Apprenticeship is the classic training method of chefs and cooks, and still used
almost exclusively in Europe. These programs are linked to each state Bureau of Apprenticeship
Since 1991, the program and Scott Community College have operated in conjunction with
the Chefs de Cuisine Association of the Quad Cities. Apprentices work at one of the
chapter's 65 approved apprenticeship sites under the supervision of the executive
chef to complete a total of 6,000 hours on the job. The apprentice takes general education
requirement classes and classes in cul inary arts at Scott Community College and other
selected class sites.
Associate in Applied Science - Culinary Arts
Certificate - Certified Journeyman Chef with the United States Dept. of Labor
Certificate - Certified Sanitation Managers Certificate with Illinois Dept. of Health
Certificate - Baking
Employment of chefs, head cooks, and food preparation and serving supervisors is
expects minimal growth over the 2010-20 decade. Growth will be generated by increases
in popul ation, a growing variety of dining venues, and continued demand for convenience.
Median annual wage-and-salary earnings of chefs and head cooks were $40,630 in May
2010. The lowest 10 percent earned less than $23,260, and the top 10 percent earned
more than $70,960.