What are the main disadvantages to apprenticeship training?

Lack of a well-structured training environment
 Poor chef supervisor training skills
 Omission of a well-defined, high-quality job performance criterion

Apprenticeship programs combine on-the-job training (OJT) and classroom training, with a
skilled and experienced chef conducting the OJT during the apprenticeship period. The purpose
of this training is to learn practical culinary skills on the job. Apprentices learn the theoretical
side of the culinary profession in classes they attend outside the job. Subjects covered in
classroom training are safety, sanitation, communication skills, mathematics, supervisory
management, law, food cost control procedures, purchasing, and nutrition.