Take your career to the next level with two distinct training options designed for every stage of your culinary development.
Apprenticeship Pathway
For cooks looking to learn by doing!
Perfect for those currently employed with the desire to advance in the culinary field. The Apprenticeship Pathway lets you earn professional certification while gaining valuable work experience. Train on the job at an approved kitchen under the guidance of certified or certifiable mentor. This program combines hands-on learning with focused online classroom instruction to help you build real-world skills and advance your career.
This “earn-while-you-learn” model allows apprentices to:
- Gain foundational and advanced culinary skills
- Work and practice in their current kitchen environments
- Receive structured guidance through progressive training levels
- Earn a wage while completing their training
Whether you’re launching your culinary journey or transitioning into a new career, the Apprenticeship Pathway offers a flexible, supportive, and immersive introduction to the profession.
(Offered in partnership with the Detroit Institute of Gastronomy (DIG))
Program Overview
| Requirements | Modality | Core Topics |
|---|---|---|
| Quarter One | Online | – Culinary Foundation I – Sanitation and Safety – Introduction to Food Service |
| Quarter Two | Online | – Culinary Foundation II – Composition I – Hospitality Icons – Nutrition/Allergens |
| Certification Exam | Hybrid | – ACF – Certified Fundamental Cook Practical and Written Exam for Certification |
| Quarter Three | Online | – Culinarian I – Fundamentals of Math – Purchasing and Recceiving – Food Preparation Theory I |
| Quarter Four | Online | – Culinarian II – Composition II – Spervisory Management Theories – Humanities and Culture – Service Culture in Hospitality |
| On the job learning (OJL) Hours | In Person | – 2,000 minimum not more than 3,000 hours |
| Certification Exam | Hybrid | – ACF – Certified Culinarian Practical and Written Exam for Certification |
Program Duration
- Duration: One Year
Assessment & Certification
Completion Requirements
- Full attendance of scheduled sessions (unless officially excused)
- Successful completion of all requirements
Assessment Criteria
- Minimum passing score of 75% on each course
Certifications Awarded
During the program participants can earn the following:
- The Safe Food Handler – World Food Safety Organization
- The Essentials of Food Hygiene – World Food Safety Organization
- Allergen Awareness – National Restaurant Association Education Foundation
- Certified Fundamental Cook (CFC) – American Culinary Federation
Upon successful completion, participants receive:
- Certified Culinarian (CC)
Issued by American Culinary Federation - Culinarian Apprenticeship Completion
Issued by American Culinary Federation - Certificate of Completion
Issued by BTB’s Elevate Training Institute
Certification Pathway
This certification program is designed for experienced cooks in licensed and established hotels and restaurants committed to launching an Apprenticeship Program. It offers a valuable opportunity to formalize their skills and earn ACF certification, equipping them with the credibility, confidence, and expertise to effectively mentor and coach future apprentices within their property. This accelerated route allows candidates to validate their expertise through certification at various levels, including:
- Chef de Cuisine (CC)
- Certified Executive Chef (CEC)
These credentials are recognized both nationally and internationally, empowering culinary professionals to:
- Build credibility in the industry
- Increase earning potential
- Qualify for leadership roles in commercial and institutional kitchens
Program Overview
| Requirements | Modality | Courses |
|---|---|---|
| Related Instruction | Online (Self-Pace) | – Safety and Sanitaion – Supervisory Management – Nutrition |
| Practice Exam and Quizzes | Online | – Aligned with the competencies outlined in the corresponding Culinary Level Handbook |
| Written Exam | Hybrid (Online exam, Proctored in Person) | – Aligned with the competencies outlined in the corresponding Culinary Level Handbook |
| Practical Exam Training | In Person | – Simulation Session based on approved menu |
| Practical Exam | In Person (Proctored by ACF Evaluators) | – Menu Preparation based on requisite level |
Program Duration
- Duration: Approximately 3-6 months
Assessment & Certification
Completion Requirements
- Full attendance of scheduled sessions (unless officially excused)
- Successful completion of all requirements
Assessment Criteria
- Minimum passing score of 75% on both written and practical. May vary for each level.
Certifications Awarded
Upon successful completion, participants receive:
- Certificate of Completion for each related instruction course
Issued by American Culinary Federation
- Certification of Completion for respective level
Issued by American Culinary Federation
- Certificate of Completion
Issued by BTB’s Elevate Training Institute