{"@id":"https://credentialengineregistry.org/resources/ce-efe900de-243e-460a-83f0-253c79281246","@type":"ceterms:ApprenticeshipCertificate","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-efe900de-243e-460a-83f0-253c79281246","ceterms:name":{"en":"US Dept. of Labor Apprenticeship Certification for Line Cook/Chef De Partie Apprenticeship Program"},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-8ba053bf-ba2e-46b6-a6ba-d4bce456b723"],"ceterms:subject":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en":"Retail_Hospitality_Sector"}}],"ceterms:offeredBy":["https://credentialengineregistry.org/resources/ce-8ba053bf-ba2e-46b6-a6ba-d4bce456b723"],"ceterms:approvedBy":["_:30a9d302-fa4e-4cf2-a625-62f41ed65fc5"],"ceterms:inLanguage":["en"],"ceterms:description":{"en":"The HTA Culinary Apprenticeship Program is designed to teach the inexperienced, or even experienced cook without formal culinary training, how to cook at a UNITE HERE Local 11 hotel or food service venue at the Chef de Partie or Line Cook level. This course is a front-loaded, 150-hours of related training instruction and testing, that includes a 6 hour ServSafe Food Handlers Certification training. For homework, the students must complete and pass the online AHLEI Certified Kitchen Cook Program. The apprenticeship is a competency-based program, where the student must work in union kitchen for a minimum of 1,000 hours and successfully pass all of his/her competencies.The program prepares individuals to successfully enter the culinary industry including instruction in a brief history of the culinary arts as well as the fundamental concepts and skills related to French terminology, knife skills, kitchen mathematics, sautéing, broiling, butchering, braising, soups, and sauces. At the end of the program, the student will receive 4 certifications: ServSafe Food Handlers, AHLEI, HTA Apprenticeship Program and the US Department of Labor Registered Apprenticeship Program."},"ceterms:regulatedBy":["_:30a9d302-fa4e-4cf2-a625-62f41ed65fc5"],"ceterms:recognizedBy":["_:30a9d302-fa4e-4cf2-a625-62f41ed65fc5"],"ceterms:dateEffective":"2018-06-08","ceterms:occupationType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.bls.gov/soc/","ceterms:codedNotation":"35-2014.00","ceterms:frameworkName":{"en":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en":"Cooks, Restaurant"},"ceterms:targetNodeDescription":{"en":"Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en":"Line Cook"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en":"Culinary"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en":"Cook"}}],"ceterms:subjectWebpage":"https://lahta.org/line-cookchef-de-partie-apprenticeship-program","ceterms:audienceLevelType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"http://credreg.net/ctdl/terms/AudienceLevel","ceterms:targetNode":"audLevel:BeginnerLevel","ceterms:frameworkName":{"en":"AudienceLevel"},"ceterms:targetNodeName":{"en-US":"Beginner Level"}}],"ceterms:estimatedDuration":[{"@type":"ceterms:DurationProfile","ceterms:exactDuration":"PT150H"}],"ceterms:credentialStatusType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"http://credreg.net/ctdl/terms/CredentialStatus","ceterms:targetNode":"credentialStat:Active","ceterms:frameworkName":{"en":"CredentialStatus"},"ceterms:targetNodeName":{"en-US":"Active"}}}