ACF/NATION S CAPITAL CHEF S ASSOCIATION COOK APPRENTICESHIP PROGRAM

Transcription

1 ACF/NATION S CAPITAL CHEF S ASSOCIATION COOK APPRENTICESHIP PROGRAM Dear Prospective Student: Thank you for your inquiry into the Culinary Arts certificate program at Northern Virginia Community College. We offer a one-year certificate in Culinary Arts as well as two-year associate in applied science degrees in Hospitality Management, Hotel Management, Foodservice Management and Nutrition Management. I have enclosed information on our culinary arts certificate program as well as our threeyear culinary apprenticeship. Enclosed are descriptions of our programs and classes required to meet graduation requirements. A more detailed copy of the College Catalog is available from our bookstore (a free copy is provided when application is made to the college) or can be accessed at Application to NOVA is made directly online. Once you have your student ID you can take the placement tests and register for classes. An advisor in Hospitality Management will be assigned to you once you have been admitted as a student to the college. Our culinary classes fill early so please don t wait until the last minute to register. Good luck with your academic pursuits and feel free to call me if you have any questions at /7. Best regards, Janet M. Sass Assistant Dean, Hospitality Management 1

2 ACF/NATION S CAPITAL CHEF S ASSOCIATION COOK APPRENTICESHIP PROGRAM 2014/2015 The Nation s Capital Chef s Association (NCCA), in cooperation with Northern Virginia Community College (NVCC), will be offering a Cook Apprenticeship Program that combines relevant classroom instruction with on-the-job training required for the National Apprenticeship Training Program of the American Culinary Federation (ACF). The apprenticeship program may be completed in one and one-half to three years depending on previous coursework and foodservice work experience. The Program requires either four or six thousand hours of on-the-job training as an apprentice to a qualified chef in a full service restaurant, club, or hotel. While working, the apprentice may attend college classes at Northern Virginia Community College s Annandale campus one day per week or any online courses that are acceptable to the ACF. Upon completion of the academic program, the apprentice will be qualified to sit for the Certified Cook exam through the American Culinary Federation Educational Institute (ACFEI) and may be classified as a Journeyman Cook through the U.S. Department of Labor. After three years of classwork from NVCC, the apprentice will be two classes away from a Culinary Arts Certificate and about half way to the Foodservice Management Associate s Degree from Northern Virginia Community College. There will be a screening of all prospective applicants that will include writing a short essay about why the applicant has chosen a career in the culinary arts, a sensory taste test, and interviews with members of the Apprenticeship Committee. Those selected for the Apprenticeship Program will be notified. Applicants selected for the Program should be available for full-time employment and are subject to the conditions of the employer s policies as they relate to fringe benefits and vacations. He or she is guaranteed the federal minimum wage with raises every six months. Classes will begin at Northern Virginia Community College in August and January of each year. Students enroll in eight to nine credit hours each semester. The apprentice pays for his or her own tuition, books, and fees. For more information, please call the Hospitality Management Program at NVCC at 703/ or contact the Nation s Capital Chef s Association at 703/

