The Chef Apprenticeship Program is a nationally recognized, industry-driven training program sponsored by the American Culinary Federation (ACF) and the U.S. Department of Labor. Designed to prepare students for professional culinary careers, this comprehensive two-and-a-half-year program combines academic instruction with extensive hands-on work experience under the supervision of certified chefs.

Admission to the program requires applicants to be at least 18 years of age and possess a high school diploma or equivalent. Students accepted into the program benefit from a structured curriculum that blends classroom learning with real-world application in professional foodservice environments.

The academic portion of the program emphasizes both foundational and advanced culinary competencies, including baking and pastry techniques, menu planning and development, food purchasing and cost control, beverage management, sanitation and safety, and classical and contemporary food preparation methods. These courses are designed to support and enhance the on-the-job learning experience.

Upon securing approved job placement, students are enrolled as registered apprentices with the American Culinary Federation Educational Institute and officially registered with the U.S. Department of Labor. Apprentices are formally indentured to supervising chefs and the sponsoring ACF affiliate chapter and must complete 4,000 hours of documented, paid work experience. This immersive training ensures graduates develop the technical skills, professionalism, and work ethic required in today’s culinary industry.

The program consists of 67 credit hours and culminates in the awarding of an Associate of Applied Science degree. Graduates leave the program well-prepared for employment in a variety of foodservice settings and positioned for continued professional growth and certification within the culinary field.

(Major Code 2440; CIP Code 12.0503)

Chef Apprenticeship Program web page

Program Learning Outcomes

Johnson County Community College (JCCC) is committed to offering high-quality affordable programs that focus on developing knowledge and skills conducive to life-long learning. Both the General Education Student Learning Outcomes and Institutional Learning Outcomes convey JCCC's approach to programmatic outcomes. Additionally, students who successfully complete the Chef Apprenticeship, AAS from JCCC will be able to:

  • Master all aspects of baking, cooking, and food preparation, from making simple salad dressings to artisanal bread, to butchering an entire hog and producing smoked hams and complex sausages, including grade-manger (cold-food preparation).
  • Develop the skillset for supervisory and human resources management.
  • Understand kitchen facilities design and management, including safety and sanitation.
  • Learn the basics of nutrition and healthy meal planning.
  • Become proficient in hospitality accounting and operational cost control for profit.
  • Demonstrate best practices in purchasing and menu design planning.