Culinary Apprentice Program
Overview
A culinary
apprenticeship gives you valuable job experience as you build a career in the
food service field. It is a three year on-the-job training program through
cooperating area food service establishments. Culinary apprentice graduates
are trained for positions such as broiler cook, sauté cook, banquet cook, garde manger, pastry cook, and sous chef. With additional work experience,
graduates have attained chef’s positions in restaurants, hotels, country
clubs, institutional operations, and catering firms.
Your three
year apprenticeship will include a rotation through the stations of a
commercial kitchen under the supervision of a professional chef.
Work goals will be documented in a training log you will be required
to complete. On-the-job training will be reinforced through formal
coursework at Milwaukee Area Technical College ( MATC).
Apprenticeships are
contracted through the Wisconsin State Bureau of Apprenticeship Standards.
Fees and requirements of the program include tuition, textbooks, cutlery
set, and professional uniform. Because apprenticeships are supervised by the
American Culinary Federation (ACF) Chefs of Milwaukee, registration and
membership in the ACF is required.
Upon completion of the
program, graduates will receive an MATC Technical Diploma, and are eligible
for culinary certification through the ACF. Apprentices also receive
journeyman certification from the state apprenticeship bureau.
Career Outlook
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. The demand for qualified
chefs, cooks and food service personnel has never been greater and will
continue to grow into the foreseeable future. There is a continuous
necessity for well trained cooks, chefs, and pastry chefs in the Milwaukee
area.
Desirable Skills
The culinary field
requires fast-paced work on your feet, involves some heavy lifting, and
requires the knowledgeable use of a variety of culinary tools and equipment.
Related skills that are needed for success in the culinary field include the
ability to follow verbal directions, read written recipes, and determine
food costs. You should be able to work well with others and also be able to
accept constructive criticism. You must also be a self-motivated individual
able to work long hours, including nights, weekends, and holidays. To become
a culinary apprentice you must have a high school diploma or a GED
equivalent.
How Do I Become An
Apprentice?
You
will need to find an employer willing to sponsor you for the three years of
your apprenticeship. The ACF/Chefs of Milwaukee and MATC has a list of
potential sponsors if you need assistance in your job search. Contact John
Reiss for more information at (414) 297-6861 or
reissj@matc.edu. You
can also download a current list of sponsoring establishments to begin your
employment search.
When
you are seeking out a sponsor, call and set up job interviews with the chef.
Remember, not all establishments on the list are looking for apprentices at
the same time. Make sure you emphasize that you are looking for an
establishment to sponsor your apprenticeship.
How Much Do I Get Paid?
Your wages are negotiated
between you and your employer. However apprentices must be paid at least
the minimum standard hourly wage, as established by federal and state laws,
or fifty percent of the average cook’s wages within that operation,
whichever is higher. Apprentices receive a review and a commensurate raise
every six months as established in the apprentice contract. In addition, you
will be paid your standard hourly wage while attending classes.
How is the Contract Initiated?
Once you have secured
employment with an area foodservice establishment you and your employer will
need to complete an application form to initiate the apprentice contract.
All contracts are drawn up through the State of Wisconsin, Bureau of
Apprenticeship Standards.
You can obtain an application by clicking
here, or by contacting:
Bob Scheldroup
Field Representative
Bureau of Apprenticeship Standards
892 Main Street
Suite J
Pewaukee, WI 53072
262-695-7778
Fax 262-695-7798
robert.scheldroup@dwd.state.wi.us
A
six month probationary period is designated in the apprenticeship contract
so that both you and your employer can evaluate the experience to determine
whether the situation is suited to both parties. During this period, either
the apprentice or the employer may terminate the apprenticeship agreement.
How Do I Register for Classes?
If you are a new apprentice, you do not have to apply for
admission to MATC. Your admission to the college begins with the receipt by
MATC of an approved copy of your apprentice indenture from the Wisconsin
Department of Workforce Development, Bureau of Apprenticeship Standards, or
the US Department of Labor Bureau of Apprenticeship Training.
What Are the Requirements of a Sponsoring
Establishment?
·
Employ a
qualified chef to properly train the apprentice in all areas of the
operation, preferably ACF certified.
·
Rotate the
apprentice through all stations of the kitchen.
·
Prepare the
majority of food items from scratch.
·
Serve at
least two (2) meals per day. (Breakfast, lunch, dinner, banquets or other
catered events.)
·
Pay the
apprentice's standard hourly wage for attending classes eight (8) hours per
week. (For purposes of scheduling, the eight hours per week does not count
towards regular work hours. Apprentices can be scheduled for a forty-hour
work week plus eight hours of school without receiving overtime
compensation.)
·
Provide
full-time employment of 2,000 hours per year.
·
Comply with
any ongoing labor contract.
Establishments
that can qualify as a sponsoring house include
restaurants, hotels, catering
firms, private clubs, and
institutional operations (hospitals, nursing homes,
schools, etc.)
For More Information
John Reiss CEC, CCE
MATC Culinary Arts Department
ACF Apprentice Chairman
414-297-6861
reissj@matc.edu
Bob Scheldroup
Wisconsin Bureau of Apprenticeship
262-695-7778
robert.scheldroup@dwd.state.wi.us
Nick
Triscari
MATC Apprenticeship Coordinator
414-571-4743
Triscarn@matc.edu
Karen
Gebhard
MATC Registration and Records
414-297-7013
gebhardk@matc.edu
