COEUR D’ALENE, Idaho – North Idaho College has introduced a new culinary arts sous-chef apprenticeship program aimed at bridging the gap between academic learning and real-world kitchen experience.
The program partners with local restaurants to provide students with hands-on experience not covered in traditional coursework.
Vicki Isaacson, North Idaho College Dean of Instruction Workforce Education, highlighted the program’s benefits for both students and the local economy.
“They do need entry level workers in their kitchen, but they need people with experience that have those managerial level skill sets because employers don’t have the time to train everybody with through all those skill sets themselves,” Isaacson said. “So if they can get some of those skills through a program like this, then it helps them to be able to promote those individuals at a quicker level.”
Students who complete the apprenticeship program will earn an Associate of Applied Science degree and will be eligible to take the exam for Certified Sous Chef. Applicants need to have a high school diploma or GED and six months of food service experience to join the program.
