Chef Apprenticeship, AAS

The hospitality management program at JCCC is a comprehensive study of the food service and public lodging industries. The program is accredited by the American Culinary Federation Educational Institute Accrediting Commission.

The chef apprenticeship program at the college is sponsored by the American Culinary Federation and the U.S. Department of Labor. The three-year program has special admission requirements. You must be 18 years old and have a high school diploma or the equivalent.

The career program features formal course work along with the opportunity to actually practice such skills as baking, menu planning, food purchasing, beverage control and food preparation. After job placement, you join the American Culinary Federation Educational Institute for registered apprentice membership. Likewise, you register with the Department of Labor and will be officially indentured to supervising chefs and the sponsoring American Culinary Federation affiliate chapter for 6,000 hours. The program consists of 75 credit hours and leads to an associate of applied science degree.

(Major Code 2440; State CIP Code 12.0503)

Associate of Applied Science Degree

First Semester

HMGT 121Perspectives of Hospitality Management3
HMGT 123Professional Cooking I*3
MATH 120Business Mathematics* (or higher)3
HMGT 120Food Service Sanitation1
HMGT 281Culinary Arts Practicum I*2
Total Hours12

Second Semester

CPCAComputer Elective1
DIET 151Nutrition and Meal Planning3
HMGT 273Hospitality Cost Accounting*3
HMGT 230Professional Cooking II*3
HMGT 282Culinary Arts Practicum II*2
Total Hours12

Summer

ENGL 121Composition I*3
SPD 120Interpersonal Communication3
or SPD 121 Public Speaking
or SPD 125 Personal Communication
Total Hours6

Third Semester

Humanities Elective ^3
HMGT 271Seminar in Hospitality Management: Purchasing3
HMGT 220American Regional Cuisine*3
HMGT 285Culinary Arts Practicum III*2
Total Hours11
^

See all AAS general education electives

Fourth Semester

HMGT 226Garde Manger*3
HMGT 223Fundamentals of Baking3
HMGT 277Seminar in Hospitality Management: Menu Design Planning*3
HMGT 286Culinary Arts Practicum IV*2
Total Hours11

Fifth Semester

HMGT 231Advanced Food Preparation*4
HMGT 279Beverage Control3
PSYC 121Applied Psychology3
or PSYC 130 Introduction to Psychology
HMGT 287Culinary Arts Practicum V*2
Total Hours12

Sixth Semester

Hospitality Program Elective (see list below)3
HMGT 128Supervisory Management3
HMGT 228Advanced Hospitality Management*3
HMGT 288Culinary Arts Practicum VI*2
Total Hours11

Hospitality Program Electives

FL 135Basic Spanish for Hospitality Management3
HMGT 100ACF Junior Culinarian3
HMGT 130Hospitality Law3
HMGT 165Food Industry Compliance Safety3
HMGT 167Local Food Production3
HMGT 207Hospitality Human Resource Management*3
HMGT 238Advanced Garde Manger*3
HMGT 240Advanced Baking*4
HMGT 245Travel for Credit*3
HMGT 248Confectionery Arts3
HMGT 250Introduction to Catering3
HMGT 268Hospitality Managerial Accounting*3
HMGT 270Meat and Fish Identification and Fabrication*3
HMGT 292Special Topics:*3

Total Program Hours: 75