The Broadmoor Culinary Apprenticeship Program is dedicated to the development and mentorship of passionate and engaged culinary professionals throughout the industry. Our goal is give the next generation of our industry the real world, practical knowledge and experience that they need to be leaders in the industry and practitioners of the craft of professional cooking.
Our program is an advanced two-year program designed to train chefs that have already received a fundamental culinary education. Qualified candidates for enrollment will have a minimum of a certificate in Culinary Arts (or related field of study). Successful apprentices will excel in classical cooking fundamentals and graduate from the program an emerging leader, capable of working any station in a five star or five diamond resort around the world. Our goal is to graduate apprentices into Junior Sous Chef roles at The Broadmoor.
24-month long progressive program with a focus on monthly progressive curriculum designed to engage the apprentice and create a competitive feel to the program. These assignments will allow the apprentice to engage with their chefs & mentors, learn a variety of cooking methods and to accept constructive criticism throughout the process. Within the two-year program, the apprentice will have approximately 8 each 3-month rotations through a selection of the following possible locations:
All apprentices are tasked to complete the ACF Digital requirements which include the following: To complete 4,000 hours of skilled work, to upload 502 images of specific product and equipment from the industry, to complete the 10 specified section quizzes, and to provide transcripts from an accredited Culinary Arts Program or Degree.
All apprentices will additionally be tasked to complete one Mentor Class and one Skills Class every 4-6 weeks as well as to attend a round table Chef Meeting to discuss all tasks and updates on property. Every Skills Class will require the attendance of a Chef lead demonstration on a singular topic. The Apprentices will then be expected to practice that focused skill and present a replica of the assigned skill to the Chef Mentors. The following weeks all Apprentices will be tasked with practicing and executing their Mentor Class topic. The 24-month Mentor Classes and Skill Lessons are laid out when each individual begins their Apprenticeship as well as reviewed at every Round Table Chef Meeting. Mentor classes range from the completion of the 5 grand sauces to pasta production and the execution of a variety of proteins. Apprentices are expected to work with the Chef Mentors as well as any additional Chef’s on property to research and test their Mentor Class presentation dishes.
Throughout the 24-months, collaborative tasks are assigned ranging from a Bakery presentation to a Garde Manger cold platter presentation and concluding with The Final Dinner presentation consisting of a 6-course meal created by the Apprentices and presented to the Chef Mentors, The Executive Sous Chef, Executive Chef, and the Food and Beverage Vice President. The Final Dinner serves as the last practical for Apprentices as well as their final showcase of all skills they have acquired and perfected.
Throughout the second year of the apprenticeship the students will work toward the completion of the Certified Sous Chef exam through the ACF. This will include a written exam and the completion of a cooking practical. After the completion of the Apprentice’s Final Dinner, the graduating class will work towards completing the cooking practical to qualify for the Certified Sous Chef. Once both the written exam and the practical exam are passed and the ACF digital work is completed the student will be awarded the Certified Sous Chef document from the ACF to state that the individual has met the national knowledge and skill standards.
If not already acquired from their accredited culinary program, the Serve Safe exam will be given to the individuals with the expectation of full class compliance and a minimum passing rate.
Apprentices are also tasked with assisting the Broadmoor Golf Club and Grounds employees by playing a vital role in the success of the Broadmoor Farm. This would include all steps from planting, maintaining, harvesting, and turning over the Broadmoor Farm each season. The Broadmoor Farm is located on a section of our East Golf Course. Apprentices and property chefs are encouraged to showcase these products on their seasonal restaurant menus as well as daily specials. In addition, apprentices will be provided with the opportunity to take field trips to local manufactures of Broadmoor providers. Additional classes and experiences may be provided for all apprentices to complete as well, these classes and experiences are subject to change.
Our program is a fundamental 18-month program designed to train chefs and provides a fundamental culinary education. Qualified candidates for enrollment will have a minimum of a High School Diploma or a GED with preferred 2 years of entry level culinarian experience. Successful apprentices will excel in classical cooking fundamentals and graduate from the program as a leading culinarian. Our goal is to graduate apprentices into a Lead Cook 1 role at The Broadmoor.
18-month long progressive program with a focus on monthly progressive curriculum designed to engage the apprentice and create a competitive feel to the program. These assignments will allow the apprentice to engage with their chefs & mentors, learn a variety of cooking methods and to accept constructive criticism throughout the process. Apprentices will be tasked to complete frequent skills courses taught by the Broadmoor Chef Mentors. Additional classes and experiences may be provided for all apprentices to complete as well, these classes and experiences are subject to change.
Within the 18-month program, the apprentice will have approximately 6 each 3-month rotations through a selection of the following possible locations:
All apprentices are tasked to complete the NRF Digital requirements which include the following: to complete 2,000 hours of skilled work, to complete Manage First Hospitality Accounting course, to complete Manage First Purchasing course, to complete Manage First Human Recourses Management & Supervision course, and to complete the SERV Safe Manager certification.
Throughout the program the apprentices will be working towards the Kitchen Manager program through the CRF. This will include working through a specified list of competencies outline by the CRF and the Broadmoor. Upon completion, Apprentices will receive the Kitchen Manager Certificate through the CRF to state that the individual has met the Colorado State standards for culinary knowledge and skills.
The Serve Safe exam will be provided to the individuals with the expectation of full class compliance and a minimum passing rate.
Apprentices are also tasked with assisting the Broadmoor Golf Club and Grounds employees by playing a vital role in the success of the Broadmoor Farm. This would include all steps from planting, maintaining, harvesting, and turning over the Broadmoor Farm each season. The Broadmoor Farm is located on a section of our East Golf Course. Apprentices and property chefs are encouraged to showcase these products on their seasonal restaurant menus as well as daily specials. In addition, apprentices will be provided with the opportunity to take field trips to local manufactures of Broadmoor providers.
