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Staging (/ ˈ s t ɑː ʒ ɪ ŋ / STAH-zhing) is an unpaid internship test when a cook or chef works briefly for free (or to gain a position) in another chef's kitchen to learn and be exposed to new techniques and cuisines. The term originates from the French word stagiaire meaning trainee, apprentice or intern.
Its goal is to prevent foodborne illnesses based on a set of guidelines to improve safety and hygiene in the food preparation process. Sanitation certification is required by most restaurants as a basic credential for their management staff. [citation needed] To date, over 5 million ServSafe Food Protection Manager Certifications have been ...
The college's New York campus also offers continuing education courses and certificate programs. The California and Texas campuses run several continuing education classes, and the California campus also has programs for wine professionals. A variety of programs for food enthusiasts are run as well at all the U.S. campuses.
Lawrence Timothy Ryan (born January 16, 1958) is an American chef and the fifth and current president of the Culinary Institute of America (CIA). Ryan, a certified master chef, graduated from the CIA in 1977 and joined the school's faculty in 1982, and later moved to administration before heading the education division.
California Culinary Academy was nationally accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT). [8] It did not have regional accreditation; thus, most regionally accredited or traditional universities and colleges are reluctant to accept its credits for transfer and many do not recognize its undergraduate degrees for entry into graduate programs.
Head chef is often used to designate someone with the same duties as an executive chef, but there is usually someone in charge of a head chef, possibly making the larger executive decisions such as the direction of menu, the final authority in staff management decisions, and so on. [3]
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