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.
Cultivating Places of Employment #
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.
Place(s) of Employment Responsibilities #
- Guarantee the apprentice all the rights, privileges, and benefits that other similar employees receive.
- Adhere to the conditions of any ongoing labor contract.
- Provide a device to capture skills completed or permit the apprentice use of a device to capture required skills (i.e. digital camera).
- Provide opportunity for the apprentice to complete 100% of OJL Level I & II sections and 80% of OJL Level III sections.
- Employ the apprentice as a full-time employee and provide regular progressive wages based on skill acquisition.
- Provide a sanitary and safe work environment.
- Must have a qualified Supervising Chef.
- The apprentice to mentor ratio cannot exceed 3:1.
Supervising Chefs Responsibilities #
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.
- Treat all apprentices in a fair and equitable manner.
- Supervise and provide training to apprentice on OJL required knowledge and competencies.
- Rotate the apprentice through the required OJL sections.
- Check and approve skill gallery items.
- Approve the apprentice weekly hours entry.
- Allow apprentice time off to attend related instruction courses.
- Keep current with related instruction and integrate it into training.
- Notify the DIG program coordinator of any changes to the apprentice’s employment.
- Prepare apprentice for both ACF certification written and practical exams.
Place of Employment Agreement #
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.
Apprenticeship Wage Schedule #
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 supervisor)
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 courses.
Sample Schedule: Sous Chef program
1st starting wage 1000-1500 hours = $9.65 or 60% (whichever is higher) of journey worker wage, not less than minimum wage
2nd 1000-1500 hours = 70% of journey worker wage
3rd 1000-1500 hours = 80% of journey worker wage
4th 1000-1500 hours = 90% of journey worker wage