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National Apprenticeship Week

Each day this week, we’re showcasing a different path to apprenticeship tracks across restaurants, foodservice and hospitality: from today’s restaurant workers, to high school students looking to start their first jobs, to military veterans looking for a career after their transition, the next generation has access to apprenticeship programs to support their career development and professional growth.
 

Day 7: The Many Pathways to Apprenticeship

Today is the last day of National Apprenticeship Week!

Thank you for celebrating NAW with us! ! 

We’re sharing our new graphic to demonstrate the Foundation’s work to expand and grow apprenticeship across restaurants and foodservice, and how apprenticeship can work for a variety of audiences at different stages in their career. 

Check it out below or download here


Day 6: Future Focus - Connecting Opportunity Youth to Apprenticeship 

Through our connections with local community-based organizations providing workforce readiness and soft skills training, we’re helping young adults not enrolled in school learn their very first job skills to take with them wherever they go. We do this through our Restaurant Ready (RR) program, partnering with-community based organizations to provide youth with skills training and job opportunities.  
 
Similar to ProStart, we’re now connecting Restaurant Ready to Line Cook apprenticeship through the US DOL Youth Readiness Apprenticeship Grant, Restaurant Youth Registered Apprenticeship (RYRA). RR participants can now continue their career in restaurants and hospitality upon completing their Restaurant Ready curriculum to earn higher pay right away. 
 
Delaware is another one of the four pilot sites connected to this work focused on young adults. The Delaware Restaurant Association (DRA) works closely with the Wilmington Job Corps Center to train young adults in Bethany Beach, Delaware. With a huge shortage of properly trained cooks, the program allows the DRA to grow their restaurant workforce directly through the state.  
 
We spoke with him Chef Joseph Rocchi, Culinary Director at the Wilmington Job Corps Center, and Raelynn Grogan, Director of Education, Delaware Restaurant Association Educational Foundation, to gain insights on how they think the program is making a positive impact. 

Read our interview with Chef Joseph Rocchi and Raelynn Grogan here

Top Stats on Restaurant Ready and the Restaurant Industry

Coming up: On our final day of #NAW, we’re celebrating all of the ways into apprenticeship through the NRAEF. See you tomorrow!

The Restaurant Youth Registered Apprenticeship program is made possible through a grant from the U.S. Department of Labor's Employment and Training Administration which is financing 77% of the total program costs, of $6.5 million, with industry leveraged resources of 23%.

 

Restaurant Youth Readiness Apprenticeship (RYRA)

76.57% of the total costs of the program or project will be financed with Federal money

$4,999,478.40 million was awarded to the NRAEF from the DOL

23.43% ($1,529,764 in leveraged resources) will be financed by non-governmental sources
 


Day 5: Future Focus - Connecting Apprenticeship to ProStart

Over 150,000 ProStart students across the country not only learn the ins and outs of the restaurant industry – many of them go on to work in a restaurant. That’s why we’re now connecting ProStart to apprenticeship to help young high school students earn credits towards an apprenticeship program and enroll in apprenticeship to Fast track their way to restaurant leadership, right out of high school.  

Chef David Bochmann is the Instructor for Cherry Creek Innovation Campus’ (CCIC) ProStart program in Centennial, Colorado. CCIC is a stand-alone college and career preparedness facility accessible for high school students. Through the US DOL Youth Readiness Apprenticeship Grant, Restaurant Youth Registered Apprenticeship (RYRA), Colorado is one of four pilot states linking young adult programs to apprenticeship. We spoke with him about how ProStart students benefit from having access to these kinds of programs. 

Read our interview with Chef David Bochmann about connecting ProStart to Apprenticeship here

Top Stats on ProStart and the Restaurant Industry


Coming up: We’re continuing our “Future Focus” to discuss opportunity youth – young adults not connected to school or work – and how apprenticeship can support their journeys to training and job skills for lifelong employment. 
 

The Restaurant Youth Registered Apprenticeship program is made possible through a grant from the U.S. Department of Labor's Employment and Training Administration which is financing 77% of the total program costs, of $6.5 million, with industry leveraged resources of 23%.

 

Restaurant Youth Readiness Apprenticeship (RYRA)

76.57% of the total costs of the program or project will be financed with Federal money

$4,999,478.40 million was awarded to the NRAEF from the DOL

23.43% ($1,529,764 in leveraged resources) will be financed by non-governmental sources

 

Day 4: Veteran's Day Feature: Transitioning Veterans into Apprenticeship

In 2019, there were over 284,000 unemployed veterans, according to the U.S. Department of Labor, and over half of those veterans were between the ages of 29 and 54. While COVID19 has impacted the restaurant industry, businesses are adapting, and even growing their workforce, leaving plenty of opportunities for our nation’s veterans to pursue careers in restaurants and foodservice. 

Restaurant careers are the perfect match for those transitioning into civilian life from the military. Like life in the armed forces, working in a restaurant requires organization, the ability to quickly follow orders and keen attention to details. And restaurant and foodservice companies are committed to supporting our nation’s heroes, actively looking for veterans to hire and place into job opportunities as they journey through civilian life.  

