The Virginia Chef’s Association is partnered with J Sargeant Reynolds Community College in our apprenticeship program for Information, go to
J Sargeant Reynolds School of Culinary Arts, Tourism and hospitality
What is apprenticeship?
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.
The Purpose of Apprenticeship
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:
*To develop a personal sense of pride and professionalism necessary for success in the hospitality industry
*To achieve a knowledge of the history, evolution, and international diversity of the culinary arts
*To develop basic principles of nutrition, dietetics, and food and beverage composition
*To understand the requirements for proper sanitation in the foodservice industry
*To gain a proficient understanding in the use and maintenance of foodservice equipment
*To become acquainted with the organization of the professional kitchen and bakeshops and effectively practice basic and advanced skills in food preparation
*To develop a professional work ethic through a commitment to the apprenticeship program
*To develop a personal philosophical base that builds ideals for a successful culinary career
Trends in Food Service
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.
Job Training in Culinary Arts
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.
How to Apply for an Apprenticeship Position
Students must apply directly to an ACF Chapter that sponsors an Apprenticeship Program.
If accepted into an apprenticeship program, students will be required to:
* pay an ACF enrollment fee of $110 which includes apprentice identification card, apprenticeship pin, Training Log (Cook or Pastry Cook), The Art and Science of Culinary Preparation (required text) and the Study Guide to The Art and Science of Culinary Preparation.
* to join ACF as a Junior Member which includes the National Culinary Review (monthly subscription), Center of the Plate (national newsletter), and Chapter affiliation.
* complete three years of full-time work (6,000 hours) of on-the-job training in a foodservice kitchen under a qualified chef.
* complete a minimum of 192 classroom hours per year in addition to their work schedule. Technical courses are usually taken at a community college working in partnership with the Chapter. Tuition fees are established by the school.
The Local Program
The Virginia Chef’s Association is partnered with J Sargeant Reynolds Community College in our apprenticeship program for Information, go to
J Sargeant Reynolds School of Culinary Arts, Tourism and hospitality
Sequence of Curriculum
ACF Apprentice
Year One
Summer
HRI 158
Fall
HRI 219 and HRI 145
Spring
HRI 218 and HRI 220
Year Two
Summer
HRI 159
Fall
HRI 119 HRI 206
Spring
HRI 134 HRI 228
Year Three
Summer
HRI 128
Fall
HRI 224
HRI 251
Spring
HRI 207
Notes:
1. Apprentices should consult with their faculty advisor (John Maxwell; email (804-523-5070) to review their scheduling strategy.
2. Courses should be taken as listed to ensure timely apprentice completion within 3 years.
3. This scheduling arrangement is contingent upon sufficient class sizes and freedom from class cancellations.
Apprenticeship Opportunities within the membership of the Virginia Chefs Association
Kingsmill Resort, Williamsburg Virginia www.kingsmill.com
Kingsmill's culinary apprenticeship program is under the direction of Brent E. Wertz, CEC, AAC and executive chef and VP of Food and Beverage at Kingsmill Resort (brent.wertz@kingsmill.com). Chef Wertz is a graduate of the CIA and developed, initiated, and maintained an apprenticeship program for the Mid- Hudson Culinary Association in Hyde Park, New York. Chef Wertz is a current member of the Virginia Chef's Association, as well as the apprenticeship chairman. Kingsmill Resort meets all Supervising House qualifications by offering the apprentice the opportunity to work in a full service operation that is based on sound cooking methods. Kingsmill offers both a la carte and banquet service
meals for breakfast, lunch and dinner for a total of over 500,000 meals a year.
The Kingsmill Culinary Arts Apprentice Program
Kingsmill Resort, under the direction of Executive Chef Brent E. Wertz, offers a fully certified 6,000 hour (3 year) culinary apprenticeship program of study and supervised work in the hotel kitchens. Participants will become highly experienced in the role, activities, and operation of each of the following hotel kitchen departments: bakeshop, garde manger, ware washing, stocks and sauces, butchering, sauteing, broiling, Eagles, Regattas, The Bray Bistro, Marina Deck and employee cafeteria. A minimum of 192 hours of related classroom instruction will be given and supervised by J. Sergeant Reynolds Community College, under the supervision of Dean of Students, David Barrish.
