LOCAL APPRENTICESHIP AND TRAINING

FOREWORD

In recognition for the need for the skilled cook crafts worker in the food service industry, the local apprenticeship program established by the Professional Chefs' Association of Houston takes this action for the benefit of the apprentice, the employer and the public.

The training success and student progress are based on total hours of training through competency based work objectives as well as the completion of standardized educational objectives in theory related courses at a post-secondary institution.

It is the intern of the sponsor of this apprenticeship program to provide, through systematic training, for the development of competent, fully skilled workers and to assure opportunities without regard to their gender, race, color, national origin, or religion, and that all aspects of this training program will be conducted in a nondiscriminatory manner.

The purpose for this program will be to:

1. Provide a plan of approved training that will equip apprentices for profitable employment as skilled workers in their chosen industry.

2. Assure the participating employers that a sufficient pool of proficient journey-workers exists for continued growth and expansion.

3. Provide the Sponsor (committee) with the services of the Bureau of Apprenticeship and Training. U.S. Department of labor in any matter concerning the operation of the program.

RELATED INSTRUCTION

In addition to on-the-job training, the Apprentice will attend a minimum of 192 hours of related instruction for each year of training. Correspondence courses and other forms of self study may be substituted for classroom instruction as approved by the Apprenticeship Committee.

Time spent in related instruction will not be considered as hours of work unless the Apprentice is required to attend classes during regular working hours, except as otherwise provided by state law. The Apprentice will not be required to work such hours as will interfere with the related studies.

COOK

DOT CODE #313.361-014

RELATED INSTRUCTION OUTLINE

SELECTION OF APPRENTICES

1. APPLICATION FOR APPRENTICESHIP:

Application for apprenticeship under these standards will be filed with the Apprenticeship Committee on application forms furnished by the Committee. All applications must be filled out completely and signed by the applicant (Sample of form is Appendix B).

Prior to the time of the personal interview with the Apprenticeship Committee, the applicant should submit the application with any additional references, diplomas, transcripts, or other documentation which may be pertinent. Each applicant must submit a 300 word essay entitled "Why I want to be a chef" at the same time.

2. SELECTION OF APPRENTICES:

a. Prospective apprentices, including current employees, applying to a sponsoring house will be referred to the Committee for initial screening to determine eligibility and credit, if any, for previous experience. The Committee will be notified of available openings by sponsoring houses.

b. Applicants received by the committee and meeting entrance requirements will be provided a listing of all sponsoring houses and available openings.

3. EVALUATION FOR ACCEPTANCE:

a. All applicants receiving 70 to 100 points in the evaluation below will be considered acceptable to be placed in training if an opening arises.

b. Applicants receiving less than 70 points are considered not acceptable and will be notified in writing.

c. The file of applicants which are acceptable will be kept in relative position to others in this category with regard to score.

d. As openings occur, the highest rated applicant will be notified to contact the committee to be placed in the program.

e. Evaluation form:

TERM OF APPRENTICESHIP

The term of apprenticeship shall be 6,000 hours of reasonably continuous employment and will include the probationary period. Each Apprentice will serve not less than 6,000 hours on the job training, under a Supervising Chef.

HOURS OF WORK

Apprentices will work the same hours as journeyworkers, except where such hours may interfere with related instruction classes.

QUALIFICATIONS FOR APPRENTICESHIP

1. AGE: Prospective apprentices must be at least 17 years of age. Applicants may be required to submit reliable proof of birth date if deemed necessary by the Apprenticeship Committee.
2. EDUCATION: Applicants should be high school graduates, or its equivalent. They must possess a speaking and reading ability as essential for personal and co-worker safety on the job as well as being able to read or understand written or oral instructions.
3. PHYSICAL FITNESS: Applicants must be physically fit to perform the essential job functions (in accordance with the American Disability Act) may be subject to a medical examination prior to being employed.
4. APTITUDE: The apprentice will satisfy the Committee that they have the ability and the aptitude to master the rudiments of the trade.

Previous work experience is not a pre-requisite for entering this apprenticeship program. However, previous work experience will be one aspect considered during the selection process.

QUALIFICATIONS AND GUIDELINES FOR A SUPERVISING CHEF

1. The individual must be a regular member of the local chapter of the American Culinary Federation.

2. The individual must be certified by the Educational Institute of American Culinary Federation as a Certified Sous Chef, or higher, or have the work experience (four years as a chef or sous chef) necessary to be certified as a Certified Sous Chef. If certifiable, the supervising chef must be certified within two years.

3. The individual must allow the apprentice the time off from work to attend the related instruction classes and other related activities.

4. The individual must be willing to review and sign the apprentices’ Training Log on a monthly basis.