{"@id":"https://credentialengineregistry.org/resources/ce-2b2c13e2-3bc9-4b36-99ea-8a9c68139eec","@type":"ceterms:Diploma","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-2b2c13e2-3bc9-4b36-99ea-8a9c68139eec","ceterms:name":{"en-US":"Culinary Arts Apprenticeship, DP"},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-cae0c284-236c-406d-84f1-91da4525073c"],"ceterms:inLanguage":["en"],"ceterms:description":{"en-US":"The Culinary Arts Apprenticeship Program, sponsored by The American Culinary Federation Laurel Highlands (ACFLHC) Chapter and Westmoreland, is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). A cooperative program, it combines academic coursework with 4,000 hours of supervised on-the-job learning in a participating bakery, club, hotel, or resort for an associate degree. Classes are scheduled so that students have a sufficient block of time to complete their 40-hour week. Academic work and the 4,000 hours can be completed over a period of two to three years. \nStudents enrolled in this program will be registered with the Pennsylvania Department of Labor and the American Culinary Federation as apprentices once required registration and membership fees are paid during the first weeks of class. \nStudents are required to adhere to the department policies and procedures as stated in the School of Culinary Arts/Hospitality Student Handbook and the Apprenticeship Handbook. \nRequirements for the program include but are not limited to:\n- Laboratory Uniform and Tool Kit\n- Health Status Form\n- Business Attire\n- Transportation to the apprenticeship site\nEmployment must be secured at an approved apprenticeship facility that will provide full-time employment. The Culinary Arts Apprenticeship may be completed through approved apprenticeship sites. For a current list of approved apprenticeship sites, contact the School of Culinary Arts/Hospitality. \nAt the completion of the apprenticeship program, students are eligible to test for certification as a Certified Sous Chef with the American Culinary Federation."},"ceterms:estimatedCost":[{"@type":"ceterms:CostProfile","ceterms:name":{"en-US":"Cost Profile"},"ceterms:costDetails":"https://westmoreland.edu/admissions_aid/tuition-and-fees/index.html","ceterms:description":{"en-US":"Tuition and Fees at Westmoreland County Community College"}}],"ceterms:occupationType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/35-1011.00","ceterms:codedNotation":"35-1011.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Chefs and Head Cooks"},"ceterms:targetNodeDescription":{"en-US":"Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts."}}],"ceterms:subjectWebpage":"https://westmoreland.edu/academics/programs/culinary-arts-apprenticeship.html","ceterms:isPreparationFor":[{"@type":"ceterms:ConditionProfile","ceterms:name":{"en-US":"Preparation for occupation"},"ceterms:description":{"en-US":"This credential is preparation for the following occupation(s)."}}],"ceterms:estimatedDuration":[{"@type":"ceterms:DurationProfile","ceterms:exactDuration":"P24M"}],"ceterms:financialAssistance":[{"@type":"ceterms:FinancialAssistanceProfile","ceterms:name":{"en-US":"Westmoreland County Community College Financial Aid"},"ceterms:description":{"en-US":"Westmoreland participates in several state and federal financial aid programs."},"ceterms:subjectWebpage":"https://westmoreland.edu/admissions_aid/financial-aid/index.html","ceterms:financialAssistanceType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/FinancialAssistance","ceterms:targetNode":"financialAid:General","ceterms:frameworkName":{"en-US":"Financial Assistance"},"ceterms:targetNodeName":{"en-US":"General Financial Assistance"},"ceterms:targetNodeDescription":{"en-US":"Types of financial assistance for students towards education, training, or related costs of pursuing a credential, program, or other resource."}}]}],"ceterms:credentialStatusType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CredentialStatus","ceterms:targetNode":"credentialStat:Active","ceterms:frameworkName":{"en-US":"Credential Status"},"ceterms:targetNodeName":{"en-US":"Active"},"ceterms:targetNodeDescription":{"en-US":"Awards of the credential are ongoing."}},"ceterms:instructionalProgramType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=12.0503","ceterms:codedNotation":"12.0503","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Culinary Arts/Chef Training"},"ceterms:targetNodeDescription":{"en-US":"A program that prepares individuals to provide professional chef and related cooking services in restaurants and other commercial food establishments.  Includes instruction in recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity or mastery of a wide variety of cuisines and culinary techniques."}}]}