Rocky Mountain Chefs Apprenticeship Program
!!!!!!!!!Classes start September 5th, 2013!!!!!!!!!!
Please join us for one of our upcoming information sessions.
May 13: 4-5 pm
June 10: 4-5 pm
July 8: 4-5 pm
August 12: 4-5 pm
The Chef's' Apprenticeship Program is offered through the Rocky Mountain Chefs of Colorado with college credit available through Red Rocks Community College. Interested students must attend an orientation session. Dates, times, and location are listed on this website. All interested students must prepare themselves prior to orientation sessions by reading information and understanding apprenticeship, requirements, step-by-step procedures, how to apply, and tuition requirements.
Apprenticeship is an on-the-job training program combined with technical classroom instruction. This program combines an Associate of Applied Science degree with 6000-hour (3 Year) European-style Dual registered apprenticeship. Students study the classical foundations of modern cuisine as well as a broad scope of business courses designed to prepare individuals for the challenges of today’s food service industry, while getting paid for each hour worked.
· Develop real world skills based on job experience
· Create career paths with long term financial security
· Provide full time employment
· Create documented skills
· Develop a personal philosophical base that builds ideals for a successful culinary career
· Develop professional work ethics through a commitment to the apprenticeship program
· "Earn while you learn" philosophy
· Earn progressively higher wages over the term of training
· Experience long term financial benefits
· Receive nationally and internationally recognized credentials upon completion
· Develop documented skills that are transferable
· Develop a personal sense of pride and professionalism necessary for success in the hospitality industry
· Three year culinary education
· Lab and classroom construction that compliments work instruction
· Offered Associates of Applied Science degree in Culinary Arts, transferable to 4 year institutions and higher
· Three year commitment from apprentice
· Reduces worker turnover
· Skilled workers trained to industry standards
· Develops an employee that fits the company
· Pipeline for new skilled workers
· Improves and standardizes training standards for employee
· Attracts motivated enthusiastic employees
Attract motivated employees with our Sponsoring House Program.
More info »
Trends in Food Service Learn more...
The US Department of Labor, Bureau of Statistics estimates that over 200,000 new foodservice positions will be created each year for the next five years. According to the national Restaurant Association (2008) the restaurant industry is expected to add 2 million jobs over the next decade for a total employment of 15.1 million foodservice employees
To meet the need for trained manpower, the Bureau of Apprenticeship and Training (BAT) created a set of Recommended Guidelines for an Apprenticeship Program for Cooks and Pastry Cooks. These guidelines are registered with the US Department of Labor. (RAIS Code 0663)
This is a very demanding program, running six (summers off from school) consecutive semesters during three years. Students average a five-day workweek in a variety of resort kitchens, institutional kitchens and free standing restaurants. Students attend classes one evening a week for 5 hours. All students are registered with the Bureau of Labor as an Apprentice Culinarian-Certified Cook. All apprentices are registered with the national ACF (American Culinary Federation).
Graduates of the program are eligible to be awarded an Associate of Applied Science Degree, and Certified Culinarian (CC) credentials by the American Culinary Federation. The U.S. Department of Labor, Bureau of Apprenticeship will issue a Journeyman Certificate upon completion for Certified Cook, which is nationally and internationally accepted by the food service industry.
The mandatory information sessions will be held each month March through August. The 2013 sessions will be scheduled soon.
Prospective students must attend a session, secure an apprentice position at a sponsoring house and apply to become a student at Red Rocks Community College before they may enter the RMCC program. All students must begin the program during the Fall session.
The Culinary Arts Program is offered through Rocky Mountain Chefs of Colorado with credit available through Red Rocks Community College toward the following degrees and certificate:
· High School diploma or GED
· 17 years or older
· 6 months work experience in the food service industry or food service training program
· Must be Colorado resident for 1 year and COF eligible to receive college credit
· Secure employment in an approved Sponsoring House
· Must be able to handle physical requirements of the industry
This is a very demanding program, running 6 consecutive semesters (summers off from school) over three years. Students average a five-day work week in a variety of RMCC approved resort kitchens, institutional kitchens, and free standing restaurants.
Graduates of the program will receive a Certified Culinarian (CC) title through the American Culinary Federation. Red Rocks Community College will issue a completion Certificate/ Associates of Applied Science Degree. Graduates of the program also will acquire a international recognized Journeyman Certificate through the US Department of Labor, Bureau of Apprenticeship and training.