Trends in Food Service

The US Department of Labor, Bureau of Statistics estimates that over 200,000 new foodservice positions will be created each year for the next five years. According to the national Restaurant Association (2008) the restaurant industry is expected to add 2 million jobs over the next decade for a total employment of 15.1 million foodservice employees
in 2018.

To meet the need for trained manpower, the Bureau of Apprenticeship and Training (BAT) created a set of Recommended Guidelines for an Apprenticeship Program for Cooks and Pastry Cooks. These guidelines are registered with the US Department of Labor. (RAIS Code 0663)

This is a very demanding program, running six (summers off from school) consecutive semesters during three years. Students average a five-day workweek in a variety of resort kitchens, institutional kitchens and free standing restaurants. Students attend classes one evening a week for 5 hours. All students are registered with the Bureau of Labor as an Apprentice Culinarian-Certified Cook. All apprentices are registered with the national ACF (American Culinary Federation).

Graduates of the program are eligible to be awarded an Associate of Applied Science Degree, and Certified Culinarian (CC) credentials by the American Culinary Federation. The U.S. Department of Labor, Bureau of Apprenticeship will issue a Journeyman Certificate upon completion for Certified Cook, which is nationally and internationally accepted by the food service industry.