National Culinary Apprenticeship Program

An apprenticeship combines on-the-job training (OJT) with related technical instruction (RTI) and requires no previous experience to enroll. The apprentice works full-time under a qualified supervising chef who guides their skill development and ensures their success in the workplace. Rouxbe, an ACF-approved educational institution, provides the related technical instruction required for ACF certification.

Rouxbe is an approved Registered Apprenticeship national group sponsor recognized by the U.S. Department of Labor, with national program standards approval. Rouxbe uses ApprentiScope — the nation's leading platform for tracking apprentice enrollment, OJT and RTI, and DOL compliance. With national standards approval and recognition as a multi-employer intermediary sponsor, our program and the number of apprentices are rapidly expanding.

Apprenticeship is a workplace-based training model that combines hands-on experience with structured instruction to build skills and foster economic advancement. It's a proven way for companies to attract, develop, and retain skilled workers, and it gives employees a clear career pathway. A culinary apprenticeship lets you gain hands-on experience in a professional kitchen while earning a wage and learning directly from skilled chefs — "earning while you learn" — often with the potential to earn certifications upon completion.

There are two parts to managing an apprentice: the OJT (on-the-job training competencies and hours) and the Related Technical Instruction (RTI). The OJT is tracked and managed by the supervising chef on ApprentiScope, where they evaluate, approve, and track competencies and hours. The required RTI supports the overall program; Rouxbe provides this instruction using pedagogical best practices that engage apprentices through module units.

There is a 1-year Culinarian program (2,000 hours) and a 2-year Sous Chef program (4,000 hours). The RTI required for ACF certification is 8 modules totaling 240 hours for Culinarian, and 14 modules totaling 420 hours for Sous Chef. Upon completion, apprentices earn a Certificate of Completion issued by the U.S. Department of Labor and become eligible for ACF membership and certification as a Certified Culinarian or Certified Sous Chef. ACF student membership is paid by Rouxbe, and the ACF then facilitates the written and practical exams for certification.