The apprenticeship overlaps with Levels 2 and 3. Students work 1,000 hours in a top local kitchen while they attend school. The two-pronged approach combines hands-on learning and immersive industry experience. Along with apprenticeship hours, L5 includes seven, two to four-hour modules. Each session is designed to cover topics that best prepare students for a career in the culinary industry. Sessions are either field trip or lecture-based with engaging student interaction.

Mod 1: Culinary Career Paths

• Review and discuss the various opportunities available in the culinary industry
• Learn about both traditional careers in hospitality and modern alternatives

Mod 2: Farm Field Trip

• Visit and tour working farm
• Gain hands on experience working with farm products
• Learn about the day in the life of a farmer

Mod 3: Interview Skills + Apprenticeship Orientation

• Resume development and best practices
• Practical interview skills to increase chances of landing the job
• Orientation for the apprenticeship program

Mod 4: Whole Animal Fabrication Field Trip

• Visit a working meat processing plant
• Tour facility and learn about a day in the life of workers
• Gain insight into how animals are raised, slaughtered, and processed

Mod 5: Menu Development + Costing

• Understand the fundamentals of menu development and costing
• Learn to compose a menu based on clients needs, target demographic and seasonality
• Cost out each item on the menu

Mod 6: Inventory + Purchasing

• Acquire the basic knowledge needed to properly maintain a pantry or walk in for any restaurant, hotel, or bakery
• Gain practical experience taking inventory, reading product specifications, and placing orders

Mod 7: Team Building + Leadership

• Learn how to become a valued team member
• Understand the traits and skills that make a strong leader
• Gain insight into how to grow personally and professionally as a leader