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Chef Apprenticeship
Occupational major This major is primarily designed for job preparedness. Students who are considering transferring to a baccalaureate institution should be aware that decisions on transferability of courses are made by the baccalaureate institutions and differ from school to school. Students should contact the Transfer Center early in their academic programs to determine which courses will transfer to the college of their choice.
Department of Business Studies
Penn 401 • Phone: 968-8227
Upon successful completion of the major requirements, apprentices
will be awarded an Associate of Arts Degree from the College and
Journeymen Cooks papers from the United States Department of Labor.
Major requirements include 6,000 hours of supervised
and documented on-the-job training and educational courses
that support and enhance the work experience.
The College offers this major in conjunction with the
Department of Labor, Bureau of Apprenticeship Training and
participating food service employers. This major has been registered
with and approved by the United States Department of Labor,
Bureau of Apprenticeship and Training.
This Associate Degree program qualifies graduates to compete
for various entry-level cook/pastry careers in the hospitality
management, foodservice, institutional foodservice, commercial
baking, and lodging industries, depending upon which emphasis is
selected. Program requirements can be completed in a
three-year period of part-time study, full time employment. Graduates
seek employment in positions with job titles such as chef, sous
chef, pastry chef, baker, foodservice production supervisor,
kitchen manager, garde manger chef, lead cook.
Graduates of this program are able to
- work and communicate effectively with others through oral,
written or graphics means to demonstrate interpersonal skills, attitudes
and work habits that comprise acceptable professional behavior;
- distinguish among moral and ethical aspects as applied to
foodservice occupations;
- utilize principles of effective management in the supervision
of employees;
- plan, develop, and produce appropriate foods and menus
which meet the criteria of hotels, restaurants and/or institutions;
- organize and produce foods or bakery commodities in a variety
of settings;
- exhibit a knowledge of foodservice, culinary, and baking
industry terminology;
- exhibit a knowledge of basic nutrition;
- become certified in Applied Foodservice Sanitation;
- become certified by the United States Department of Labor, Bureau
of Apprenticeship and Training.
Chef Apprenticeship: Foods Emphasis
Curriculum Code No. 2056
Degree Course Requirements
| COMM110 |
Effective Speaking 2 | 3 |
| COMP110 |
English Composition I A,B,1 | 3 |
| HIST152 |
U.S. History II 4 | 3 |
| HLTH120 |
Nutrition 3 | 3 |
| HRIM100 |
Introduction to Tourism and Hospitality | 3 |
| HRIM105 |
Safety and Sanitation Certification Course |
3 |
| HRIM120 |
Basic Food Preparation and Management B | 3 |
| HRIM121 |
Advanced Food Preparation and Management B,7 |
3 |
| HRIM130 |
Baking and Decorating -- Techniques and Procedures B | 3 |
| HRIM131 |
Buffet Planning and Preparation/Basic B | 3 |
| HRIM132 |
Buffet Planning and Preparation/Advanced B | 3 |
| HRIM140 |
Culinary Arts Practicum B | 2 |
| HRIM141 |
Culinary Arts Practicum B,8 | 2 |
| HRIM142 |
Culinary Arts Practicum B | 2 |
| HRIM143 |
Culinary Arts Practicum B | 2 |
| HRIM144 |
Culinary Arts Practicum B | 2 |
| HRIM145 |
Culinary Arts Practicum B | 2 |
| HRIM202 |
Food Purchasing/Techniques and Procedures B | 3 |
| HRIM203 |
Menu Planning/Costing/Design B | 3 |
| INTG285 |
Integration of Knowledge B, 7, 8 | 3 |
| MGMT100 |
Introduction to Business 5 | 3 |
| MGMT120 |
Business Mathematics A,B,6 | 3 |
| OADM110 |
Business Communication A,B,1 |
3 |
| | | 63 |
Recommended Semester Sequence
The recommended course sequence is designed for part-time students
who average 8 credit hours per semester including summer sessions. Students
may need more time to complete major requirements based on placement
testing. This additional time will entail some adjustments to the sequence
recommended.
| First Semester
| |
|---|
| HRIM100 |
Introduction to Tourism and Hospitality | 3 |
| HRIM105 |
Safety and Sanitation Certification Course | 3 |
| HRIM140 |
Culinary Arts Practicum B | 2 |
| | | 8 |
| Second Semester
|
|
|---|
| HRIM120 |
Basic Food Preparation and Management B | 3 |
| HRIM130 |
Baking and Decorating -- Techniques and Procedures B | 3 |
| HRIM141 |
Culinary Arts Practicum B,8 | 2 |
| | | 8 |
| Summer Session
|
|
|---|
| COMP110 |
English Composition I A,B,1 | 3 |
| MGMT100 |
Introduction to Business 5 | 3 |
| | | 6 |
| Third Semester
|
|
|---|
| HRIM121 |
Advanced Food Preparation and Management B,7 | 3 |
| HRIM131 |
Buffet Planning and Preparation/Basic B | 3 |
| HRIM142 |
Culinary Arts Practicum B | 2 |
| | | 8 |
| Fourth Semester
|
|
|---|
| HRIM202 |
Food Purchasing/Techniques and Procedures B | 3 |
| MGMT120 |
Business Mathematics B | 3 |
| HRIM143 |
Culinary Arts Practicum A,B,6 | 2 |
| | | 8 |
| Summer Session
|
|
|---|
| COMM110 |
Effective Speaking 2 | 3 |
| HIST152 |
U.S. History II 4 | 3 |
| | | 6 |
| Fifth Semester
|
|
|---|
| HLTH120 |
Nutrition 3 | 3 |
| HRIM144 |
Culinary Arts Practicum B | 2 |
| HRIM203 |
Menu Planning/Costing/Design B | 3 |
| | | 8 |
| Sixth Semester
|
|
|---|
| HRIM132 |
Buffet Planning and Preparation/Advanced B | 3 |
| HRIM145 |
Culinary Arts Practicum B | 2 |
| OADM110 |
Business Communication A,B,1 |
3 |
| INTG285 |
Integration of Knowledge B,7,8 |
3 |
| | | 11 |
A Placement testing required.
