What is 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.
All ACFEF Apprentice Programs award U.S. Department of Labor Stackable Credentials offered through the ACF.
Culinary Apprentice Programs:
1,000-hour Fundamentals Cook Program
The 1,000-hour Fundamentals Cook Program provides the student introductory culinary skills while gaining valuable industry exposure. The trainee gains the knowledge and skill set necessary to achieve the Certified Fundamental Cook® (CFC®) certification.
2,000-hour Culinarian Program
The 2,000-hour Culinarian Program is an all-inclusive apprentice program. Our digital hybrid approach allows the apprentice to track his or her progress on a digital platform while gaining on-the-job experience. The successful apprentice will earn the Certified Culinarian® (CC®) certification.
4,000-hour Sous Chef Program
4,000 hours of on-the-job training combined with related instruction will prepare the apprentice for a variety of industry careers. After successfully completing the Sous Chef program, the apprentice will earn the Certified Sous Chef ® (CSC®) certification.
4,000-hour Pastry Cook Program
4,000 hours of on the job training combined with related instruction will prepare the apprentice for a variety of industry careers. After successfully completing the Pastry Cook program, the apprentice will earn the Certified Working Pastry Chef ® (CWPC®) certification. For more information, click here.
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