The American Culinary Federation apprenticeship training program has been designed to provide future culinarians entering the workplace with comprehensive training in the practical and theoretical aspects of work required in a highly skilled profession. The apprenticeship program is based on the voluntary cooperation between local chapters of the American Culinary federation, industry and government, the individual hotel or foodservice establishment and local school and college systems. It is, therefore, a truly cooperative endeavor. The rich rewards of this cooperation are apprentices who learn skills on the job which will serve them to develop into committed and dedicated culinarians.
Apprenticeship is an old and time honored method of developing skills. Today, there are over 800 apprenticeable occupations in the construction, manufacturing, transportation and service industries. Apprentices are members of a production force as they train on the job and in the classroom.
There are nearly 2,000 apprentices learning in more than 80 ACF-sponsored culinary apprenticeship programs in the United States. All these programs have important objectives for its students:
The US Department of Labor, Bureau of Statistics estimates that over 200,000 new foodservice positions will be created each year for the next five years. To meet the need for trained manpower, the ACF created a set of Recommended Guidelines for an Apprenticeship Program for Cooks and Pastry Cooks. These guidelines are registered with the US Department of Labor.
Apprenticeship is an on-the-job training program combined with technical classroom instruction. Prospective apprentices must be at least (17) years of age, a high school graduate, or its equivalent.
Students must apply directly to an ACF Chapter that sponsors an Apprenticeship Program. If accepted into an apprenticeship program, students will be required to: