Trends in Food Service

The US Department of Labor, Bureau of Statistics estimates that over 1.7 million new food service positions will be created over the next ten years.

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 consecutive semesters (summers off from school) 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 Chef, which is nationally and internationally accepted by the food service industry.


Culinary Arts Orietation Session (no sign up required)

Orientation Session dates and times can be found on the RRCC Culinary Arts home page.


Attract motivated employees with our Sponsoring House Program. Click here for More information