Successful completion of this apprenticeship qualifies the graduates as Certified Cooks by the American Culinary Federation. This qualification is fully sanctioned by the United States Department of Labor, the Virginia Bureau of Apprenticeship State Apprenticeship Council, and the American Culinary Federation Educational Institute.
This apprenticeship program is a cooperative effort of J. Sergeant Reynolds Community College and Kingsmill Resort. We have joined forces to offer a cooperative apprenticeship program for cooks that include college credits, hands-on experience at Kingsmill Resort, and culinary arts courses. The areas of related instruction are: Applied Nutrition for Food Service; Principles of Baking; Garde Manger; Principles of Hospitality Management; Sanitation and Safety; Introduction to Hospitality Industry Computer Systems; Fruit, Vegetable and Starch Preparation; Stock, soup and Sauce Preparation; Meat, Seafood, and Poultry Preparation; Recipe and Menu Management; Food Production Operations; Food and Beverage Cost Control; Food and Beverage Service Management; and Principles of Food Preparation.
This apprenticeship training program has been designed to provide future culinarians entering the workplace with comprehensive training in the practical and theoretical aspects of the work required in this highly skilled profession. Apprenticeship is a quality hands-on method of developing skills in the culinary field which enables one to have a long and successful career as a professional culinarian.
Apprentices are members of the Kingsmill culinary team as they train both on the job and in the classroom. Apprentices are paid wages and work a regular workweek while being trained in prescribed competencies. Graduation follows three years of training and the satisfactory completion of mandatory classroom and hands-on competencies.
The U.S. Department of Labor Bureau of Statistics estimates that over 200,000 new food service positions will be created every year for the next five years. Completion of the Kingsmill Apprenticeship program will provide virtually all of the tools necessary to find a worthy place within this growing job market.
The supervising chef core at Kingsmill offers over 90 years of collective culinary background including experience at such renowned properties as The Boulders, Biltmore, Orlando Marriott, Sagamore, and many others. This diversified experience base under which the apprentices will train will qualify them to work in any quality driven professional food service program in the world.
Apprentices will also be monitored closely by the Virginia Culinary Association, our local chapter of the ACF. The Apprenticeship Committee of the chapter is the governing body of our apprentices. The Committee is comprised of Executive Chef Brent E. Wertz, Hans Schadler, Justin Watson, Uwe Schluszas, and David Barrish.
Job Requirements for Entry Level Cooks
Qualifications:
1. Must be at least 18 years old.
2. Must be eligible to work in the US.
3. Must practice clean and neat personal hygiene.
4. Must have 2 years culinary experience in similar operation or be a graduate of a high school or post-secondary culinary program.
5. Must have a pleasant and polite personality in order to interact with co-workers and guests.
6. Must be acquainted with basic knife handling skills and familiar with basic kitchen equipment and machines.
7. Must be enthusiastic toward learning and must agree to any job related task assigned by supervising Sous Chef.
8. Must be well acquainted with or certified in food service sanitation practices and prevention of food borne illnesses.
Colonial Williamsburg Foundation, Williamsburg, Virginia www.colonialwilliamsburg.org
The Colonial Williamsburg Foundation Culinary Apprenticeship program is a three-year certification program where an apprentice will work in Colonial Williamsburg food & beverage properties to learn valuable practical skills in culinary preparation. The Colonial Williamsburg Foundation is following the apprenticeship guidelines established by The American Culinary Federation and the U.S. Department of Labor. Along with practical experience in Colonial Williamsburg Foundation kitchens, apprentices will receive academic instruction in Culinary Arts from J. Sargeant Reynolds Community College in Richmond, VA.
