Apprenticeship is a combination of on-the-job training and related classroom instruction and requires no previous experience to enroll.
The ACFEF apprenticeship program provides chefs, trainers and instructors with industry-relevant knowledge and skill competencies across all kitchen stations and ensures apprentices have the education, skills and job experience to have better job opportunities with higher wages. Upon successful completion of the program, apprentices are eligible to earn ACF certification.
Existing apprenticeship programs can earn third-party credibility and access to ACF benefits.
Train staff and increase retention by implementing an apprenticeship program.
Add an apprenticeship program and give students on-the-job experience.
Participate in an earn-while-you-learn program and gain industry-relevant skills.
Track culinary skills and reinforce competencies through easy-to-understand text and images.
Access related instruction courses and additional content, such as recorded webinars and demonstrations.
ACFEF Apprenticeship was started in 1974 by Jack Braun, CEC, AAC, HOF, Ferdinand Metz, CMC, WGMC, AAC, HOF, and L. Edwin Brown, HAAC, HHOF. The ACFEF Apprenticeship Committee 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.