Chef Apprenticeship Programme
on-the-job training
Join us on a journey of culinary discovery and development, where theory meets hands-on training in the art of cooking. Become a part of the next generation of talented chefs with our Chef Apprenticeship Programme!
The Chef Apprenticeship Programme offers full-time on-the-job training for persons who are looking for a very practical approach to developing in the culinary arts. It builds on the skills of a Cook or Commis Chef to develop a competent Chef de Partie who can excel in the dynamic world of professional kitchens. Apprentices will focus on honing expertise in specific kitchen stations, bulk cooking operations, inventory management, quality assurance, rostering staff, coaching, conflict resolution and other key areas of kitchen management. In this programme, you will be “battle tested” in a real kitchen, preparing real dishes, in real time, to satisfy real customer demands. On completion, you will be well-prepared for the challenges of a professional kitchen and you are guaranteed to be a cut above the rest!
Don’t miss out on this unique opportunity to be fully immersed in a live kitchen, rubbing shoulders with Executive Chefs and Sous Chefs, as you develop and advance your skills in the culinary arts.
Programme Content
- Specialized Station Training: Apprentices will rotate through different kitchen stations to develop their expertise in specific areas such as sauces, grilling, sautéing and pastry. Each rotation is designed to provide in-depth knowledge and practical experience, allowing apprentices to develop proficiency in diverse culinary specialties
- Mastering Culinary Techniques: The programme delves into advanced culinary techniques, emphasizing precision, creativity, and efficiency in food preparation. Overview of various culinary styles, with an introduction to international cuisines. Keeping abreast of current culinary trends and innovations. Introduction to modern cooking techniques and technologies.
- Menu Development: Collaboration with experienced chefs on developing and refining menus for different occasions.
- Kitchen Management: Beyond cooking skills, the programme covers essential aspects of kitchen management, including inventory control, food costing and team coordination, preparing apprentices for leadership roles. Leadership skills will be developed to prepare them for the responsibilities of managing a section within a professional kitchen.
- Mentorship: Engage with experienced culinary professionals who will provide guidance, share insights and offer valuable feedback throughout the training journey.
- Development of the “Total Chef”: The programme encourages continuous learning and development and provides guidance in areas such as resume building, interview skills, public speaking, personal development and career advancement within the culinary field.
- Industry-Relevant Certification: Successful completion of the programme grants the apprentice the opportunity for a recognized certification, validating their competence and readiness to pursue a rewarding career as a Chef de Partie.
- Opportunity to Earn While You Learn: Apprentices will have the opportunity to earn up to $80,000 monthly, after their first month of training and evaluation (conditions apply).
Duration
Six (6) months of on-the-job training. Theory classes are held once monthly online.
Cost
$49,500, payable at the start of training. Assessment Processing Fee for NCTVET/HEART certification is not included.
Requirements for Registration
Applicants for our Chef Apprenticeship Programme must be certified Cooks or Commis Chefs OR possess two (2) or more years of industry experience for mature entry. Applicants are required to complete our online Student Application Form and email the following to cijchefs@gmail.com, after submitting their application:
- Copy of photo ID
- Copy of TRN
- Proof of payment of registration fee of $4,500
- Current resume
- Recommendation from past/current school or employer
- Proof of certification at Level 1 (Cookery) or Level 2 (Commis Chef) OR a letter from employer verifying industry experience.
- Copy of valid food handler’s permit (Proof of payment of permit fee, with scheduled test date, is accepted where a valid food handler’s permit is not available at the time of application.)
Once the above documents have been submitted, shortlisted applicants will be scheduled for interviews.