The Apprenticeship Institute culinary program prepares participants to sit for the American Culinary Federation Certified Fundamentals Cook examination.
Program participants receive classroom, skills laboratory, and on-the-job training to prepare them for work in two distinct settings including commercial restaurant kitchens, and institutional commercial kitchens.
Students receive pre-apprenticeship training to learn the core skills necessary to begin a career in the culinary field such as soft skills, food and kitchen safety, and how commercial kitchens function.
Successful pre-apprenticeship completers interview with our culinary employers for apprenticeship employment and training. Participants will work as entry-level kitchen employees while attending related training and instruction classes one day per week and on-the-job training with their employer.
Upon completion of 2000 hours on-the-job, apprentices will sit for the ACF Certified Fundamentals Cook exam.
This program is the starting point for further culinary apprenticeships such as Certified Certified Culinarian or Certified Sous Chef.
What do Certified Fundamentals Cooks do?
Cooks with a CFC certification assist Sous Chefs and kitchen managers with a variety of tasks which may include ingredient prep, preparing dishes or elements of dishes, kitchen cleanliness, and maintenance, etc.
Is this program right for me?
This program may be a good fit for you if:
- You love food
- You love to cook
- You have an interest in a career in food preparation
- You would like a job that offers an opportunity for some creativity
- You like having flexible hours