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. The Colorado Restaurant Association predicts an additional 3.3% need for trained Food service workers for the year 2007.

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 Apprenticeship and Labor as an Apprentice Culinarian-Certified Cook.

Graduates of the program are eligible to be awarded an Associate of Applied Science Degree, Certified Culinarian (CC) credentials by the American Culinary Federation.
The US 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.

Chef Joachim Schaaf
jschaaf@jeffco.k12.co.us
Apprenticeship Chair
Warren Tech
Culinary Arts Program
13300 W 2nd Place
Lakewood, CO 80228

Phone:
303-982-8556