The first RACA Chefs Apprenticeship – the Royal Academy of Culinary Arts Specialised Chefs Course at Bournemouth & Poole College – has been running since 1989 and is a three year, block release programme. The RACA Chefs Apprenticeship at University of West London is a day release programme which has been running since 1993 and the RACA Chefs Apprenticeship at Westminster Kingsway College, also a day release programme, began in 2012.
The first RACA Professional Restaurant Service and Management Apprenticeship is due to be piloted at the University of West London in September 2014.
Each course is unique but all follow the same guidelines and philosophy, and are verified and monitored by the Royal Academy of Culinary Arts.
WHAT ARE THE ROYAL ACADEMY OF CULINARY ARTS CHEFS APPRENTICESHIPS?
The apprenticeships are three year vocational courses aimed at aspiring young chefs aged between 16 and 19 years old. The RACA apprenticeship is a pioneering approach to deliver a comprehensive training to young people whilst enabling them to work in the finest establishments in the UK.
The point of difference between an RACA Apprenticeship and a routine apprenticeship is the standard of employer and establishment at which the apprentice is employed during their training, as well as the ‘add-ons’ which form part of the curriculum. In addition to the standard qualifications undertaken on the course, at the end of the three years apprentices sit the RACA final exam. If the candidate is successful they will achieve the Royal Academy of Culinary Arts Diploma and become a Graduate of the RACA.
WHAT IS THE ROYAL ACADEMY OF CULINARY ARTS PROFESSIONAL RESTAURANT SERVICE & MANAGEMENT APPRENTICESHIP?
The RACA is widely recognised as the premier association of Chefs, Pastry Chefs and Restaurant Managers in the UK. It is well respected by the industry and other professional bodies and, most importantly, it is synonymous with excellence in training. Excellence is sought in all aspects of the RACA Apprenticeships: the apprentices; the lecturers; the colleges; the employers; and the course content.
The RACA apprenticeships are rigorous and challenging: they equip apprentices with a wide range of in-depth skills underpinned by sound theoretical knowledge and aim to provide employers with the best trained chef and front of house apprentices in the industry. The curriculum is cutting edge, being built on traditional foundations whilst taking in modern developments and draws from an internationally renowned body of knowledge.
An equally important part of the apprenticeship is the pastoral care given to the apprentices during the three years. Each college undertaking to run an RACA apprenticeship must appoint a tutor whose role it is to fully support the apprentices throughout their training in both their work and personal lives.
Creating the leaders of tomorrow
This programme of study aims to develop the individual in the practical, theoretical and intellectual aspects of food and the hospitality business in order to lay the foundations for a career as an active practitioner and ambassador of the Royal Academy of Culinary Arts. It aims to turn out young chefs and professional restaurant management and service professionals whose objective is to gain sustainable employment and to act as role models for the next generation. This role carries with it responsibilities which are recognised across the global industry, as such individuals possess the talent required to work in this international profession.
Apprenticeships are a great option for school leavers who want to get straight onto the career ladder. An Advanced Apprenticeship is equivalent to 2 A levels or 1 vocational A level.