National Culinary Apprenticeship
Program 

American Culinary Federation's Culinary Apprenticeships powered by Rouxbe. Approved by the Department of Labor. Earn and Learn. Dual Certification. Real Workforce Solutions.
Provide a nationally registered, “earn while you learn” apprenticeship model
Rouxbe-managed program with grading, tracking, and compliance via ApprentiScope
Deliver dual certification and industry-recognized culinary training
Eligible for workforce funding (e.g., WIOA, state incentives)
Strengthen recruitment, retention, and advancement opportunities
Online, self-paced instruction paired with on-the-job mentorship

Apprenticeship Program Options

Rouxbe and the American Culinary Federation (ACF) have joined forces to deliver nationally recognized Registered Apprenticeship Programs approved by the U.S. Department of Labor (DOL). These programs offer dual certification and a powerful blend of time-tested culinary standards and modern delivery systems, designed for today’s hospitality workforce. With three ACF-certified apprenticeship levels, development and training programs can be customized to meet the organizational and candidate objectives. 
  • certified fundamentals cook (CFC®)
  • CERTIFIED CULINARIAN (CC®)
  • CERTIFIED SOUS CHEF (CSC®)
$1,199
This price includes student ACF fees including the membership and exam.
Safety and Sanitation
30 CEs
Nutrition
30 CEs

Introduction to Food Service
30 CEs

Enroll in the complimentary overview course to explore comprehensive details about our culinary apprenticeship programs

Trusted worldwide by leading hospitality, healthcare, educational and restaurant organizations

1M
Students
180
Countries
15+
Years of Experience
2000
Professional Kitchens
Testimonials

Features

Benefits for
Employers
Apprentices repay some of all training costs through productive work

Future employees can be shaped according to company requirements

Saving recruitment costs

Reputation gains, productivity gains
Benefits for
Apprentices
Better employment chances and often better wages

Work experience

Development of soft and employability skills

Accessible training system 
Benefits for
Governments
Cost effective way of providing skill development

Employers take over parts of training costs and responsibility

Promotes relevance of training

What Our Clients Are Saying

99%
Think Rouxbe would be helpful as a training resource
96%
Recommend Rouxbe as a training tool
85%
Think Rouxbe is better or way better than training offered on the job

Frequently Asked Questions

What is Apprenticeship?
Apprenticeship is a combination of on-the-job training (OJT) and related technical instruction (RTI) and requires no previous experience to enroll. The apprentice works full-time under a qualified supervising chef responsible for guiding the apprentice in their skill development and ensuring their success in the workplace. Rouxbe, an ACF-approved educational institution, provides the apprentice with the required related technical instruction for ACF certification.
What is Rouxbe's role?
Rouxbe is an approved Registered Apprenticeship national group sponsor by the US Department of Labor, as well as attained national program standards approval. Rouxbe has adopted ApprentiScope, the nation’s leading platform for tracking Apprentice Enrollment, OJT & RTI Tracking, and U.S. Department of Labor Compliance. With ApprentiScope, national standards approval, and recognition as a multi-employer intermediary sponsor, our program and the number of apprentices are rapidly expanding.
Why Choose Apprenticeship?
Apprenticeship is a workplace-based training model that combines hands-on experience with structured instruction to build skills and foster economic advancement. This approach has been shown to be a successful way for companies to attract, develop, and retain skilled workers. In the hospitality industry, apprenticeships provide employees with a clear career pathway, motivating them to remain in the sector and advance their professional growth. ​

A culinary apprenticeship is a valuable option because it allows you to gain hands-on experience in a professional kitchen while earning a wage, learning directly from skilled chefs, and building a strong foundation in culinary techniques and industry practices; essentially, "earning while you learn" while acquiring the skills and knowledge needed to succeed in a culinary career, often with the potential to earn certifications upon completion.
How is the Apprenticeship Administered?
There will be a couple of aspects of managing an employee going through an Apprenticeship program. The OJT (on-the-job training competencies and hours) and the Related Technical Instruction. ​

The OJT is tracked and managed by the Supervising Chef on a platform called ApprentiScope. They evaluate, approve, and track the competencies and hours of the apprentice. ​

The required Related Technical Instruction (RTI) supports the overall Apprenticeship Program. Rouxbe is the provider of this RTI and we provide pedagogical best practices for engaging apprentices in instructional methods supportive of learning in module units.
What Apprenticeship Programs are Available?
Apprenticeship programs are 1-year Culinarian (2000 hour) program, and 2- year Sous Chef (4000 hour) ​.

Related Technical Instruction (RTI) required for ACF certification are; Culinarian 8 modules totaling 240 hours, and Sous Chef 14 modules totaling 420 hours ​.

Upon completion of an apprenticeship program, the apprentices earns a Certificate of Completion issued by the US Department of Labor. The apprentice is also then eligible for membership and certification by the American Culinary Foundation (ACF) as certified culinarian or certified sous chef. ​

ACF student membership is paid by Rouxbe and the ACF then facilitates ACF written exam and practical for certification and credentialing.

Learn how to start your ACF apprenticeship program with Rouxbe








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