Trends in Food Service
The US Department of Labor, Bureau of Statistics estimates that over 200,000
new food service 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 food service employees
in 2018.
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.
Culinary Arts Information Sessions (no sign
up required)
(Check back for dates)
March
April
May
June
July
August
Restaurants
Attract motivated employees with our Sponsoring House Program.
More info
