The baking and pastry apprenticeship program is one of the majors comprising the college's School of Culinary Arts/Hospitality. This apprenticeship program is sponsored by The American Culinary Federation Laurel Highlands Chapter (ACFLHC) and Westmoreland. A cooperative program, it combines 45 credits of course work with 4,000 hours of supervised on-the-job training in a participating restaurant, club, hotel, institution, resort or wholesale/retail bakery. Classes are scheduled so that students have a sufficient block of uninterrupted time to complete their 40-hour week. Academic work can be completed as a full-time student in two years or as a part-time student over a period of three years.
Students enrolled in this program are registered with the U.S. Department of Labor as apprentices and are required to join the ACFLHC as student culinarians. Registration and membership fees are required and payable to the ACF during the first week of class.
Students are expected to be well-groomed in compliance with the standards of sanitation. Students will be required to present medical proof of good physical health. Uniforms and program tool kit are required for all lab classes. Business attire may be required for some class assignments.
Employment must be secured in a facility that will provide full-time employment. The employer will agree to abide by the apprenticeship guidelines. Having fulfilled employment requirements, applicants will complete the Pennsylvania Apprenticeship and Training Council Apprenticeship Agreement and American Culinary Federation (ACF) Apprentice Registration Form. At the completion of the program, students may apply for certification with the ACF.
The baking and pastry diploma apprenticeship option may be completed through a partnership with Nemacolin Woodlands Resort as well as other approved apprenticeship sites. For more information, contact the Westmoreland Admissions Office, 724-925-4077.
Gainful Employment Disclosure