Tyson Foods, Inc. Partners with American Culinary Federation Education Foundation Apprenticeship Program

ST. AUGUSTINE, Fla., April 7, 2014 /PRNewswire-USNewswire/ --Tyson Foods, Inc. (Tyson) has pledged its support to the training of future chefs by partnering with the American Culinary Federation Education Foundation (ACFEF) apprenticeship program. The partnership support from Tyson will help advance ACFEF's apprenticeship program through the development of new instructional and marketing materials, and upgrades for the program's online tools.

ACFEF's apprenticeship program, which is registered with the U.S. Department of Labor, combines paid on-the-job training with related classroom instruction for individuals interested in hands-on learning while working in the culinary field. Apprentices who complete the program have the opportunity to receive an American Culinary Federation Certified Culinarian^® or Certified Pastry Culinarian^®, nationally recognized culinary designations.

"The partnership between ACFEF and Tyson is one that we are extremely excited about," said Tiffany Jetter, foodservice communication brand manager at Tyson Foods, Inc. "We were searching for something that would help us make a difference for young culinarians. When ACF came to us with this opportunity we instantly knew it was something we wanted to be involved with. At Tyson, we understand the strength in building a strong foundation to ensure continued success for the future which we believe this program will do."

The ACFEF apprenticeship program reaches more than 1,000 apprentices and supervising chefs nationwide. Depending on prior experience, participants are required to complete a minimum of a two-year program or a three-year program at a sponsoring house, which are restaurants and foodservice facilities approved to mentor ACFEF apprentices. In addition, apprentices must complete a minimum of 445 hours of related outside instruction from a qualified source.

"I am delighted that Tyson Foods has partnered with the American Culinary Federation's Education Foundation," said Kevin Clarke, CCE, J.D., chair, ACFEF Apprenticeship Committee. "We are thankful for the much-needed financial support. This partnership will help enable us to adapt to the needs of the next generation of culinary apprentices and ensure the forward progress of the program and its offerings."

During their apprenticeship, participants are mentored by experienced chefs who take them through 10 stations designed to include all aspects of what a professional chef needs to know. Stations include baking and pastry, fabrication, soup and sauce, and supervisory development, and are supplemented with workbooks. Apprentices document their progress and learned culinary skills through an online program that allows them to interact with additional instructors and peers, showcase their work, and track their completed stations and hands-on hours.

In 1979, ACFEF created a set of national guidelines for the apprenticeship program through the efforts of Jack Braun, CEC^®, AAC^®, HOF; Ferdinand Metz, CMC^®, WGMC, AAC^®, HOF; and L. Edwin Brown, HAAC, HHOF. They were then able to register the program with the U.S. Department of Labor and made it a nationally recognized program. In August 2012, ACFEF received the 21st Century Apprenticeship Trailblazer and Innovator award from the U.S. Department of Labor for its partnership with the U.S. Army on an apprenticeship program for enlisted soldiers. Interested industry professionals can start an apprenticeship program in their community through an application process. More information about the ACFEF apprenticeship program can be found at www.acfchefs.org/apprenticeship.

About the American Culinary Federation  
The American Culinary Federation, Inc. (ACF), established in 1929, is the standard of excellence for chefs in North America. With nearly 20,000 members spanning 200 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef^®, Certified Sous Chef^® and Certified Executive Pastry Chef^® designations the only culinary credentials accredited by the National Commission for Certifying Agencies. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org. Find ACF on Facebook at www.facebook.com/ACFChefs and on Twitter @ACFChefs.

About Tyson Food Service
Tyson Food Service is a division of Tyson Foods, Inc. (NYSE TSN). Plenty of companies specialize in one type of food. But only Tyson Food Service has the expertise, insights and production capabilities to give you so much more. More quality, more price points and more menu options—all from one trusted place. The 2,500+ products from Tyson Food Service cover all day parts, menu parts and price points across six core brands: Tyson®, BONICI®, Wright® Brand, Mexican Original®, IBP Trusted Excellence® and Lady Aster®. Visit www.TysonFoodService.com for more information on any of our products and business building tools that can be Working at the Heart of Your Menu™.

Media Contacts:
Chelsea Pillsbury: (904) 484-0226, [email protected]
Patricia Carroll: (904) 484-0247, [email protected]

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SOURCE American Culinary Federation