Riverside
City College’s Culinary Arts has received a one-time $100,000 grant
from the California Community Colleges Chancellor’s Division of
Workforce and Economic Development in order to create a Riverside
City College Short-Order Cooks Apprenticeship Program.
Funded
from Proposition 98 monies, the grant will provide funding to offset
startup and implementation costs to create a long-term sustainable
Division of Apprenticeship approved apprenticeship program. Funds
will be utilized to develop the formation of an apprenticeship
program resulting in new employers sponsoring apprentices, curriculum
development, equipment purchases, apprentice recruitment, and
incentives for participation.
The
apprenticeship training model has been used for centuries to provide
employers with a skilled workforce and has proven to be one of the
most effective training methods available to small, medium and large
employers. An apprenticeship combines
The
apprenticeship will meet the following objectives: (1) expand the
network of employees into apprenticeship program; (2) create
partnerships with local support agencies (economic development
agencies, Job Corps, RCC Community Education, Youth Opportunity
centers, high schools, etc.) to promote participation of, and
contribute to, the overall success of the program; (3) collect data
on student and program progress, success, and best practices; (4)
create a sustainability plan to ensure continuation after funding;
and (5) ensure an 80 percent completion rate.
“The
purpose of the two-year (4,000-hour) apprenticeship is to further the
education and training of men and women for careers in culinary arts,
food preparation and related industries,” David
Avalos, associate professor, Culinary
Arts, said. “The apprenticeship program has been designed to future
culinarians entering the workplace with comprehensive training in the
practical and theoretical aspects of work required in a highly
skilled profession.”
The
apprenticeship program is based on the voluntary cooperation between
local chapters of the American Culinary Federation, industry and
government, the individual hotel or foodservice establishments, and
local school and college systems. It is, therefore, a truly
cooperative endeavor.
“The
rich rewards of this cooperation are apprentices who learn skills on
the job in full-time paid positions, which will serve them to develop
into committed and dedicated culinarians,” Avalos added.“Upon
completion the apprentice will be certified as a sous chef under the
jurisdiction of the American Culinary Federation.”
Press
Release Provided by Riverside City College
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