The Chef Apprenticeship Training Program is an on-the-job training program whereby an individual (the apprentice) contracts with a qualified culinary facility such as a hotel, restaurant, country club, hospital, etc. (known as a sponsoring house) to be employed and trained for 4,000 hours based on the training program devised by the US Department of Labor and the American Culinary Federation. At the same time the individual is enrolled at Dallas College and must complete an Associate of Applied Science degree in either Culinary Arts or Bakery/Pastry. The US Department of Labor registers this program as a recognized apprenticeship training program. The duration of the program is a minimum of 4,000 hours. The US Department of Labor monitors the progress of each apprentice during training.