East Central College Culinary Program Chef Ted Hirschi 636-583- 5195 ext. 2401	L'Ecole Culinaire (St. Louis) John Womick 314-587-2433
St. Louis Community College at Forest Park Hospitality Program Chef Robert Hertel 314-644-9617	Southwestern Illinois College Culinary Arts and Food Management Program

Continuing Education Courses       See information below for Summer 2008 courses.    ACF Apprenticeship Program      See information below.    Scholarships from Chefs de Cuisine Education Foundation      See information below for Fall 2008 and Spring 2009 scholarships.

Continuing Education Courses

The following courses are offered at the Forest Park campus of St. Louis Community College.  To register, go to:

and select "CE Summer 2008".

Sat  6/21     08:00 AM-05:00 PM
RMGT 700 480     SERV-SAFE FOOD SAFETY CERTIFICATION     Lecture
Fee = $137.50      Perry, John H     0.68 Credits - Weekend Class       
FP-Forest Park - Hospitality Bldg 221
YOU MUST REGISTER FOR THIS CLASS IN PERSON AT THE FOREST PARK CONTINUING EDUCATION OFFICE (room G-329). You will be given your textbook with examination answer sheet at registration. Those persons scoring a grade of 75 or higher on the exam will be awarded the nationally-recognized ServSafe certificate, an NRAEF ManageFirst Certificate Program core credential. Bring textbook, answer sheet, and a sack lunch to class.

Sat 7/26     08:00 AM-05:00 PM
RMGT 700 481     SERV-SAFE FOOD SAFETY CERTIFICATION     Lecture
Fee = $137.50       Perry, John H     0.68 Credits - Weekend  
FP-Forest Park - Hospitality Bldg 221
YOU MUST REGISTER FOR THIS CLASS IN PERSON AT THE FOREST PARK CONTINUING EDUCATION OFFICE (room G-329). You will be given your textbook with examination answer sheet at registration. Those persons scoring a grade of 75 or higher on the exam will be awarded the nationally-recognized ServSafe certificate, an NRAEF ManageFirst Certificate Program core credential. Bring textbook, answer sheet, and a sack lunch to class.

Program

Apprenticeship is one of the oldest and most successful forms of training. The Chef de Cuisine Association of Saint Louis, Inc offers a highly-respected three-year apprenticeship program that provides on-the-job training combined with technical classroom instruction. The program allows individuals the ability to work fulltime under a certified supervising chef while enrolled in an accredited culinary program simultaneously.

Apprentices complete designated hours for both on-the-job training and culinary classes each year of the program. As an apprentice, individuals will be required to work full-time and complete a minimum of twelve courses in culinary related subjects to include, but not limited to, sanitation and food safety, introduction to cooking and the hospitality industry, introduction to baking and pastry, culinary math and accounting, and advanced cooking techniques. If accepted into the apprenticeship program, students will also be required to join the American Culinary Federation (ACF) and the Chef de Cuisine Association of Saint Louis, Inc. (the local chapter of the ACF and the sponsor of the program).

The U.S. Department of Labor has recognized and supported this exceptional program, sponsored by the Chef de Cuisine Association of Saint Louis, Inc. since 1976. With employment opportunities for cooks and chefs steadily increasing, the Bureau of Labor statistics estimates that employment in the food service industry will increase faster than the average of all other occupations.

Upon completion of course studies, required number of hours working in an approved training house, log book and practical testing, a graduating apprentice will have reached the level of Certified Culinarian and will also receive a Certificate from the U.S. Department of Labor declaring the completion of the apprenticeship program as a tradesman or journeyman in the culinary field.

