ACF Certified Sous Chef Apprenticeship

Brightwater’s Certified Sous Chef Apprenticeship program provides a hands-on educational experience by combining classroom instruction and on-the-job training, allowing you to earn while you learn.

The apprenticeship program lasts two to three years and includes 432 hours of related technical instruction at Brightwater and 4,000-6,000 hours of on-the-job training with an employer. Brightwater’s Certified Sous Chef Apprenticeship is registered through the US Department of Labor Registered Apprenticeship Programs and the American Culinary Federation Education Foundation (ACFEF).  

Sous Chef Apprenticeship Application

Participation

To participate in the apprenticeship program, you will first need to be 18 years of age and have a GED or high school diploma.

You can begin your apprenticeship at the beginning of any eight-week term during NWACC's spring or fall semesters. You may be able to take more than one class per eight weeks depending on class availability, your availability, and pre-requisites.

Courses include:

• Foundations
• Food Safety
• Introduction to Baking
• Culinary Nutrition
• Beverage Management
• Methods
• Cost Control

 

Estimated Program Costs:

• Books: $310.00
• Supplies: $400.00 (culinary uniform – chef's coat, chef's pants, apron, hat, non-slip shoes $150; culinary knife kit $250)
• In-State/District Tuition: $2,975.00 total ($425 per class, 7 classes total)
• National ACFEF Apprenticeship Membership Fee: $250.00 (one time payment for 3 years)

Total Program Cost: $3,935.00

Upon Completion

After completing the Certified Sous Chef Apprenticeship program, you will receive a certificate of completion from the US Department of Labor, and be eligible to complete written and practical exams to earn the Certified Sous Chef (CSC) credential through the American Culinary Federation (ACF).

Questions?

Interested in receiving more information about Brightwater's Certified Sous Chef Apprenticeship program? Feel free to fill out our contact form and we'll be in touch.

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