QWE Practice Guideline: 320: Take responsibility for talent management

Target group: Any organization providing employment training, certifications, and/or apprenticeships for individuals with disabilities.

Practice Description

Provides practical training to prepare its employees for culinary careers through a structured program.

Resources Needed

Subject matter experts/trainers

• Employee or consultant with Food Service certifications

Equipment

• Professional kitchen tools

Implementation Process

• Apprentices are selected to participate in a two to three-year self-paced learning experience that prepares them for a career in professional food service.
• The GCI apprenticeship program leads apprentices through the various tasks and responsibilities assigned to ten different stations in the modern, professional kitchen and requires apprentices to prove their competency in each of these stations.
• In addition, apprentices must complete and pass 12 courses to graduate as an official GCI/American Culinary Federation (ACF) Apprentice Graduate. 
• Successful program completion allows the apprentices to take the ACF certification exam at the culinarian or pastry culinarian level.

NPA: Goodwill Industries of Southeastern Wisconsin
Location: Milwaukee, WI
Date Submitted: 2011
Website: https://www.goodwillsew.com/

Resources: Quality Work Environment Workbook