To connect restaurant businesses with veterans passionate about restaurant careers, the NRAEF’s restaurant management apprenticeship program can now serve as on-the-job training for our nation’s veterans through the Veteran Apprenticeship and Labor Opportunity Reform (VALOR) Act. 

Through VALOR, Restaurant Management apprenticeship is now approved for the GI bill, which provides veterans with educational assistance on costs like tuition and fees. Plus, Veteran apprentices have access to a taxfree monthly housing stipend while enrolled and are required to have at least one pay increase through the program. These benefits make it easier for veterans to work in restaurants, enroll in apprenticeship and immediately advance in their careers.  

As we celebrate Veterans Day, connect with us to find out how your company can become a registered apprenticeship program and serve our nation’s veterans with opportunities, on-the-job training and careers for a brighter future. 

P.S. Find out more about VALOR and the Foundation’s work to support transitioning veterans from an interview with Ed Walden, Director of Military Programs with the NRAEF (link to Restaurant.org article). 

 

Top Stats on Apprenticeship for Veterans


Coming up: Tomorrow, we're looking to the future and will talk about how we're connecting ProStart students to apprenticeship opportunities. 

 

Day 3: Appreciation for Line Cooks – Advancing Careers through Registered Cook Apprenticeship

According to the U.S. Bureau of Labor Statistics the overall employment of cooks is projected to grow 10 percent from 2019 to 2029, much faster than the average for all occupations. And for any restaurant or foodservice operation to succeed, they need line cooks to get them there. 

On day three of National Apprenticeship Week, we’re taking the time to celebrate the nation’s line cooks - and the paths to get there - through the NRAEF's Registered Cook Apprenticeship Program (RCAP).

Funded by the Conrad Hilton Foundation, the Lumina Foundation, and the U.S. Department of Labor, RCAP is geared toward helping people achieve their career goals as well as continuing the foodservice industry’s commitment to advancing diversity inclusion. Out of all cooks working in the restaurant industry, 41 percent are women, 34 percent are Hispanic, and 17 percent are Black, according to U.S. Bureau of Labor Statistics.

RCAP supports entry level workers, like dishwashers and waitstaff, as they advance to line cooks, the next step in their career progression. Line Cooks have a key role in foodservice operations to ensure consumers receive the high-quality food they crave. The line cook duties span across several activities such as preparing ingredients and menu items. They must follow safe food handling procedures for receiving, storing, preparation and cooking and maintain cleanliness. They also assist other team members and deliver food in a fast-paced environment.

Enrolling in RCAP can lead to an increase in earnings for restaurant workers between 10 and 25% within 6 months to a year. The career advancement doesn’t stop there: a line cook’s first promotion may include assistant chef, sous chef or head cook. Further along the career ladder are options to pursue even higher-paying positions, like head chef or manager. 

As restaurants look to recover from the coronavirus pandemic, line cooks will continue to play a critical role in moving the industry forward. With plenty of job opportunities in the line cook occupation, entry level workers are the perfect candidates to pursue line cook apprenticeship, earn more money and continue advancing their careers

 

Top Stats on Registered Cook Apprenticeship Program


Coming up: Tomorrow, we’ll celebrate our nation’s veterans and highlight one of our newest programs, focused on transitioning veterans into apprenticeship programs. 

 

Day 2: Hospitality Sector Registered Apprenticeship: Journey from Apprentice to Lodging Manager

Yesterday, we highlighted one part of the Hospitality Sector Registered Apprenticeship program focused on Restaurant Management. Today, we’re talking about Lodging Management apprenticeship, developed for rising hospitality managers. 

The AHLA Foundation Lodging Manager apprenticeship program also combines on-the-job training and related education to advance employees to management careers. The related training instruction of the AHLA Lodging Manager apprenticeship program is built on people skills and operational knowledge, critical skills needed for a successful career in the hotel and lodging industry. 

Apprentices learn supervisory skills and operational areas of hotel management, such as effective communication, staffing and scheduling, financial management, marketing and sales and more. 

Similar to RM, LM apprentices usually take between 6 – 12 months to complete their program. See more of the specifics on the Lodging Management Apprenticeship program here

 

Top Stats on Lodging Management Apprenticeship



Impact Story: Apprenticeship 'Skyrockets' Hotel Manager's Career - Even Through Pandemic

Coming up: Tomorrow, we’ll talk about our Line Cook Apprenticeship program – one of our newest tracks for restaurant workers.

 

Day 1: Hospitality Sector Registered Apprenticeship: Journey from Apprentice to Restaurant Manager


Welcome to our kickoff of National Apprenticeship Week!


We’re starting our celebration by featuring our first venture into apprenticeship with Restaurant Management, the NRAEF’s first registered apprenticeship program, started in 2016.

In the Restaurant Management program, entry level workers participate in a competency-based program involving on-the-job training and classroom work. Restaurant Management apprenticeship participants receive training on the Fundamentals of restaurant leadership and operations and Skills in financial management and marketing. The program takes anywhere from 6 months to 2 years to complete for participants to become Restaurant Managers.
 

Top Stats on Restaurant Management Apprenticeship



Coming up: Tomorrow, we’ll talk about our Lodging Manager Apprenticeship program.


Learn more about Registered Apprenticeship from our program partners

 

                

 

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