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Place of Employment

Place of Employment

2 min read

Approval #

Before a student is recommended to a State of Michigan food service establishment for apprenticeship, it must be approved according to the ACFEF National Apprenticeship Committee Standards, recognized by the local DIG Advisory Committee and has agreed to employ, train and rotate apprentice(s) through the required OJL sections.  The supervising chef must be certified/certifiable as a Certified Chef de Cuisine®/Certified Executive Pastry Chef® or higher. 

Cultivating Places of Employment #

DIG will establish a list of potential Places of Employment (POE) in the community that meet the qualifications for an ACFEF-recognized apprenticeship program.   As part of the enrollment process, the concierge will discuss the most current POE site availability.  If an approved POE is not currently in the student’s community, the concierge team will work with the student to cultivate one.  Please note that the cultivation of a new POE may take some time which can result in the student’s delayed start of the Sous Chef Apprenticeship program.  DIG does not guarantee that a POE that meets the qualifications for an ACFEF-recognized apprenticeship program can be found in every community.

Place(s) of Employment Responsibilities #

  • Guarantee the apprentice all the rights, privileges, and benefits that other similar employees receive.
  • Adhere to the conditions of any ongoing labor contract.
  • Provide a device to capture skills completed or permit the apprentice use of a device to capture required skills (i.e. digital camera).
  • Provide opportunity for the apprentice to complete 100% of OJL Level I & II sections and 80% of OJL Level III sections.
  • Employ the apprentice as a full-time employee and provide regular progressive wages based on skill acquisition.
  • Provide a sanitary and safe work environment.
  • Must have a qualified Supervising Chef.
  • The apprentice to mentor ratio cannot exceed 2:1.

Supervising Chefs Responsibilities #

The chef who has agreed to supervise the training of an apprentice within a place of employment.  This chef must be certifiable at the Certified Chef de Cuisine (CCC) or Certified Executive Pastry Chef (CEPC) level or higher.

  • Treat all apprentices in a fair and equitable manner.
  • Supervise and provide training to apprentice on OJL required knowledge and competencies.
  • Rotate the apprentice through the required OJL sections.
  • Check and approve skill gallery items.
  • Approve the apprentice weekly hours entry.
  • Allow apprentice time off to attend related instruction courses.
  • Keep current with related instruction and integrate it into training.
  • Notify the DIG program coordinator of any changes to the apprentice’s employment.
  • Prepare apprentice for both ACF certification written and practical exams.

Place of Employment Agreement #

The Place of Employment will complete and check off on the requirements listed in the ACFEF Apprenticeship Place of Employment Agreement to confirm they understand the responsibilities employing a Detroit Institute of Gastronomy culinary arts student.  They will sign this agreement guaranteeing the student will be assigned to a skill and competency mentor and will be rotated through all phases of the OJL sections identified by ACFEF standards.

Apprenticeship Wage Schedule #

Apprentices shall be paid a progressively increasing schedule of wages based on either a percentage or a dollar amount of the current hourly journeyworker wage rate, which is found here source O-Net, Line supervisor.

Working with local apprenticeship employment partners, apprentices will be paid no less than minimum wage in the state you are working (found here State Minimum Wage Laws), with the possibility of a progressively increasing schedule of wages during their apprenticeship.  Wage increase opportunities are based on the student’s acquisition of increased skill and competence in on-the-job training and related instruction.  Before an apprentice is advanced to the next segment of training, the place of employment or supervising chef will evaluate the student’s progress to determine whether advancement has been earned by satisfactory performance in their on-the-job training and related instruction courses. 

Sample Schedule: Sous Chef program

1st starting wage 1000-1500 hours = State Minimum Wage or 60% (whichever is higher) of journey worker wage, not less than minimum wage

2nd 1000-1500 hours = 70% of journey worker wage

3rd 1000-1500 hours = 80% of journey worker wage

4th 1000-1500 hours = 90% of journey worker wage

Detroit Institute of Gastronomy

  • 2211 Gratiot Avenue
    Detroit, Michigan 48207

  • 313-312-4025

  • Office Hours:
    Mon. – Sat. 9:00am – 5:00pm EST

  • [email protected]

  • Website Accessibility Coordinator – [email protected]

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DIG is licensed in the State of Michigan as a non-profit, proprietary post-secondary education provider and recognized as a Registered Apprentice Program with the US-Department of Labor.

The Distance Education Accrediting Commission (DEAC) is recognized as an accrediting organization through the Council of Higher Education Administration (CHEA)/United States Department of Education. DIG has earned institutional accreditation along with both the Culinarian and the Sous Chef Apprenticeship Programs, earning programmatic accreditation.

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Detroit Institute of Gastronomy is committed to a policy of non-discrimination. No person shall be excluded from participation in, denied benefits of, or be subject to discrimination under any program or activity sponsored or conducted by Detroit Institute of Gastronomy on any basis prohibited by applicable law, including, but not limited to race, color, creed, age, marital status, national or ethnic origin, religion, sex (including pregnancy and gender identity), sexual orientation, disability, political affiliation or belief, genetic information, status as a qualified disabled veteran or Vietnam era veteran or a person 40 years or older. Detroit Institute of Gastronomy will take affirmative action to provide equal opportunity and will operate the program as required under Title 29 CFR Part 30.

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