{"@id":"https://credentialengineregistry.org/resources/ce-e5268e43-258e-41aa-8d16-30e2d7ffe782","@type":"ceterms:ApprenticeshipCertificate","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-e5268e43-258e-41aa-8d16-30e2d7ffe782","ceterms:name":{"en-US":"Sous Chef"},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-b1602243-7dc6-45cf-b655-a85e8807d60c"],"ceterms:requires":[{"@type":"ceterms:ConditionProfile","ceterms:name":{"en-US":"Requirements"},"ceterms:description":{"en-US":"Minimum qualifications must be clearly stated and applied in a nondiscriminatory manner [WAC 296-05-015(17)]. At least 18 years of age. Must be a High School graduate or equivalent. Must be able to perform the work of the occupations that are herein defined without or without reasonable accommodations."}}],"ceterms:inLanguage":["en-US"],"ceterms:description":{"en-US":"The apprentice shall receive on the job instruction and work experience as is necessary to become a qualified journey-level worker versed in the theory and practice of the occupation covered by these Standards. The Apprentice shall be instructed and trained in all operations and methods customarily used in their trade. Each shop will adhere to as closely as facilities will permit and as approved by the Apprenticeship Committee. Retention of the apprentice on a particular operation beyond the established time should not occur unless there is a definite need for further training in the process. Refer to the apprentice work progress record for additional information related to specific work processes."},"ceterms:subjectWebpage":"http://www.farestart.org","ceterms:estimatedDuration":[{"@type":"ceterms:DurationProfile","ceterms:exactDuration":"P1Y"}],"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:learningDeliveryType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/Delivery","ceterms:targetNode":"deliveryType:InPerson","ceterms:frameworkName":{"en-US":"Delivery Type"},"ceterms:targetNodeName":{"en-US":"In-Person Only"},"ceterms:targetNodeDescription":{"en-US":"Delivery is only face-to-face."}}],"ceterms:instructionalProgramType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=55","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=55\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."}}]}