What is a Culinary Apprenticeship?
Judges & Instructors,
All Former Apprentices
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Apprenticeship is an on-the-job training program combined with technical classroom instruction. 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.
The RMCC Apprenticeship Program combines an Associate of Applied Science degree with 6000-hour (3 Year) Dual registered apprenticeship. |
It is a very demanding program, running six consecutive semesters (summers off from school) during three years. Apprentices average a five-day workweek in a variety of resort kitchens, institutional kitchens, and free standing restaurants. During the school year, apprentices/students also 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 will be will issued a Journeyman Certificate for Certified Chef, by the U.S. Department of Labor, Bureau of Apprenticeship, which is nationally and internationally accepted by the food service industry; Certified Culinarian (CC) credentials by the American Culinary Federation; and, graduates are eligible to be awarded an Associate of Applied Science Degree with the completion of additional coursework.
Graduates of the program will be will issued a Journeyman Certificate for Certified Chef, by the U.S. Department of Labor, Bureau of Apprenticeship, which is nationally and internationally accepted by the food service industry; Certified Culinarian (CC) credentials by the American Culinary Federation; and, graduates are eligible to be awarded an Associate of Applied Science Degree with the completion of additional coursework.