B Course requires prerequisite.
1 Satisfies College Writing requirement.
2 Satisfies Creative Expression.
3 Satisfies Personal Health.
4 Satisfies Cultural Perspectives.
5 Satisfies Social Perspectives.
6 Satisfies College level Mathematics or Science.
7 Satisfies Integration of Knowledge requirement for this program only.
8 Satisfies Writing Intensive requirement.
Students who do not seek the Associate of Arts Degree may earn the legend, "Major Requirements Satisfied", on their transcript by successfully completing all
the HRIM and MGMT courses listed.
Credits exceeding the required minimum cannot be used to satisfy required
credits in other course requirements.
Chef Apprenticeship: Pastry Emphasis
Curriculum Code No. 2098
Degree Course Requirements
| COMM110 |
Effective Speaking 2 | 3 |
| COMP110 |
English Composition I A,B,1 | 3 |
| HLTH120 |
Nutrition 3 | 3 |
| HIST152 |
U.S. History II 4 | 3 |
| HRIM100 |
Introduction to Tourism and Hospitality | 3 |
| HRIM105 |
Safety and Sanitation Certification Course | 3 |
| HRIM120 |
Basic Food Preparation and Management B | 3 |
| HRIM121 |
Advanced Food Preparation and Management B,7 |
3 |
| HRIM130 |
Baking and Decorating -- Techniques and Procedures B | 3 |
| HRIM140 |
Culinary Arts Practicum B | 2 |
| HRIM141 |
Culinary Arts Practicum B,8 |
2 |
| HRIM142 |
Culinary Arts Practicum B | 2 |
| HRIM143 |
Culinary Arts Practicum B | 2 |
| HRIM144 |
Culinary Arts Practicum B | 2 |
| HRIM145 |
Culinary Arts Practicum B | 2 |
| HRIM202 |
Food Purchasing/Techniques and Procedures B | 3 |
| HRIM203 |
Menu Planning/Costing/Design B | 3 |
| INDP291 |
Independent Study I | 1 |
| INDP292 |
Independent Study II | 2 |
| INDP293 |
Independent Study III | 3 |
| INTG285 |
Integration of Knowledge B,7,8 | 3 |
| MGMT100 |
Introduction to Business 5 | 3 |
| MGMT120 |
Business Mathematics A,B,6 | 3 |
| OADM110 |
Business Communication A,B,1 | 3 |
| | | 63 |
Recommended Semester Sequence
The recommended course sequence is designed for part-time students
who average 8 credit hours per semester including summer sessions. Students
may need more time to complete major requirements based on placement
testing. This additional time will entail some adjustments to the sequence
recommended.
| First Semester
| |
|---|
| HRIM100 |
Introduction to Tourism and Hospitality | 3 |
| HRIM140 |
Culinary Arts Practicum B | 2 |
| HRIM105 |
Safety and Sanitation Certification Course | 3 |
| | | 8 |
| Second Semester
| |
|---|
| HRIM120 |
Basic Food Preparation and Management B | 3 |
| HRIM130 |
Baking and Decorating -- Technique and Procedures B | 3 |
| HRIM141 |
Culinary Arts Practicum B,8 |
2 |
| | | 8 |
| Summer Session
| |
|---|
| COMP110 |
English Composition I A,B,1 | 3 |
| MGMT100 |
Introduction to Business 5 | 3 |
| | | 6 |
| Third Semester
| |
|---|
| HRIM121 |
Advanced Food Preparation & Management B,7 |
3 |
| HRIM142 |
Culinary Arts Practicum B | 2 |
| INDP291 |
Independent Study I | 1 |
| INDP292 |
Independent Study II | 2 |
| | | 8 |
| Fourth Semester
| |
|---|
| HRIM143 |
Culinary Arts Practicum B | 2 |
| HRIM202 |
Food Purchasing/Techniques and Procedures B | 3 |
| MGMT120 |
Business Mathematics A,B,6 | 3 |
| | | 8 |
| Summer Session
| |
|---|
| COMM110 |
Effective Speaking A,1 | 3 |
| HIST152 |
U.S. History II 4 | 3 |
| | | 6 |
| Fifth Semester
| |
|---|
| HLTH120 |
Nutrition 3 | 3 |
| HRIM144 |
Culinary Arts Practicum B | 2 |
| HRIM203 |
Menu Planning/Costing/Design B | 3 |
| | | 8 |
| Sixth Semester
| |
|---|
| HRIM145 |
Culinary Arts Practicum B | 2 |
| INDP293 |
Independent Study III | 3 |
| OADM110 |
Business Communication A,B,1 | 3 |
| INTG285 |
Integration of Knowledge B,7,8 | 3 |
| | | 11 |
A Placement testing required.
B Course requires prerequisite.
1 Satisfies College Writing requirement.
2 Satisfies Creative Expression.
3 Satisfies Personal Health.
4 Satisfies Cultural Perspectives.
5 Satisfies Social Perspectives.
6 Satisfies College level Mathematics or Science.
7 Satisfies Integration of Knowledge requirement for this program only.
8 Satisfies Writing Intensive requirement.
Students who do not seek the Associate of Arts Degree may earn the legend, "Major Requirements Satisfied", on their transcripts by successfully completing all
the HRIM, MGMT and INDP courses listed.
Credits exceeding the required minimum cannot be used to satisfy required
credits in other course requirements.
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