I completed a 2+ year culinary apprenticeship sponsored by the American Culinary Federation [ACF], taught at Delgado Comm College, NOLA, which conferred a working chef certificaion as well as an AS degree. Students attended class on campus 2 days a week and were responsible to find themselves full-time paying jobs in dozens of locall supporting foodservice entities, where the chefs were loosely responsible to monitor the apprentices' work experience that theoreticaally corresponded with their schoolwork, changing employers at least every year. Somehow it worked becusee the network of supporting hotels & restaurant, etc. were cohesive, whereas an apprisal trinee leaves virtually Everything from a single mento.