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Culinary Apprenticeship Program



Executive Chef Heinz Hautle and
Apprentice Jon Gravatt
An apprenticeship program is one of the oldest methods of career training known to man. It uses hands-on training which yields valuable experience for the apprentice's future.

The Word of Life program will train its apprentices in the areas which Word of Life operates. During the two years of the program the apprentice will work over 4,000 hours, will maintain a log book of recipes and information and will be receiving instruction in both Nutrition and Sanitation. The Sanitation and Nutrition courses are from the National Restaurant Association and are industry standards that are recognized nationwide.

The apprentice must be willing to learn, have a servants attitude, care about the products they prepare, and have a keen interest in the Food Service field. They will need to be able to study in an independent, self directed academic environment. Their two years will take them into every area of Word of Life's Culinary Service Department. They will be thoroughly trained and have the opportunity to experience all Word of Life has to offer.

Statement of Purpose - This program is designed to train men and women in the major aspects of the Food Service field over a period of two years.

Application Requirements:
  1. All applicants need to be High School graduates.
  2. Food Service industry experience. A minimum of 600 hours.
  3. Each applicant needs to be a graduate of the Word of Life Bible Institute.
  4. Have a keen desire to serve the Lord with all their heart.
  5. Be willing to sign a contract for the two year period.
  6. Applicants must be self motivated and able to work in a self-study environment.
Benefits to the apprentice:
  1. Life insurance, medical coverage and paid vacation time
    • Meat Cutting
    • Pantry
    • Nutrition
    • Snack Shak Operations
    • Catering
    • On the job training in the following areas:
      • Sanitation
      • Purchasing
      • Baking
      • Food Preparation
    • Menu Writing
    • Buffets
    • Biblical Management
  3. Pay raises are given based on performance.
  4. Uniforms are provided.
  5. The applicant will be a part of Word of Life's full time staff for the two years that they serve their apprenticeship.
After acceptance on the full time staff of Word of Life the apprentice will be scheduled under the supervision of Executive Chefs in the following areas:

Food Preparation - preparation of fresh fruits, vegetables, meats and entrees for large and small groups.

Baking - making of breads, rolls, pastries, pies, cookies and donuts. Ice cream production.

Purchasing - how to work with purveyors, place orders, receive and store deliveries.

Sanitation - A National Restaurant Association approved course that will be very practical, educational and informative.

Inventory - proper inventory procedures, product cuttings, visits to major suppliers.

Meat Cutting - basic instruction in the lost art of meat cutting and identification of the meats most often used.

Pantry - salad preparation, cold food presentations (garde mange) and ice carvings.

Tableservice - waiting tables, hosting guests, dining room setup and procedures.

Snack Shak Operations - all phases of Snack Shak operations will be covered.

Buffets and Catering - off premise catering, buffet setup and presentation.

Menu Writing - College, camp, resort, and snack shak menus will be written.

Biblical Management - will be taught by seasoned managers using the book by the same title.

Nutrition - A college level course that covers the practical aspects of nutrition.

In summary, the goals of our program are to:
  1. To train and equip young men and women in all aspects of operating, serving in, or being a part of a Christian food service operation such as a Christian camp, conference center or school.
  2. To help you grow, mature and achieve your potential as a Christian while serving the Lord and fellow believers.
Requirements for successful completion of the program
  1. Follow through with our policy agreement on a regular basis.
  2. Complete a logical and legible log book to be used for your future career.
  3. Complete a Special Functions Notebook.
  4. Read the text Cooking Essentials for the New Professional Chef.
  5. Complete the Sanitation Course.
  6. Complete the Nutrition Course.
  7. Build a recipe file.
  8. Satisfactorily complete all on-the-job work assignments.
In closing, it has been said that.....

The term "chef," although frequently used to describe anyone who cooks, is considered a mark of respect by those within the profession. The title is one that can only be earned through diligent practice and dedication. Those chefs who have made (or will make) the most lasting impression on this industry know that their success depends on their ability to fulfill many different roles. A true chef is, among other things, a lifelong student, a teacher, a craftsperson, a leader, and a manager. An open and inquiring mind; an appreciation of, and dedication to, quality and excellence; and a sense of responsibility to self and the community are among the professional chef's cardinal virtues.

Quoted from Cooking Essentials for the New Professional Chef.

For more information, contact Culinary Services

"I believe it is the responsibility of every generation to reach their generation for Christ" - Jack Wyrtzen