VCA Upcoming Events

Monday, October 20
3:00 PM
Membership Meeting
Culinary Institute of Virginia
Newport News, VA

Program: Our CIV hosts will discuss the program and curriculum as well as the externship program. We will follow up with a tour of the new campus.

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Virginia Chefs Appreciate their Associate and Allied Members
 
 
VCA Apprenticeship Program

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.

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VCA Document Archives

Now you can review the minutes of past VCA meetings or past issues of our VCA newsletter, "The Stockpot".

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VCA Education & Apprenticeship Opportunities

 
Food for Thought - VCA Education

On November 14, 2011 members of the Virginia Chefs Association visited KOR Food Innovation in Ashland, VA. We were treated to a tour of their facility and were given a presentation on Gluten Free Cooking. That presentation is available in PDF format. Click on the image at right to view.

KOR Food Innovation
 
What Is Apprenticeship?
VCA Apprentices In the News
VCA Apprentices
Daily Press article from November 6, 2011
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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 the 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

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 Otto Bernet Memorial Scholarships
 
Scholarship Application Guidelines

To be awarded the Otto Bernet Memorial Scholarship, the following requirements must be met:

  1. Applicant must have been a residence of the geographic area encompassed by the Virginia Chefs Association for a minimum of 12 months
  2. Applicant must show proof of acceptance or demonstrated intent to enroll in a baking, pastry, or culinary curriculum at a post secondary institution
  3. Two letters of reference must be provided from secondary or post secondary educators, one of which must be the student’s instructor, indicating likelihood of success in a post secondary educational program
  4. One letter of reference must be provided describing personal attributes that bear upon the applicant’s future as a culinary artist
  5. A 1000 to 2000 word essay that details the educational and professional goals that the applicant has set for his or herself.
  6. The applicant must be a member in good standing as a junior member or junior culinarian member of the Virginia chefs Association. There is no length of time required prior to submitting the application.

*Note: If awarded, the scholarship will be $1000 payable to the student's account at the designated institution. If a student maintains a GPA of 3.25 or higher, it will be renewable for up to four years of higher pastry or culinary education. A transcript must be provided with proof of GPA in order to receive the renewable award.

 
 
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