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Become an Apprentice

Program Details

As an apprentice, you will work under a supervising chef in an establishment known as a “sponsoring house.” This may be a restaurant, hospital, adult living community or other foodservice facility. You will rotate around stations and log your progress in a logbook.

Stations

The sections of training in the logbook are titled by work stations in the kitchen. An apprentice will progress through all of these stations over the term of apprenticeship. The following is a list of stations for cook and pastry cook:

Cook

  • Steward
  • Breakfast
  • Vegetable, Starch & Pasta
  • Fabrication
  • Broiler/Char-grill
  • Soup & Sauce
  • Pantry & Cold Foods
  • Cooking Techniques
  • Baking & Pastry
  • Supervisory Development

Pastry

  • Pastry Shop Orientation
  • Bakery Production
  • Pastry Production
  • Related Kitchen Production
  • Lead Pastry Cook

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Related Instruction

As an apprentice you will be required to complete 445 hours of related instruction courses outside of your hands-on experience. These courses are related to the competencies you will be learning in the kitchen and can be taught in various ways, including classroom, qualified in-house instruction and online courses. Each program develops its own approach to offering related instruction in the apprenticeship stations.

Cook Apprentice

  • Introduction to Food Service
  • Sanitation and Safety
  • Food Preparation
  • Food Cost Accounting
  • Beverage Management
  • Nutrition
  • Garde Manger
  • Menu Planning
  • Basic Baking
  • Purchasing and Receiving
  • Supervisory Management

Pastry Cook Apprentice

  • Introduction to Food Service
  • Sanitation
  • Basic Baking
  • Food Cost Accounting
  • Beverage Management and Dining Room Service
  • Nutrition
  • Food Preparation
  • Menu Planning
  • Purchasing and Receiving
  • Supervisory Management
  • Advanced Baking, Pastry and Confections