Valley County Culinary Apprenticeship Program
Program Description
A one-year program designed to prepare you for a career in the foodservice industry located in iconic McCall, Idaho, with top rated restaurants and hotels.
The mission of McCall, Idaho, Valley County Culinary apprenticeship Program
is to provide culinary education to students and professionals. It aims to attract and develop workforce talent to our diverse community in rural Idaho. The college is a dedicated educational institution to prepare students who aspire to be professionals in the culinary arts. It's a one year program to prepare culinary students for a career in the food service industry. Students will be prepared to enter the workforce confidently with the skills, knowledge and experience, to succeed in the culinary world from this program.
Apprenticeship
A culinary apprentice is a short-term work opportunity that gives an aspiring cook or food professional a peek behind the curtain. Unlike internships, which usually last three to four months and include a general range of tasks, apprenticeships are shorter and often intensive. They usually focus on a more specific niche, letting students practice skills learned in the classroom and gain experience with commercial kitchens and equipment. Culinary school industry apprentices are often paid positions. In fact, most apprentices are paid and may lead to permanent employment in the industry. Many culinary school students have either full-time or part-time jobs while they complete their coursework.
The restaurant industry in McCall, Idaho that will be part of the apprentice program are:
● Shore Lodge
● Ruperts
● Ragazza Di Bufalo
● Ragazza Di Lago
● Plus more restaurants are available
Our affordable and unique approach to culinary arts combines hands-on classroom experience learning with paid work experience.
Credential
Certificate in Culinary Apprenticeship
Program Highlights
● 100% hands on culinary program focused to get you truly ready for the foodservice industry in a fast and concise way
● Combine intensive practical classes with apprentices at top rated restaurants and hotels
● Develop a strong set of foundational skills and hone them through real world experiences
● Get paid while working a 12 month apprenticeship
● Small class size to ensure personalized attention and mentorship.
● Chef instructors dedicated to help you achieve all of your potential
● Learn about sustainability with field trips to local farms and producers
● It all happens in beautiful McCall, Idaho!
COST:
$6,500 per semester for 2 semesters. $13,000 Total
Financial Assistance Available. Payment Schedule: Tuition and Fees due at beginning of each semester.
APPLY :
by August 15th and apply via the website
LOCATION:
McCall, Idaho
Housing assistance available but limited
Must have own transportation or be able to use the transit system
CLASS SIZE:
6 Students
CLASSES BEGIN :
September 11th
The class size is 6 students per year. They will be learning fundamental culinary art skills, proper leadership, and how to function in a commercial kitchen. The admission processes are competitive and based upon the application. Tuition is $13,000. The apprentices are at top local restaurants in McCall, Idaho, which offer a different array of opportunities and expert tutelage.
The education approach is dedicated to preparing students to enter the culinary profession confidently, and successfully, with a solid skill set and introductory knowledge of the industry. Students develop strong skills through intensive classes and gain real work experience, as well as paid apprentices at local restaurants which offer real work experience.
First Semester of school year students will know the following:
● Kitchen safety
● Serve Safe Certificate
● Understand the importance of understanding nutritions & allergens in food service
● Prepare basic vegetables
● Breakfast
● Introduction to cold foods
● Prepare basic soups
● Starch, grains and pasta
● Explain the importance of sustainability in the food service industry.
Second Semester of school year students will know the following:
● Identify and incorporate basic flavors of the world
● Intermediate Soups and Sauces
● Menu Development
● Provide basic costing
● Demonstrate more complicated plating skills
● Introduction to Pastry
● Basic yeast doughs and quick reads
ADMISSIONS & HOUSING
● Be 18 years of age or older
● Provide proof of high school diploma or GED Be proficient in English
● Pass a background check
● Complete the admissions form and submit a personal statement and resume
● Provide 2 letters of recommendation with contact information
Student Selection Process
Once the application period begins, the admissions election committee will evaluate applications. Outside of meeting the basic criteria the committee will evaluate any prior food service and work experience, profession and character references, high school food classes. The committee will look at your academic record and other activities outside of the culinary arts. There will be a wait-list for students who want to attend but classes are full. If a student is dropped or drops out then the wait-list will be the first to be contacted.
Tuition
$13,000 ($6,500 per semester)
To reserve a place in the program, students must pay McCall College a $1,000 deposit within 30 days of receiving notice of application. If the student chooses not to enroll in the program, please see school refund policy.
Refunds
See student handbook at http://mccallcollege.org/student-services-costs.html
Supplies
The program will provide you with a knife roll with the following items, if replacements are needed then the student will have to cover the cost. Along with 2 chef coats, the student is responsible for laundering the jackets and if they need to be replaced they have to cover the cost. The book that is required will also be covered but if the students loses the book or it becomes destroyed the student must purchase their own copy.
