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:
All applicants need to be High School
graduates.
Food Service industry experience.
A minimum of 600 hours.
Each applicant needs to be a graduate
of the Word of Life Bible Institute.
Have a keen desire to serve the Lord
with all their heart.
Be willing to sign a contract for
the two year period.
Applicants must be self motivated
and able to work in a self-study environment.
Benefits to the apprentice:
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
Pay raises are given based on performance.
Uniforms are provided.
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.
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:
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.
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
Follow through with our policy agreement
on a regular basis.
Complete a logical and legible log
book to be used for your future career.
Complete a Special Functions Notebook.
Read the text Cooking Essentials
for the New Professional Chef.
Complete the Sanitation Course.
Complete the Nutrition Course.
Build a recipe file.
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.
