Cook-Chef Apprenticeship

Program Number: 50-316-2
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

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

Learn more at 

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



  • $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 1Credits
316-102 Culinary Principles 3
316-106 Entree 1 4
316-111 Soups and Sauces 2
316-148 Sanitation and Safety 1
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
 Total Credits20

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 

Career Opportunities

  • Cooks
  • Line Chefs
  • Sous Chefs
  • Head or Executive Chefs 
  • Food Service Manager 
  • Food and Beverage Workers 
  • Food Preparation Workers
  • Commercial Bakers
  • Caterers
  • Restaurant, Commercial, Institutional Cooks, Chefs and related occupations 
  • Broiler Cooks, Vegetable Cooks, Bakers and Pastry Cooks, and Lead Cooks