The Colonial Williamsburg Foundation is the largest outdoor living history museum in the world. The mission of the Foundation is to enable the future to learn from the past through a variety of educational programs inspired by this nations struggle to define what it means to become Americans. In addition to the historic area itself, the Colonial Williamsburg Company Hospitality Group operates a world-class resort to accommodate one million visitors annually. Among the many properties in the rich portfolio of offerings is the flagship of the Hospitality Group, The Williamsburg Inn. The Inn has hosted celebrities, world leaders and visiting dignitaries for over 65 years. The Colonial Williamsburg Foundation Hospitality Group also operates three other hotels and 10 restaurants including four 18th century taverns in the center of the Historic Area. To learn more about Colonial Williamsburg, please visit our website at www.colonialwilliamsburg.org.
The Colonial Williamsburg Hospitality Group
Culinary Apprenticeship Program
The Colonial Williamsburg Hospitality Group culinary staff under the direction of Hans J. Schadler, CEC, AAC, Executive Chef and Culinary Director (hschadler@cwf.org)offers a fully certified culinary apprenticeship program. The program is fully sanctioned by the American Culinary Federation and monitored by its local chapter of the Virginia Chef’s Association. All academic instruction is taken at J. Sargeant Reynolds Community College in Richmond, Virginia.
Selected candidates are required to complete 6,000 hours on the job, with hands on training as well as academic classroom studies.
Successful completion of the program qualifies the graduate as a certified culinarian. Candidates must have a serious and sincere interest in a career in the food service/culinary arts profession.
The Colonial Williamsburg Culinary Apprenticeship Faculty:
Hans J. Schadler, CEC, AAC, Culinary Director
Gile Haskins, Chef de Cuisine, Williamsburg Inn
Scott Poff, Sous-Chef, Williamsburg Inn
Claudia Fitzgerald, Executive Sous Chef;
Joe Sciegaj, Executive Pastry Chef
Lymont Stoutingberg, Sous Chef, Williamsburg Lodge
William Berning, Chef Garde Manager, Williamsburg Lodge
John Shideler, Food and Beverage Manager
Kelli Mansel-Arbuckle, Human Resources
6000-Hour (3 year) Program:
The program includes supervised hands-on training experiences at all Colonial Williamsburg food and beverage outlets, which are:
The Williamsburg Inn
The Williamsburg Lodge
The Golden Horseshoe Clubhouses
The Kings Arms Tavern
James Shields Tavern
Christiana Campbells Tavern
Josiah Chownings Tavern
Huzzah! Family restaurant
Woodland’s Conference Center
Colonial Williamsburg Commissary which houses Colonial Williamsburg’s Pastry Shop, Bake Shop, Butcher Shop and Cook Chill operation.
During the course of an apprentice’s education, he/she will rotate from property to property and station to station achieving knowledge at all areas in food preparation. It is mandatory to attend all assemblies, demonstration, visiting chefs’ presentations and competitions as part of the apprenticeship program.
During the off-season, and upon agreement an externship may be available at various other resort properties throughout the United States.
Academic Instruction:
Academic Instruction is taken at J. Sargeant Reynolds Community College in Richmond, VA. This instruction supports the program and enhances your future career opportunities in the hospitality industry. The Colonial Williamsburg Foundation pays tuition for academic instruction. Books, tools and related study materials are the expense of the student.
Room and Board:
Apprentices are responsible for obtaining their own housing. Leads on housing options in the Williamsburg area are available through Human Resources.
Application and Selection:
Students are admitted into the Colonial Williamsburg Apprenticeship program in May of each year. Recruiting for open positions begins in January.
The recruitment, selection, employment, and training of apprentices will be without discrimination because of race, color, religion, national origin, or sex.
All candidates for the Culinary Apprenticeship Program must be at least 18 years of age, have a high school diploma or equivalent, and have a minimum of one year’s food service experience. Candidates must have a serious and sincere interest in the food service/culinary arts profession.
An application for apprenticeship under ACF standards must be filed with the Apprenticeship committee on the appropriate form. (See attachment)
All applications must be filled out completely and signed by the applicant. The applicant should also submit any additional references, diplomas or transcripts, and must submit a 500-word essay on "Why I want to be a Professional Culinarian."
