An apprenticeship that is accredited by the American Culinary Federation Education Foundation (ACFEF) offers a combination of on-the-job experience and related classroom instruction. ACFEF apprenticeships have expanded access to hands-on culinary training for emerging professionals since the formal program began in 1979. Today, there are more than 1,280 registered apprentices in 49 ACFEF programs across the nation.
An apprenticeship offers flexibility in learning and working, with many programs offering wages above the minimum wage and placing students in work settings such as casinos, hotels, country clubs, hospitals, resorts and restaurants. The program provides students the opportunity to work each station to gain a full understanding of the culinary operation.
Upon graduation from an ACFEF-apprenticeship program, apprentices are equipped with the skills to take the Certified Sous Chef exam and enter the workforce prepared for entry-level management positions. Indeed, culinary apprenticeships laid the foundation for many great chefs’ careers, from culinary educators to James Beard Award winning chefs.
Under the supervision and guidance of qualified chefs, an ACFEF apprenticeship is a cost-effective way to put apprentices in direct contact with positive role models in successful, yet demanding work environments.
Joshua Wickham, CEC, CEPC, AAC, a graduate of the Columbus State Community College program, admits that his apprenticeship was one of the harder things he’s done in his life, but was well worth the struggle. “Throughout the program the ACF was behind me to support and inspire. It was the combination of my school, my supervising chef, and most importantly the ACF and its solid program outline and guidance that made me successful.”
Explore the articles below to learn more about ACFEF-accredited apprenticeships or fill out the form to get more information on an ACFEF-apprenticeship program.
ACFEF Legacy Apprenticeship Programs
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