Apprenticeship│20 Credits│Fond du Lac
Cook-Chef Apprenticeship
Begin your journey and gain hands-on, on-the-job training to be successful in any food preparation environment.
The Cook-Chef Apprenticeship at Moraine Park is designed to equip students with the comprehensive skills and knowledge necessary to excel in various food preparation settings. By participating in this apprenticeship program, students receive thorough training that prepares them not only for the demands of professional kitchens but also for a broad spectrum of culinary environments. This includes understanding the fundamentals of cooking techniques, mastering kitchen operations, learning about food safety and sanitation practices, and developing the creativity and adaptability required in the culinary industry.
What You’ll Learn
Students in the Cook-Chef Apprenticeship gain hands-on culinary skills in a professional lab, with instructors who work in the culinary field. Graduates are trained in a broad range of cooking techniques and preparation methods, incorporating safety and sanitation guidelines while using wholesome ingredients to create nutritious meals.
Cook-Chef Apprenticeship course credits transfer directly into Moraine Park’s Culinary Arts associate degree.
Program Outcomes
• Apply principles of safety and sanitation in food service operations
• Apply principles of nutrition
• Demonstrate culinary skills
• Manage food service operations
• Plan menus
• Analyze food service financial information
• Relate food service operations to sustainability
Students interested in an apprenticeship do not complete standard admissions with Moraine Park.
Interested students/employers should contact the training representative listed below to start the apprentice/employer apprenticeship contract application:
Lavelle Gill, Apprenticeship Training Representative
Phone: (262) 340-1143
Email: almonl.gill@dwd.wisconsin.gov
Learn more at www.wisconsinapprenticeship.org
Applicants should be 18 years of age and submit an apprentice/employer application to the Bureau of Apprenticeship Standards. Applicants must have a high school diploma or equivalent and be physically able to perform required work practices safely.
Students are required to complete First Aid/CPR and Transition to Trainer classes.
Career Opportunities
- Cooks
- Line Chefs
- Sous Chefs
- Head or Executive Chefs
- Food Service Manager
- Food and Beverage Workers
- Food Preparation Workers
- Commercial Bakers
- Caterers
- Restaurant, Commercial, Institutional Cooks, Chefs and related occupations
- Broiler Cooks, Vegetable Cooks, Bakers and Pastry Cooks, and Lead Cooks
Several factors influence the total cost of your degree, including enrollment fees, the number of credits required, and textbooks.
For further details, please visit the estimated cost of attendance page.
Training Period
- 4,576 hour apprenticeship with a combination of on-the-job learning and related instruction coursework
- Minimum of 576 hours of related instruction (400 hours paid)
- Complete Transition to Trainer course in the final year
Working Conditions
Restaurant, cafeteria, and kitchen settings. Work performed mainly indoors around stoves/ovens, broilers, deep fryers, refrigerators/freezers, and dish washing equipment.
Tools and Equipment
Various restaurant and kitchen utensils, knives, cookware, stoves/ovens, broilers, deep fryers, refrigerators/freezers, and dish washing equipment.