Troy Mothershead (tmothershead@cwf.org)
The Colonial Williamsburg Foundation
P.O. Box 1776
Williamsburg, VA 23187-1776
The Apprenticeship Committee will review all applications, and each applicant will receive a written response. Successful applicants will then be invited to Colonial Williamsburg for personal interviews and evaluations by the Apprenticeship Committee, and by representatives of Colonial Williamsburg Human Resources Department.
These interviews are used for the following:
• To familiarize the candidate with the apprentice program.
• To discuss the goals, objectives and general motivation of the applicant who wants to be an apprentice.
• To establish an understanding of the Colonial Williamsburg food and beverage operations and the apprentice’s relation to it.
• To discuss the applicant’s prior work experience and related instruction.
• The confirmation of work and character reference information.
Evaluation for acceptance will be based on the following:
1. Previous related experience 10 points
2. Related educational credits 10 points
3. Character (references) 5 points
4. Interview (Apprenticeship Committee and HR) 45 points
5. 500-word essay 30 points
Applicants receiving from 75 to 100 points will be considered eligible to be placed in training if an opening arises. As openings occur, the highest scoring applicant will be notified to contact the Committee for placement in the program. There will be advance standing considered in this program based on extensive prior culinary education.
Applicants receiving fewer than 75 points will be considered ineligible and will be notified in writing.
The files of acceptable applicants will be kept in position relative to score.
All Colonial Williamsburg employment offers are contingent upon
1) A satisfactory criminal background check AND
2) Successfully completing and passing urine drug screen for controlled substances.
If accepted into the Colonial Williamsburg Culinary Apprenticeship Program, students will be required to:
• Pay an ACF enrollment fee of $110, which includes apprentice identification card, apprenticeship pin, Training Log (Cook or Pastry Cook), The Art and Science of Culinary Preparation (required text) and the Study Guide to The Art and Science of Culinary Preparation.
• To join ACF as a Junior Member which includes the National Culinary Review (monthly subscription), Center of the Plate (national newsletter), and Chapter affiliation.
• Complete three years of full-time work (6,000 hours) of on-the-job training in Colonial Williamsburg food & beverage properties.
• Complete the curriculum requirements of J.Sargeant Reynolds Community College as outlined by this institution. Pre-designed courses will be given in semester blocks, one day a week, year round.
Information about financial aid and scholarships is available from the school, chapter and ACF.
General Information
It is required that all apprentices become junior ACF members within 60 days of registering as an apprentice with the Virginia State Department of Labor. In addition, attendance at the monthly Virginia Chefs Association (local ACF Chapter) meetings is mandatory, as is participation in all Chapter events during the year, exceptions due to work related commitments are allowed.
The training Log provides necessary structure to document and apprentice’s work experience. There are ten (10) stations for cooks and each station is broken down into several work processes, providing an involved method of monitoring the apprentice through the 6,000 hours of on-the-job training. It is the responsibility of the apprentice to maintain the Training Log and to successfully complete the work processes. The Training Log will be monitored closely and examined frequently to guarantee work progress and to ensure proper recipes and overall condition of what will be an apprentice’s most cherished text.
In the event that the apprentice needs to transfer to another program, all arrangements must be made by Colonial Williamsburg to change the sponsoring houses. Apprentices may not take it upon themselves to transfer to another employer. Such activity may lead to the canceling of the apprenticeship agreement. Should an apprentice have a grievance or dissatisfaction with the sponsoring house, the matter is to be handled by the apprenticeship Committee.
It is the responsibility of the apprentice to comply with all Colonial Williamsburg Employee rules, guidelines and respect the property and reputation on both Colonial Williamsburg and J. Sargeant Reynolds. It will be expected that the apprentice will work diligently throughout the entire apprenticeship and complete all lessons, assignments, tasks and evaluations required by Colonial Williamsburg, J. Sargeant Reynolds, and the Virginia Chefs Association.
It is the responsibility of Colonial Williamsburg to provide a safe and non-discriminatory work environment, provide proper time for classroom instruction, and remain faithful to the pre-designed wage schedule for the duration of the apprenticeship.