ACF Apprenticeship Program: On the Job Training Concept! The program is a two year commitment working under a qualified chef while you attend school part time. At the worksite the student will keep a training log book on the ten rotations he or she will follow. At school the student will learn fundamentals of professional cooking techniques along with that follow a curriculum of eight National Restaurant Association Manage First Programs. Upon completion of the program, the student has an opportunity to earn either a Certified Culinarian Certificate or Certified Sous Chef Certificate from the American Culinary Federation. The student will also earn eight ManageFirst Certificates from National Restaurant Association and Journey Worker Certificate through the WV office of the Bureau of Apprenticeship and Training.
The Culinary Arts program also offers part-time classes in Foods I, II, II, Intro to Baking Pastries & Deserts and Management Courses.
ProStart is a restaurant industry-driven curriculum developed by the National Restaurant Association Educational Foundation with input from thousands of restaurant professionals. ProStart curriculum integrates performance-based learning with academics, entrepreneurship, and technology skills to prepare students for successful employment in the 21st Century.
Please review the following:
• Important Information on Cost, Financing and Success Rates
The class schedule and information are found below.
Instructors: Thomas M. Grant CEC, Mandy Gum
Post-Secondary: GED or High School Diploma.
Call for an appointment with the instructor 1-304-348-1965 ext. 118
Weekly Schedule: Post-Secondary (1st year) Monday & Wednesday and (2nd year) Monday