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.
Note: Metropolitan Community College students should seek specific counsel from the JCCC program personnel for the appropriate course plan and numbers.
Metropolitan Community College students should refer to Cooperative Program Information.
(Major Code 2440; State CIP Code 12.0503)
Associate of Applied Science Degree
|HMGT 121||Perspectives of Hospitality Management||3|
|HMGT 123||Professional Cooking I*||3|
|MATH 120||Business Mathematics* (or higher)||3|
|HMGT 120||Food Service Sanitation||1|
|HMGT 281||Culinary Arts Practicum I*||2|
|HMGT 273||Hospitality Cost Accounting*||3|
|HMGT 230||Professional Cooking II*||3|
|HMEC 151||Nutrition and Meal Planning||3|
|HMGT 282||Culinary Arts Practicum II*||2|
|HMGT 271||Seminar in Hospitality Management: Purchasing||3|
|HMGT 220||American Regional Cuisine*||3|
|HMGT 285||Culinary Arts Practicum III*||2|
|HMGT 226||Garde Manger*||3|
|HMGT 223||Fundamentals of Baking||3|
|HMGT 277||Seminar in Hospitality Management: Menu Planning*||3|
|HMGT 286||Culinary Arts Practicum IV*||2|
|HMGT 128||Supervisory Management||3|
|HMGT 228||Advanced Hospitality Management*||3|
|HMGT 288||Culinary Arts Practicum VI*||2|
Hospitality Program Electives
Total Program Hours: 75