The Purpose of Apprenticeship

• To develop a personal sense of pride and professionalism necessary for success in the hospitality industry
  
• To achieve a knowledge of the history, evolution, and international diversity of the culinary arts
  
• To develop basic principles of nutrition, dietetics, and food and beverage composition
  
• To understand the requirements for proper sanitation in the foodservice industry
  
• To gain a proficient understanding in the use and maintenance of foodservice equipment
  
• To become acquainted with the organization of the professional kitchen and bakeshops and effectively practice basic and advanced skills in food preparation
  
• To develop a professional work ethic through a commitment to the apprenticeship program
  
• To develop a personal philosophical base that builds ideals for a successful culinary career

Job Training in Culinary Arts
Apprenticeship is an on-the-job training program combined with technical classroom instruction. Prospective apprentices must be at least (17) years of age, a high school graduate, or its equivalent.

How to Apply for an Apprenticeship Position
Students must apply directly to an ACF Chapter that sponsors an Apprenticeship Program.
If accepted into an apprenticeship program, students will be required to:

• Pay an ACF enrollment fee of $100 which includes apprenticeship pin, Training Log (Cook or Pastry Cook), The Art and Science of Culinary Preparation (required text) and the Study Guide to The Art and Science of Culinary Preparation.
  
• To join ACF as Junior Membership which includes the National Culinary Review (monthly subscription), Center of the Plate (national newsletter), and Chapter affiliation.
  
• Complete three years of full-time work (6,000 hours) of on-the-job training in a foodservice kitchen under a qualified chef.
  
• Complete a minimum of 192 classroom hours per year in addition to their work schedule. Technical courses are usually taken at Sarasota County Technical Institute working in partnership with the Chapter. No tuition fees are required by the school.

ACF Apprenticeship Work Processes
6,000 hours training (3 years) conducted under the supervision of a Chef in these areas:

Cook Steward Breakfast Cooking Vegetable Cooking Butcher Broiler Cooking Soup and Sauce Cook Pantry Cook and Garde Manger Saute Cook Baker and Pastry Cook Lead Cook

Pastry Cook Pastry Shop Orientation Baking Production Pastry Production Related Kitchen Production Lead Pastry Cook

Related Instruction

The concept of work-based learning is greatly enhanced through having a set time each week for apprentices to study and learn. Apprentices must take a minimum of 192 classroom hours per year in addition to their work schedule. Technical courses are taken at Sarasota County Technical Institute. ACF recommends that courses follow the sequence described below. There can be some flexibility in terms of how the courses are mapped out over the three-year time period. However, it is imperative that sanitation and safety be taught at the beginning of an apprentice's education.

Cook

Classroom Instruction
The classroom instruction is taught at Sarasota County Technical Institute on Monday afternoons from 3:00pm - 7:00 pm. The classroom schedule is found in the Calendar and Events page of this website.