Who this program is for:
The American Culinary Federation Education Foundation Apprenticeship Certification Program, provided by the School of Hospitality Business Management at Washington State University, is designed to benefit:
- Culinarians working full-time
- Professional chefs working towards certification
- WSU full-time culinary or food and beverage-focused students
The program focuses on the following topics and certifications:
- ACFEF National Certification
- WSU School of Hospitality Business Management Culinary Certificate
- Mentoring from qualified, professional chefs
- Develop documented culinary skills
- Acquire professional work ethic
Cost Estimates for 4,000-Hour Program:
Four semesters at $950/sem. for a total of $3,800
and Nutrition ACFEF-
|Three courses at $150 each for a total of $450|
One-Time Books and
ACF Registration Fee
Chef Jacket, Hats, and Apron
Total Estimated Cost of Two-Year, 4,000-Hour Program
- All apprentices may choose between the 1,000-hour culinary fundamentals and the full 4,000-hour certification programs.
- The ACFEF apprenticeship national training materials will be delivered in a two-year rotation, which will include four 16-week semesters.
- Apprentices may enter in the program during any part of the four-semester course rotation.
- Classes will be held on Mondays from 5–9 p.m. at WSU’s state-of-the-art culinary teaching kitchen. Courses run mid-August through early May.
- Classes will all be taught by chefs who hold their CEC, CEPC certification, or higher.
- Students are not required to be enrolled at WSU to participate in the program.
- Will offer a hybrid program for full-time apprentices which will include face-to-face classes and online delivery.
- Complete 4,000 hours of culinary practical experience completing the required hours in each of the ACF-mandated competencies.
- Must enroll into the ACFEF Apprentice and WSU Culinary Certificate program and pay a registration fee.
- Required to successfully complete all four semesters and sections of apprenticeship classes.
- Complete ACF-approved sanitation, nutrition, and management courses.
- Students will need to pass a practical and written test prior to receiving their ACFEF Culinary Certification and WSU Culinary Certificate.
Additional Requirements for Full-Time Culinarians 4,000-Hour Program
- Will be required to work 40 hours per week.
- Apprentices will be required each semester to attend the first lab and the last lab for testing purposes, and two other labs of their choice.
- Each lecture and lab will be recorded, have a live feed, Mise en Place videos, and teaching assistant available online in real time during the live feed.
- Apprentices that are not able to attend a face-to-face class will have additional requirements to receive credit for the class.
Additional Requirements for WSU Full-Time Students 4,000-Hour Program
- Students will be required to attend lectures and labs every week.
- Work 15-20 hours in culinary per week during the school year.
- Work full-time culinary internships during the summer and breaks.
1,000-Hour ACFEF Culinary Certification — WSU Culinary Fundamentals Certificate Program
- Students will be required to successfully complete session one of the two-year program rotation.
- Must enroll into the ACFEF Apprentice and WSU Culinary Certificate program and pay a registration fees.
- Complete 1,000 hours of culinary practical experience.
- Students will need to pass a practical and a written test prior receiving their ACFEF Culinary Certification and WSU Culinary Certificate.
- Complete ACF-approved sanitation course.