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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.

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

For more information, visit our FAQs page or contact us. Email apprenticeship@acfchefs.net or call (800) 624-9458.

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.