Chef Apprenticeship (A.A.S.)
Culinary Arts Option

    (Not designed for transfer students)

Purpose

The Chef Apprenticeship (Culinary Arts Option) program prepares students to seek employment as a chef, sous chef, banquet chef, garde manager chef, kitchen manager, or lead cook in the food service, institutional foods, or hospitality industries, and to obtain their Journeyperson Cook's certification from the Pennsylvania Apprenticeship and Training Council, cooperating with the Bureau of Apprenticeship and Training, U.S. Department of Labor. This program requires 6,000 hours of supervised and documented on-the-job training, as well as academic courses that support and enhance the work experience. This work can be accomplished in three years of full-time employment and part-time study.

Program Objectives

A graduate should be able to:

  • work and communicate effectively with others.
  • Demonstrate professional interpersonal skills, attitudes, and work habits.
  • apply principles of effective supervision of employees.
  • exhibit a working knowledge of food service and culinary terminology, materials, and equipment.
  • plan, develop, and produce appropriate menus and foods that meet employers' criteria.
  • understand and apply current basic principles of nutrition.
  • obtain certification in Applied Food Service Sanitation.
  • obtain certification from the U.S. Department of Labor, Bureau of Apprenticeship and Training.

Curriculum

First Semester

HOS 111

Introduction to the Hospitality Industry

3

HOS 130

Hospitality Sanitation and Safety

3

HOS 191
(8 Credit Hours)

Culinary Arts Practicum I

2

Second Semester

ACC 110

Business Math

3

HOS 225

Culinary Arts I

3

HOS 192
(8 Credit Hours)

Culinary Arts Practicum II

2

Summer Session

CIS 110

Information Systems for Mgt. w/ Computer Applications

3

ENG 101
(6 Credit Hours)

English Composition I

3

Third Semester

HOS 226

Culinary Arts II

3

HOS 220

Menu Planning / Costing / Design

3

HOS 193
(8 Credit Hours)

Culinary Arts Practicum III

2

Fourth Semester

HOS 235

Baking and Pastry Arts I

3

HOS 151

Purchasing for Hospitality Operations

3

HOS 294
(8 Credit Hours)

Culinary Arts Practicum IV

2

Summer Session

HIS 103, 105, or 107

History of Western Civilization

3

ENG 117
(6 Credit Hours)

Writing for Business and Industry

3

Fifth Semester

PEH 206

Basic Nutrition

3

HOS 295

Culinary Arts Practicum V

2

HOS 227
(8 Credit Hours)

Culinary Art III

3

Sixth Semester

Elective

Speech or Spanish

3

HOS 296

Culinary Arts Practicum VI

2

HOS 228
(8 Credit Hours)

Culinary Arts IV

3

Summer Session

Elective

Economics, Anthropology, Psychology, Sociology, Geography1

3

Elective
(6 Credit Hours)

Humanities, Social Sci, or Math / Science / Computer Sci

3

1GEO 207 Food and Culture is recommended.

TOTAL SEMESTER HOURS CREDIT: 66