Apprenticeship Program

The Culinary Youth Apprenticeship program is a NO-COST Earn and Learn training initiative that provides on the job learning to apprentices age 16-23 in some of the top culinary venues in the North Texas area such as hotels, restaurants, country clubs, hospitals and other facilities where they will hone their skills to become professional culinarians. The apprentice will complete 2,000 total hours of work within a year at their chosen Employer Partner along with approximately 240 hours of coursework at Dallas College. Upon successful completion apprentices will earn:

1. USDOL Apprenticeship Certificate
2. American Culinary Federation chef certification
3. Food Safety Manager certification
4. Dallas College Continuing Education Skills Award

Any person who is:

• 16-23 years old
• Has a high school diploma or equivalent (pre-apprenticeship opportunities available to students still in high school)
• Is eligible to legally work in the United States
• Passionate about the culinary arts and creating a structured career path that includes supportive staff, industry professionals, and educators.

These are the steps the Prospective Apprentice must take to enter and complete the program:

1. Contact the Facilitator of the Apprentice Program, Dustin Dent at DDent@DallasCollege.edu. The Facilitator will then send the prospective Apprentice program information and other steps to get started.
2. Prospective Apprentices will go through application and interview coaching with the Facilitator.
3. Prospective Apprentices will apply to the Employer Partners of their choice through the Employer Partner online job board and complete the interview and hiring process according to the Employer Partner hiring procedure.
4. Once hired, the Apprentice will be onboarded by both the Employer Partner and Dallas College, enrolled in the Required Related Instruction classes and complete a 90-day workplace probationary period.
5. The in-person Required Related Instruction will take place at the Dallas College Culinary Pastry and Hospitality Center located at Webb Chapel Rd and LBJ Freeway and will last approximately 12 weeks, usually beginning the 3rd or 4th month of your apprenticeship.
6. When the Apprentice successfully completes the Required Related Instruction, On the Job Learning competency checklist and Required Related Instruction, they will earn the Certified Culinarian certification from the American Culinary Federation and will be on their way to a having a strong and lasting career in the exciting culinary and hospitality industry!

A qualified culinary facility for the purposes of the Chef Apprenticeship Program is a facility that meets the following requirements:

• Employs as its executive chef (Supervising Chef) an individual who has or is eligible for one of the following qualifications: CCC, CEC, CMC, CEPC or holds an associate or bachelor's degree or higher in culinary arts or related studies from an accredited college/university in the USA.
• Offers full-service menu with at least 51% of the items are prepared from scratch.
• Serves at least two of the following meal periods/experiences: breakfast, lunch, dinner, banquets and/or off-premise catering.
• Operations at a qualifying worksite must offer an apprentice the ability to complete all of the OJL Required Knowledge Competencies.
• Is recognized as a legal entity by the State of Texas and the United States government.
• Provides full-time employment for the apprentice. This is usually between 30-40 hours each week.

Dallas College will provide the Required Related Instruction according to the Standards of Apprenticeship document approved by the US Department of Labor. Classes will meet at times agreed upon with Employer Partners and will follow the program of study outlined in the USDOL Work Process Schedule and related outline as defined by the American Culinary Federation.

Apprentices are paid the rate set by the Chef Apprenticeship Committee and Dallas College and approved by the US DOL. That rate is currently a minimum of $17.00 per hour. Employer Partners may pay more according to their staffing and HR policies. The Standards of Apprenticeship provide for stepped pay increases according to the published schedule.

Required Related Instruction will be scheduled around the Apprentice’s time working with their Employer Partner. Classes will bolster the skills acquired while completing OJL and will give the Apprentice the opportunity to work with fellow Continuing Education professionals and colleagues.

All expenses will be paid for through the American Culinary Federation. This includes tools needed to work in the kitchen such as knives, baking tools, uniforms, and work shoes. Apprentices will be responsible for transportation to the Business Partner location and to attend classes at Dallas College Culinary Pastry and Hospitality Center.

If an apprentice drops out of Dallas College, then he or she is automatically dropped from the apprenticeship program. He or she may apply to the Apprenticeship Committee for reinstatement at a later date.

If an apprentice drops out of Dallas College or quits/loses their job, then he or she is automatically dropped from the apprenticeship program. He or she may apply to the Apprenticeship Committee for reinstatement at a later date.

Upon successful completion of 2,000 hours, having mastered all of the required competencies as outlined by the ACFEF checklist of on-the-job training as well as completion of 240 hours of Required Related Instruction, the Apprentice will receive a US DOL Apprenticeship Certificate as well as certification by the American Culinary Federation at the Certified Culinarian level. This certification along with the yearlong work under an experienced tradesperson will set the Apprentice up with a network of established culinary professionals, and a set of skills that will be invaluable in their pursuit of a culinary career.