Chef’s Apprentice (CCC)

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Admission Program of Study Code: CHEF

State CIP Code 0612050302

Students who successfully complete this certificate may be eligible to receive credits towards the Culinary Management (AS) degree (State CIP Code 1252090101).

Core Courses

FOS 2201 - Food Service Sanitation Management 3 Credit Hours
FSS 1001 - Culinary Techniques 3 Credit Hours
FSS 1202L - Food Production I 3 Credit Hours
HFT 1000 - Introduction to Hospitality Management 3 Credit Hours

Total Program Credits Required: 12

Suggested Academic Plan

This program admits students in the fall/spring/summer semester(s). Below is a sample academic plan for these students admitted in the identified semester.

Chef’s Apprentice (CCC) (CHEF)

First Year

Fall Semester

FOS 2201 - Food Service Sanitation Management 3 Credit Hours

HFT 1000 - Introduction to Hospitality Management 3 Credit Hours

Total Semester Hours: 6

Spring Semester

FSS 1202L - Food Production I 3 Credit Hours

FSS 1001 - Culinary Techniques 3 Credit Hours

Total Semester Hours: 6

Total Program Hours: 12