the certification of innumerable individuals, the
Certified Apprentice Program is the ultimate tool for providing
service training that enables students to expand their career opportunities.
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