Apprenticeship Program

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

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 be 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.

Upon completion of course work, the required number of hours working in an approved training house, a log book and practical testing, a graduating apprentice will have reached the level of Certified Culinarian and will 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.

For questions about our program, contact one our Apprenticeship Coordinator: 
Jason Milner, CEC at 314-822-3011, [email protected] 

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  • 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



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 are eligible for this program. 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 chapter as a student culinarian.


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