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
Tuition Costs
The cost of your degree depends on a number of factors such as total credits required, textbooks and the financial aid you receive. Some programs have additional costs such as uniforms, technology and equipment.
Please refer to the Tuition & Fee Information for enrollment fee information.
Cost of Attendance
Cost of attendance (sometimes referred to as the “sticker price”) is the maximum amount of money it costs to attend college for one year and is used to determine your financial aid offering.
While attending Moraine Park during the 2024-25 school year, your estimated cost of attendance for one full year includes tuition of $4,462 (15 credits for fall and spring semester), fees of $338, food and housing of $3,008 (if living with parents, $9,147 if living on your own), books and supplies of $1,465, personal expenses of $3,608, and transportation of $4,017 for a total of $17,002. Your direct costs (those costs paid directly to the college) include tuition & fees. The indirect costs (costs not paid to the college) can vary from individual to individual and your own personal needs.
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.
High school dual credit provides high school students the opportunity to earn college credit while in high school, without leaving their high school classroom. The courses are taught by certified high school instructors using technical college curriculum, grading policies and textbooks.
Has previous life experience already helped you build knowledge and skills applicable to your studies? Applying previously earned credits to a program of study can save you both time spent in the classroom and money spent on tuition and fees.
Transferring here is easy! You can transfer in prior college work by submitting official college transcripts or get a free transcript review.
Financial Aid is provided to aid eligible associate degree and technical diploma programs with 28 credits or more. Processing can take 6-8 weeks after a student’s completed Free Application for Federal Student Aid (FAFSA) is received.
Financial Aid is available for associate degree and technical diploma programs (those that are 2 semesters in length and typically with 28 credits or more). Processing can take 4-5 weeks after a student’s completed Free Application for Federal Student Aid (FAFSA) is received. Visit the Financial Aid page to learn more.
Our recruiters on any of the three campuses are ready to help you plan your future!