3 ACF/ NCCA COOK APPRENTICESHIP PROGRAM WHAT IS THE APPRENTICESHIP PROGRAM? 1. It is a period of paid training through full-time (40 hrs/wk) employment under the supervision of a qualified chef. 2. The Apprenticeship lasts from one and one-half years to three years depending upon the amount of foodservice experience and/or prior coursework. Graduation is based on fulfillment of all requirements. 3. Apprentices attend classes at Northern Virginia Community College one day per week. WHAT DOES THE APPRENTICE NEED TO PROVIDE? 1. Schedule transportation to work and to the College. 2. Abide by the employer s rules and policies and earn money on the job at a rate determined by the employer with periodic increases. 3. Fund educational expenses (i.e., tuition, books, supplies, etc.) WHAT WILL MY TRAINING BE? ON THE JOB: Work Station Hours Work Stations Hours Steward 320 Soup & Sauce Cook 640 Breakfast Cook 480 Pantry/Garde Manger 960 Vegetable Cook 960 Saute Cook 960 Butcher 160 Baker/Pastry Cook 320 Broiler Cook 800 Lead Cook 400 6,000 (4,000 hour training assumes prior work experience, which is verified by the Apprentice Committee and Supervising Chef.) ACADEMIC (see attached Related Instruction Schedule) WHAT DO I NEED TO GRADUATE? 1. Verify 6,000 (or 4,000) work hours with all the hours specific to each station with letters signed by the supervising chef or personnel department. 2. Pass all required related instruction classes with at least a C (2.0) average and verified with a transcript or certificates that are accepted by the ACF. 3. Complete at least 150 entries for the ACF logbook that have been verified by the supervising chef. 4. Pass the ACF written test with a score of at least 65 and pass at least one (1) practical cooking test, verified by the Judges Summary Sheets. The Apprentice Committee may require a second year practical test. 5. (Optional) Compete in two (2) ACF student culinary competitions, one (1) hot food and one (1) cold food. 2

4 ACF/ NATION S CAPITAL CHEF S ASSOCIATION COOK APPRENTICESHIP PROGRAM Ray Riddle, CEC Chesterbrook Residences Falls Church, VA Executive Chef 703/ Joachim Buchner, CMC Chevy Chase Club, Chevy Chase, MD Executive Chef 301/ Ciarin Devlin, CEC George C. Marshall High School Falls Church, VA Chef-Instructor Apprenticeship Committee Members Benita Wong, CCC, CCE Apprenticeship Coordinator Northern Virginia Community College Annandale, VA Chef-Instructor 703/ Richard Bowden, CEC Country Club of Fairfax, Fairfax, VA Executive Chef 703/ Christopher Britton, CEC Nestle Professional McLean, VA Corporate Executive Chef Chesterbrook Residences Falls Church, VA Ray Riddle exec. chef Chevy Chase Club Chevy Chase, MD Joachim Buchner, CMC exec. chef ACF/Nation s Capital Chef s Assoc., Inc Conn. Ave., NW #162 Washington, D.C / Participating Houses and Chefs (Sample Listing) Belle Haven Club Alexandria, VA Greg Sharp, exec. chef Country Club of Fairfax Fairfax, VA Richard Bowden, exec. chef American Culinary Federation 180 Center Place Way St. Augustine, FL /

5 Apprenticeship Fees Fees are subject to change at any time and must be paid on time. All cost estimates are current as of January Fees in bold print are payable to the Nation s Capital Chef s Association. Cost per credit is $ for in-state students and $ for out-of-state students. 1 st Year, Fall ( x $153.25) = $1, ACFEI Registration = Jr. Member Dues = (4. Administrative Cost = ) TOTAL = $1, Books (approx.) = Uniform = nd Year, Fall ( x $153.25) = $1, Jr. Member Dues = (3. Administrative Cost = ) TOTAL = $1, rd Year, Fall ( x $153.25) = $1, Jr. Member Dues = (3. Administrative Cost = ) TOTAL = $1, nd Year, Spring (9 cr. x $153.25) = $1, (2. Administrative Cost = ) TOTAL = $1, nd Year, Spring ( x $153.25) = $1, (2. Administrative Cost = ) TOTAL = $1, rd Year, Spring ( x $153.25) = $1, (2. Administrative Cost = ) TOTAL = $1, NCCA Officers 2014 President, Greg Sharpe, CEC Belle Haven C. C., exec. chef Secretary, Stephanie Bishop, CC, CPC Army Navy C. C., cook Chairman of the Board, Tim Recher, CEC Army Navy C. C., exec. chef Vice Pres., Derrick Davenport, CEC, CEPC US Navy, exec. chef Treasurer, Chris Britton, CEC, ACE Nestle Prof., corp. exec. chef Trustee, Joachim Buchner, CMC Chevy Chase Club, exec. chef 4

