Program Number: 50-316-2
Apprenticeship
Campus: Fond du Lac
This program is not eligible for financial aid
About the Program
The Cook-Chef Apprenticeship at Moraine Park sets students up to be successful in any food preparation environment.
What You'll Learn
Students in the Cook-Chef Apprenticeship gain hands-on culinary skills in a professional lab, with instructors who work in the culinary field. Graduates are trained in a broad range of cooking techniques and preparation methods, incorporating safety and sanitation guidelines while using wholesome ingredients to create nutritious meals.
Cook-Chef Apprenticeship course credits transfer directly into Moraine Park’s Culinary Arts associate degree.
Additional Information
Apprentices must purchase a uniform, baking kit, and knife set for this program.
Learn more at www.wisconsinapprenticeship.org
Application/Admission Information
Students interested in an apprenticeship do not complete standard admissions with Moraine Park.
Interested students/employers should contact the training representative listed below to start the apprentice/employer apprenticeship contract application:
Lavelle Gill, Apprenticeship Training Representative
Phone: (262) 340-1143
Email: almonl.gill@dwd.wisconsin.gov
Learn more at www.wisconsinapprenticeship.org
Application Requirements
Applicants should be 18 years of age and submit an apprentice/employer application to the Bureau of Apprenticeship Standards. Applicants must have a high school diploma or equivalent and be physically able to perform required work practices safely.
Students are required to complete First Aid/CPR and Transition to Trainer classes.
Approximate Costs
Tuition
Occupational
- $149.50 per credit (resident)
- $224.25 per credit (out-of-state resident)
Associate of Arts/Associate of Science
- $188.90 per credit (resident)
- $283.35 per credit (out-of-state resident)
Online students are not charged out-of-state fees.
Student Fees
- $5.00 minimum per course Material Fee
- $13.45 per-credit Supplemental Fee for Undergraduate courses
- $4.50 per term mandatory Student Accident Insurance Fee
Please refer to Tuition & Fee Information for additional enrollment fee information.
Training Period
- 4,576 hour apprenticeship with a combination of on-the-job learning and related instruction coursework
- Minimum of 576 hours of related instruction (400 hours paid)
- Complete Transition to Trainer course in the final year
Working Conditions
Restaurant, cafeteria, and kitchen settings. Work performed mainly indoors around stoves/ovens, broilers, deep fryers, refrigerators/freezers, and dish washing equipment.
Tools and Equipment
Various restaurant and kitchen utensils, knives, cookware, stoves/ovens, broilers, deep fryers, refrigerators/freezers, and dish washing equipment.
Course Requirements
Plan of Study Grid
| Year 1 |
|---|
| 316-102 |
Culinary Principles |
3 |
| 316-106 |
Entree 1 |
4 |
| 316-111 |
Soups and Sauces |
2 |
| 316-148 |
Sanitation and Safety |
1 |
| | Credits | 10 |
| Year 2 |
|---|
| 316-107 |
Entree 2 |
4 |
| 316-153 |
Food Purchasing |
2 |
| 316-160 |
Restaurant Baking |
2 |
| 316-166 |
Catering and Special Function Planning |
2 |
| | Credits | 10 |
| | Total Credits | 20 |
Note: Certain course substitutions may be permitted depending on desired apprentice/sponsor skill outcomes.
Students must take course 47-455-455 Transition to Trainer, Your Role as a Journeyworker (complete in the final year).
Program Outcomes
• Apply principles of safety and sanitation in food service operations
• Apply principles of nutrition
• Demonstrate culinary skills
• Manage food service operations
• Plan menus
• Analyze food service financial information
• Relate food service operations to sustainability
