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

  • 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

Course Credits
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
Total Credit Hours 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

Course Credits
HRIM100
Introduction to Tourism and Hospitality
3
HRIM105
Safety and Sanitation Certification Course
3
HRIM140
Culinary Arts Practicum B
2
Total Credit Hours 8

Second Semester

Course Credits
HRIM120
Basic Food Preparation and Management B
3
HRIM130
Baking and Decorating -- Techniques and Procedures B
3
HRIM141
Culinary Arts Practicum B,8
2
Total Credit Hours 8

Summer Session

Course Credits
COMP110
English Composition I A,B,1
3
MGMT100
Introduction to Business 5
3
Total Credit Hours 6

Third Semester

Course Credits
HRIM121
Advanced Food Preparation and Management B,7
3
HRIM131
Buffet Planning and Preparation/Basic B
3
HRIM142
Culinary Arts Practicum B
2
Total Credit Hours 8

Fourth Semester

Course Credits
HRIM202
Food Purchasing/Techniques and Procedures B
3
MGMT120
Business Mathematics B
3
HRIM143
Culinary Arts Practicum A,B,6
2
Total Credit Hours 8

Summer Session

Course Credits
COMM110
Effective Speaking 2,B
3
HIST152
U.S. History: Modern America 4
3
Total Credit Hours 6

Fifth Semester

Course Credits
HLTH120
Nutrition 3
3
HRIM144
Culinary Arts Practicum B
2
HRIM203
Menu Planning/Costing/Design B
3
Total Credit Hours 8

Sixth Semester

Course Credits
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
Total Credit Hours 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

Course Credits
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 B
1
INDP292
Independent Study II B
2
INDP293
Independent Study III 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
Total Credit Hours 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

Course Credits
HRIM100
Introduction to Tourism and Hospitality
3
HRIM140
Culinary Arts Practicum B
2
HRIM105
Safety and Sanitation Certification Course
3
Total Credit Hours 8

Second Semester

Course Credits
HRIM120
Basic Food Preparation and Management B
3
HRIM130
Baking and Decorating -- Technique and Procedures B
3
HRIM141
Culinary Arts Practicum B,8
2
Total Credit Hours 8

Summer Session

Course Credits
COMP110
English Composition I A,B,1
3
MGMT100
Introduction to Business 5
3
Total Credit Hours 6

Third Semester

Course Credits
HRIM121
Advanced Food Preparation & Management B,7
3
HRIM142
Culinary Arts Practicum B
2
INDP291
Independent Study I B
1
INDP292
Independent Study II B
2
Total Credit Hours 8

Fourth Semester

Course Credits
HRIM143
Culinary Arts Practicum B
2
HRIM202
Food Purchasing/Techniques and Procedures B
3
MGMT120
Business Mathematics A,B,6
3
Total Credit Hours 8

Summer Session

Course Credits
COMM110
Effective Speaking B,2
3
HIST152
U.S. History: Modern America 4
3
Total Credit Hours 6

Fifth Semester

Course Credits
HLTH120
Nutrition 3
3
HRIM144
Culinary Arts Practicum B
2
HRIM203
Menu Planning/Costing/Design B
3
Total Credit Hours 8

Sixth Semester

Course Credits
HRIM145
Culinary Arts Practicum B
2
INDP293
Independent Study III B
3
OADM110
Business Communication A,B,1
3
INTG285
Integration of Knowledge B,7,8
3
Total Credit Hours 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.