6 ( ) indicates ACF course name NCCA APPRENTICESHIP PROGRAM RELATED INSTRUCTION SCHEDULE (TENTATIVE) FIRST YEAR Fall HRI 106 Culinary Arts I (Intro. To Food Prep) HRI 158 Sanitation & Safety Spring HRI 107 Culinary Arts II (Advanced Food Prep) DIT 125 Nutrition (Advan. Food Prep) STD 100 Orientation 3cr. 1 cr. : FIRST YEAR 9 cr. 17 cr. SECOND YEAR Fall HRI 101 Hotel/ Rest. I (Intro. To Foodser. Industry) HRI 225 Menu Planning (Menu Plan. & D. R. Serv.) Spring HRI 128 Baking (Baking) HRI 215 Purchasing (Purchasing) TOTAL: SECOND YEAR 16 cr.

7 THIRD YEAR Fall HRI 251 Cost Control I (Bus. Math/ Food Cost Acct.) 5 HRI 145 Garde Manger (Garde Manger) Spring HRI 255 Human Resources (Supervisory Dev.) HRI 102 Hotel II (Nutrition) TOTAL: THIRD YEAR GRAND TOTAL: 16 cr. 49 cr. Need an additional 6 credits (2 courses) for NVCC Culinary Arts Certificate. SOC Social Science Elec. ENG 111 College Composition 6 cr. 6 cr. SUMMARY First Year Second Year Third Year 17 cr. 16 cr. 16 cr. Add. 2 course 6 cr. 49 cr. (Apprenticeship completion ACF Certificate, VA Dept. of Labor Certificate) 55 cr. (NVCC Culinary Arts Certificate) APPRENTICESHIP GRADUATION REQUIREMENTS 1. Verify 6,000 (or 4,000) work hours with all the hours specific to each station with letters signed by the supervising chef. 2. Pass all required related instruction classes with at least a C (2.0) average and verified with a transcript or certificate of completion by an accredited online educational company. 3. Complete at least 150 entries for the ACF logbook which have been verified by the supervising chef. 4. Pass the ACF written test with a score of at least 65 and pass the final practical cooking test, verified by the Judges Summary Sheets. 5. (Optional) Compete in ACF student culinary competitions, one (1) hot food and one (1) cold food.

8 6 GUIDELINES FOR THE SUPERVISING CHEF The supervisor of an apprentice must be a member of the sponsoring ACF chapter, and should be ACFEI certified or could be certified as Certified Chef de Cuisine (CCC). It is desired that a supervising chef will have completed an official apprenticeship program or other formal culinary training plus four (4) years work experience. In lieu of formal training, the individual should have held the position of chef for at least eight (8) years experience. Responsibilities of the supervising chef/employer include the following: 1. Being a member of the local chapter ACF (i.e., Nation s Capital Chef s Association [NCCA]). 2. Closely monitor the progress of the apprentice by rotating him/ her through all work stations and provide instruction in each. Date, evaluate, and initial appropriate sections in the ACFEI Apprenticeship Log. 3. Schedule a work week of as close to 40 hours per week as possible, unless otherwise arranged. 4. Sign Log Book entries at least monthly and certify if the apprentice has obtained adequate proficiency. The apprentice must submit Log Book entries to the Apprenticeship Committee in March and September (or when announced) each year. 5. Evaluate the work performance of the apprentice as requested by the Apprenticeship Coordinator. 6. Provide guidance to and monitor the progress of the apprentice as he/ she completes assignments throughout the educational program. 7. Provide funds and/ or raw food products needed by the apprentice participating in the practical examination or at other times as needed. 8. Encourage and guide the apprentice in culinary competitions and provide raw food products as needed. 9. Maintain the wage agreement: Pay at least the federal minimum wage to start with regular increments of $.25 per hour every six (6) months. 10. Provide a working uniform and its maintenance, if possible. 11. Provide adequate and safe facilities for training the apprentice. 12. Report to the Apprenticeship Committee of the apprentice leaves the establishment or if personnel changes are necessary. 13. Work through the Apprenticeship Committee if personnel changes are necessary. 7