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

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

PR Newswire

ST. AUGUSTINE, Fla., April 7, 2014

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.

The American Culinary Federation, Inc. (ACF), established in 1929, is the
premier professional organization for culinarians in North America. With more
than 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 U.S. ACF is home to ACF Culinary Team
USA, the official representative for the U.S. in international culinary
competitions, and the Chef & Child Foundation to promote proper childhood
nutrition. Learn more at www.acfchefs.org and find ACF on Facebook at
www.facebook.com/ACFChefs and Twitter @ACFChefs.

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, cpillsbury@acfchefs.net
Patricia Carroll: (904) 484-0247, pcarroll@acfchefs.net

Logo - http://photos.prnewswire.com/prnh/20140106/DC41128LOGO

SOURCE American Culinary Federation

Website: http://www.ACFChefs.org
 
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