Program Objectives

•    To educate and train students to become skilled culinarians by teaching classic cooking techniques, respect for food, and the highest standards of cleanliness and sanitation
•    To develop a personal sense of pride and professionalism necessary for success in the hospitality industry
•    To achieve a knowledge of the history, evolution, and international diversity of the culinary arts
•    To develop basic principles of nutrition, dietetic, and food and beverage composition
•    To gain proficient understanding in the use and maintenance of food service equipment
•    To become acquainted with professional kitchens and bake shops organization, and effectively practice basic and advanced skills in food preparation
•    To develop a professional work ethic through a commitment to the apprenticeship program
•    To develop a personal and disciplined philosophical base that builds ideals for a successful culinary career
•    To understand the requirements for proper food handling, sanitation, and hygiene
•    To gain an understanding of management and supervisory knowledge in preparation for a progressive career in the culinary industry
•    To prepare culinarians for ACF professional Certified Culinarian (CC) certification testing

Eligibility Requirements

Individuals 17 and older who are a high school graduate or equivalent, living in the Saint Louis area, who have a minimum of one year experience working in full service, restaurants, hotels, casinos or country club, and want to learn more and excel above industry standards. Students should also be enrolled or in the processes of enrollment of a two year associate degree program at an accredited college in the culinary and hospitality management field.

Open enrollment for the apprenticeship program generally occurs in the spring and fall; however, this will depend on job availability, since several of the approved training houses hire based on seasonality.

Upon acceptance by the Apprenticeship Committee, and an agreement from the chef at the approved training house that he or she will hire you on as a registered apprentice, you will then need to start the registration process. The registration process includes: transcripts or other documentation stating that you are enrolled in a culinary management program, filled-out appropriate forms, payment of registration and study material fees, and joining the American Culinary Federation (ACF) and the Chef de Cuisine Association of Saint Louis, Inc. chapter as a student culinarian.

Registration Fee Schedule

Registration Fees for the Apprenticeship program total $225. An accepted Apprentice is responsible for paying all registration fees. In some cases, a portion or all of theses fees may be paid by the approved training house.

The total registration fee is comprised of a one time fee of $145, which includes registration, a log book (to keep your recipes, pictures and proof of completion of task assignments) and a text book set.

It is also comprised of an annual fee of $80, which covers the membership dues for the American Culinary Federation as well as our local Chefs de Cuisine chapter.

For any questions about our program,
please contact our Apprenticeship Coordinator by sending an e-mail to:
apprenticeship@acfchefsdecuisinestlouis.org.

The following are Approved Training Houses:

Old Warson Country Club                          (314) 968-0840
Chef Aidan Murphy C.M.C., A.A.C.

Bellerive Country Club                               (314) 275-9411
Chef Kevin Storm C.E.C

Racquet Club Ladue                                  (314) 993-2880
Chef Chris Dessens C.E.C.

The Gatesworth                                          (314) 993- 0111
Chef Brian Hardy C.E.C., C.C.A.

Westwood Country Club                           (314) 432-2311
Chef John Bogacki C.E.C., C.C.E., A.A.C.

Sunset 44 Bistro                                        (314) 965-6644
Chef Bob Menendez                                 

School Contacts for Apprenticeship Program:

Saint Louis Community College            (314) 644-9276
(Forest Park Campus)         
Chef Michael Downey CCA, CCC, CCE, FMP

East Central College                                (636) 583- 5195 ext. 2401
Chef Ted Hirschi

L’ Ecole Culinaire                                      (314) 587-2433
John Womick

Chef de Cuisine Saint Louis Membership Contact:

Chef Tony Haacke
314-994-0011
membership@acfchefsdecuisinestlouis.org

 

The Chefs de Cuisine Education Foundation offers scholarships to students enrolled full-time in accredited culinary programs. The deadline for application for scholarships is:

June 30, 2008          for the Fall 2008 term
November 1, 2008         for the Spring 2009 term

To apply for a scholarship, you must send a letter requesting the Scholarship Application Form to:

St. Louis Chefs de Cuisine Educational Foundation
PO Box 510301
St. Louis, Mo 63151

Once you receive the form, fill it out and return it to the Chefs de Cuisine Education Foundation at the above address by the entry deadline.