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.
- Foods Emphasis - Curriculum Code No. 2056
- Pastry Emphasis - Curriculum Code No. 2098
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
- demonstrate broad culinary and baking art knowledge and be proficient in the core function of their job;
- demonstrate competence in a variety of hospitality industry operational aspects;
- demonstrate effective written and oral communication skills;
- demonstrate an understanding of ethical and social issues and reach an appropriate industry/business decisions; and
- critically and creatively apply culinary knowledge and additional technology skills to identify and solve business related problems.
Chef Apprenticeship: Foods Emphasis
Degree Course Requirements
| COMM110 | Effective Speaking 2,B | 3 |
| COMP110 | English Composition I A,B,1 | 3 |
| HIST152 | U.S. History: Modern America 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,B | 3 |
| HIST152 | U.S. History: Modern America 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 | ||
APlacement testing required.
BCourse 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
Degree Course Requirements
| COMM110 | Effective Speaking 2,B | 3 |
| COMP110 | English Composition I A,B,1 | 3 |
| HLTH120 | Nutrition 3 | 3 |
| HIST152 | U.S. History: Modern America 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 B,1 | 3 |
| HIST152 | U.S. History: Modern America 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 | ||
APlacement 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.