● 8” Chef knife
● Paring knife
● Boning knife
● Flexible fish filet knife
● Serrated Knife
● Slicer Knife
● Sharpening Steel
● Instant read thermometer
● Peeler
Student provides
● Non Slip Shoes
The student will be compensated during the apprenticeship by the employers, pay set upon hire. The employers will decide what their pay will be based upon knowledge and experience. Housing is limited and first come; first serve.
Program Completion
● Receive an average of 70% or higher on each module
● Successfully fulfill the requirements on apprentice
● Fulfill the attendance requirements
● Pass all comprehensive practical and written exams at the end of each module
● A student will receive a Certificate of Completion from the Valley County Culinary Apprenticeship Program
Failure to Pass Exams
● IF a student fails the first practical or written exam, the student can retake it within 48hrs
● If the student fails both exams a second time the student will be placed on academic suspension, where they will be required to meet with the Culinary Director.
● The student must complete the required skill checklist during the apprenticeship to be eligible to start the second module.
Attendance
A student can’t miss more than 5 days of instructional time for practical and classroom time combined. If more than that is missed, the student must complete the coursework before beginning the apprentice program. In addition, students can’t miss more than 5 days of the apprenticeship. If more are missed, then they have to make up the time to graduate.
Assessment and Grading
Throughout the Instructional Modules, there are numerous assessments to gauge student progress. These include:
● Attendance 20%
● Written cooking exams 20%
● Practical cooking exams 30%
● Homework 5%
● Comprehensive practical exams 5%
● Final Practical Exam - Create a 4 Course Dinner - 20%
A 90% or better
B 80
C 70
D 60
FINAL GRADE: High Pass/Pass/Fail
NB Student did not attain minimum benchmark Instructor retains the right to adjust the grading schedule.
Leave of Absence
If a student needs to have a leave of absence for medical reasons or extenuating circumstances, they will be allowed to continue the program the following year, where they left off. When they leave, the student will need proper documentation and approval by the director.
Dress Code and Uniforms
During the program students must wear the uniform daily, shoes clean and in good repair. No fake nails, nail polish, or eyelashes are permitted. If a student has long hair it needs to be pulled up.
Conduct
Students are required to have the highest level of professionalism in the class and during the apprenticeship. An unprofessional, inappropriate, or illegal behavior will be met with swift and appropriate action. Such behavior may result in immediate dismissal of the program and no refunds will be given.
Dress Code
Students must wear either their school uniform or the uniform provided by the apprentice employer. The employer will determine the uniform and scheduling
Timeliness
All students must be on time for the classes and apprentices. Valley County Culinary Apprenticeship Program defines time as being ready to go 10 minutes before the start time. Excessive tardiness may result in dismissal from the program, with no refunds. Excessive tardiness in the apprentice may result in dismissal, if they do not meet the expectations for timeliness.
Failure to Meet Requirements
The program will encourage the students to provide extra educational support and services as appropriate. It is imperative that students take advantage of this and make a solid effort to improve. If the student decides to leave the program due to the lack of interest, dedication, or poor performance, no refunds will be given. If the student does not show the needed improvements they will be dismissed from the program, no refunds will be given.
After the Program Opportunities
After the professional program comes to an end, there will be opportunities to stay with your apprenticeship site or move onto other employment in the food and service industry. The teaching staff will try to guide the student whether they elect to continue to work in the Valley County area or wish to seek employment in other geographic areas.
Assessment
● The students will be evaluated on coursework and performance in the classroom and apprenticeship.
● The teachers will meet every three months in front of the culinary board and discuss how the program is working, any changes that need to happen immediately, and future changes to the program as it evolves.
● The college will be assessed by how successful the program is, is there a need to have larger classes, longer programs, or need full time teachers.
FAQ
1. How long is this program? 1 year
2. How much is the tuition? $13,000
3. Do I need to pay for supplies? They are provided besides non-slip shoes. Refer to the supply section in the handbook.
4. Is there housing? It is available
5. Do I need to buy the book? No it is supplied, but if you need a replacement you have to buy it.
6. Do I get paid? For the apprenticeship yes, depending on your site the pay will be set.
7. What days are the classes? Mondays
8. How many students per class? 10-12
9. Uniforms are provided and are required. IF they get damaged then you are responsible for replacements
10. Where will I be working? Shore Lodge, Ruperts, Ragazza di Lago, and Ragazza Di Bufalo
11. Will I get a certificate? Yes
12. When do classes start? September and end in June
13. Where is it located? Classes will be held in the City of McCall, apprenticeships will be within a 15 radius of McCall.
14. Do I have to be a US citizen? You can be a permanent resident or a citizen.
15. Age Requirement is 18 years old
16. High School Diploma, GED equivalent or administrative approval
17. Do I need transportation? Yes, because the public transportation system stops at 7pm and doesn’t go outside city limits.
18. Who are the chefs? The chefs are professionals and top rated chefs in McCall.
19. What is apprenticeship? Paid hands on learning experience.
20. What is the application process? Go to mccallcollege.org and click on Kitchen School.
