Our unique Culinary Apprenticeship Program enables emerging chefs to receive hands-on instruction of every aspect of fine dining at our historic Colorado Springs resort. The three-year program gives each chef the opportunity to work in all of The Broadmoor's restaurants and cafés, working their way from sauces and butchering to classic techniques and skills necessary in the award-winning Summit and Penrose Room restaurants. Also offered is an optional fourth year of study devoted mainly to pastry and baking.
Unlike other culinary programs, The Broadmoor's apprentices are actual employees who work 40 hours a week at our resort in addition to completing five kitchen classroom hours at the WarrenTech campus in Lakewood, where they learn about food safety, nutrition and management. At the program's completion, each chef will have dedicated more than 6,575 hours to the program, rotating every three months to a new Broadmoor dining venue, including all nine restaurants, as well as taking on catering and banquet services.
Chefs who complete the program receive a Certified Cook title from American Culinary Federation (ACF), a Journeyman Cook certificate from the U.S. Department of Labor, Bureau of Apprenticeship, a ServSafe certificate for sanitation, a certificate in nutrition recognized by the National Restaurant Association and a foodservice management certificate also recognized by the ACF.