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Welcome to ACFEF Culinary Apprenticeship!

Whether you are interested in becoming an apprentice or starting an Apprenticeship Program you have come to the right place.

ACFEF Apprenticeship operates a 1,000 hour, a two year (4,000 hour), a three year (6,000 hour) and a hybrid program that combines on-the-job training with related instruction.

Apprentices work full-time under a qualified supervising chef in the food service industry. Once the program is completed, apprentice graduates are eligible to test for Certified Culinarian (CC) or Certified Pastry Chef (CPC).

Becoming an Apprenticeship Program is investing in the future of professional chefs. Start today by reviewing the four ACFEF training models and choosing a program type that fits your organization.

For more information visit our FAQ's page or contact us! We are here to help you.
Email or call: Apprenticeship@acfchefs.net / 800-624-9458


"Apprenticeship could be considered today's answer to the high cost culinary education returning to the times when culinarians were made on the kitchen floor not in the classroom. A kitchen living as an educational entity is a kitchen that is evolving, adapting, and considers quality the key supported by a strong procedure answering the question "WHY" as it navigates towards a higher commitment to the culinary arts. Apprenticeship is a symbiotic relationship rewarding both the mentor and the student by enabling professional chefs and the kitchens they run to foster an environment of education that becomes positively contagious."

Brent Wertz CEC, AAC
Vice President of Food and Beverage
Executive Chef
Nemacolin Woodlands Resort


Get Our New Apprenticeship Training Modules and Book

The ACFEF Apprenticeship Program recently partnered with American Technical Publishers to create National Apprenticeship Training Program for Cooks. The educational resource is available in 10 individual modules or a complete book. More
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