Place of Employment
A "Place of Employment" is the establishment that provides the kitchen space and supervising chef for the apprentice to work. The food production will need to be a minimum of 51% scratch at all times. It is preferable to have an apprentice experience 3 meal preparations, breakfast, lunch and dinner, but most restaurants only serve two meal preparations, and that is acceptable.
When starting an apprenticeship program and considering where the apprentice will receive their hands-on training and who will be the supervising chef to mentor the apprentice, be inventive and use your resources. There are apprentices in individual and chain restaurants, adult living communities, educational institutions and other facilities. The main goal is to find a qualified sponsoring house that meets the training areas outlined in the ACFEF logbook.
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