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; CIP Code 12.0503)

Chef Apprenticeship Program web page

Associate of Applied Science Degree

First Semester

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

Second Semester

Computer Elective (any CSS course)1
DIET 151Nutrition and Meal Planning3
HMGT 230Professional Cooking II*3
HMGT 273Hospitality Cost Accounting*3
HMGT 282Culinary Arts Practicum II*2
Total Hours12


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

Third Semester

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

Fourth Semester

HMGT 223Fundamentals of Baking3
HMGT 226Garde Manger*3
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
HMGT 287Culinary Arts Practicum V*2
PSYC 121Applied Psychology3
or PSYC 130 Introduction to Psychology
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
Total Program Hours: 75

Hospitality Program Electives

FL 135Basic Spanish for Hospitality Management3
HMGT 100ACF Junior Culinarian3
HMGT 130Hospitality Law3
HMGT 167Local Food Production3
or SAG 167 Local Food Production
HMGT 170Value-Added Production3
or SAG 170 Value-Added Production
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
SAG 165Farm Producer Food Safety3

This course has registration requirements.


See all AAS general education electives.