Before a student is recommended to a State of Michigan food service establishment for apprenticeship, it must be approved according to the ACFEF National Apprenticeship Committee Standards, recognized by the local DIG Advisory Committee and has agreed to employ, train and rotate apprentice(s) through the required OJL sections. The supervising chef must be certified/certifiable as a Certified Chef de Cuisine®/Certified Executive Pastry Chef® or higher.
DIG will establish a list of potential Places of Employment (POE) in the community that meet the qualifications for an ACFEF-recognized apprenticeship program. As part of the enrollment process, the concierge will discuss the most current POE site availability. If an approved POE is not currently in the student’s community, the concierge team will work with the student to cultivate one. Please note that the cultivation of a new POE may take some time which can result in the student’s delayed start of the Sous Chef Apprenticeship program. DIG does not guarantee that a POE that meets the qualifications for an ACFEF-recognized apprenticeship program can be found in every community.
The chef who has agreed to supervise the training of an apprentice within a place of employment. This chef must be certifiable at the Certified Chef de Cuisine (CCC) or Certified Executive Pastry Chef (CEPC) level or higher.
The Place of Employment will complete and check off on the requirements listed in the ACFEF Apprenticeship Place of Employment Agreement to confirm they understand the responsibilities employing a Detroit Institute of Gastronomy culinary arts student. They will sign this agreement guaranteeing the student will be assigned to a skill and competency mentor and will be rotated through all phases of the OJL sections identified by ACFEF standards.
Apprentices shall be paid a progressively increasing
schedule of wages based on either a percentage or a dollar amount of the
current hourly journeyworker wage rate, which is: $15.37. (source O-Net, Line
Working with local apprenticeship employment partners,
apprentices will be paid no less than minimum wage ($9.65 hourly), with the
possibility of a progressively increasing schedule of wages during their
apprenticeship. Wage increase
opportunities are based on the student’s acquisition of increased skill and
competence in on-the-job training and related instruction. Before an apprentice is advanced to the next
segment of training, the place of employment or supervising chef will evaluate
the student’s progress to determine whether advancement has been earned by
satisfactory performance in their on-the-job training and related instruction
Sample Schedule: Sous Chef program
wage 1000-1500 hours = $9.65 or 60% (whichever is higher) of journey worker
wage, not less than minimum wage
1000-1500 hours = 70% of journey worker wage
1000-1500 hours = 80% of journey worker wage
1000-1500 hours = 90% of journey worker wage