ACFEF Culinary Apprenticeship
Apprenticeship is a combination of on-the-job training and related classroom instruction. ACFEF Apprenticeship was started in 1974 by Jack Braun, CEC, AAC, HOF, Ferdinand Metz, CMC, WGMC, AAC, HOF, and L. Edwin Brown, HAAC, HHOF. ACFEF created a set of national guidelines for apprenticeship standards that were originally registered with the U.S. Department of Labor in 1979 and are continually updated to remain pertinent. In 2012, the program received the 21st Century Registered Trailblazers and Innovators Award by the U.S. Department of Labor for its partnership with the U.S. Army.
Tyson Foods, Inc. has pledged its support to training future chefs by partnering with the American Culinary Federation Education Foundation (ACFEF) Apprenticeship Program. The partnership support from Tyson Foods, Inc. will help advance ACFEF’s apprenticeship program through the development of new instructional and marketing materials, and upgrades for the program’s online tools.
Become an Apprentice
Work full-time under a qualified supervising chef while developing documented culinary skills. Earn the opportunity to receive nationally-recognized ACF certification upon completion. More
Start an Apprenticeship Program
Help mold young culinarians into future chefs. Train employees to industry standards and increase staff retention. More
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ACFEF Culinary Skills Fundamentals Training Program
ACFEF’s Culinary Skills Fundamentals Training Program is a six-month program with 1,000 hours of hands-on training and a 30-hour sanitation or food handler’s course. This program is designed for individuals who want to learn basic culinary knowledge and gain practical experience. Start or a find a program.