(Gauteng) – The concept of apprenticeships is almost as old as the concept of work. Some 4 000 years ago, the Babylonian Code of Hammurabi compelled artisans to teach their crafts to the next generation.

GOOD NEWS: Amelia Hutchinson: trainer extraordinaire.

Through the centuries, apprenticeship practices have evolved to what we know today. In the culinary world, particularly in Europe, it is common for a young person to train in-house and learn from an established chef.

Following this proud tradition of young people learning from masters, ChefMLK School of Cooking is introducing an apprenticeship programme of its own. “We are expanding opportunities for young people by extending the apprenticeship entry into the industry,” says Amelia Hutchinson, senior culinary lecturer at ChefMLK School of Cooking. “We are also the only school of cooking on the East Rand, which makes the apprenticeship programme great news for youngsters from around here.”

The ChefMLK apprenticeship programme will be launched at the end of June with its first intake of first-year apprentices. The cooking school can accommodate groups of 12 apprentices at a time.

The apprenticeship is a three-year programme that culminates in a diploma. Each year consists of six one-week block release modules at the cooking school, combined with hands-on training in a commercial kitchen. In practical terms it sees trainee chefs working at an establishment and being released for a week per month to attend lectures at the cooking school.

For the full story: SA Good News.