Chef Apprenticeship, A.A.S. (Spring 2010)
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.
Note: Metropolitan Community College students should seek specific counsel from the JCCC program personnel for the appropriate course plan and numbers.
Metropolitan Community College students should refer to Cooperative Program Information.
(Major Code 2440; CIP Code 12.0503)
Associate of Applied Science Degree
First Semester
HMGT 121 Perspectives of Hospitality Management...............3 HMGT 123 Professional Cooking I*..............................3 Prerequisite or corequisite: HMGT 120 MATH 120 Business Math or higher*.............................3 Prerequisite: MATH 111 with a grade of "C" or higher or appropriate score on the math assessment test HMGT 120 Food Service Sanitation..............................1 HMGT 281 Culinary Arts Practicum I*...........................2 Prerequisite: Acceptance into the American Culinary Federation Chef Apprenticeship training program and hospitality management department approval Total Semester Credit Hours.........................12
Second Semester
CPCA Computer Elective....................................1 HMGT 273 Hospitality Cost Accounting*.........................3 Prerequisites: MATH 120 or higher and HMGT 121 HMGT 230 Professional Cooking II*.............................3 Prerequisites: HMGT 120 and HMGT 123 HMEC 151 Nutrition and Meal Planning..........................3 HMGT 282 Culinary Arts Practicum II*..........................2 Prerequisite: HMGT 281 Total Semester Credit Hours.........................12
Summer
ENGL 121 Composition I*.......................................3 Prerequisite: ENGL 106 or appropriate placement test score or EAP 113 and EAP 117 SPD 120 Interpersonal Communication..........................3 or SPD 121 Public Speaking......................................3 or SPD 125 Personal Communication...............................3 Total Semester Credit Hours..........................6
Third Semester
HMGT Hospitality Program Elective.........................3 HMGT 271 Seminar in Hospitality Management: Purchasing........3 HMGT 220 American Regional Cuisine*...........................3 Prerequisite: HMGT 230 HMGT 285 Culinary Arts Practicum III*.........................2 Prerequisite: HMGT 282 Total Semester Credit Hours.........................11
Fourth Semester
HMGT 226 Garde Manger*........................................3 Prerequisite: HMGT 230 HMGT 223 Fundamentals of Baking...............................3 HMGT 277 Seminar in Hospitality Management: Menu Planning*....3 Prerequisite: HMGT 123 HMGT 286 Culinary Arts Practicum IV*..........................2 Prerequisite: HMGT 285 Total Semester Credit Hours.........................11
Fifth Semester
HMGT 231 Advanced Food Preparation*...........................4 Prerequisites: HMGT 230 and department approval HMGT 279 Beverage Control.....................................3 PSYC 121 Applied Psychology...................................3 or PSYC 130 Introduction to Psychology*..........................3 Prerequisite: RDG 126 with a grade of "C" or higher OR appropriate score on the COMPASS reading test OR appropriate score on the ACT reading test HMGT 287 Culinary Arts Practicum V*...........................2 Prerequisite: HMGT 286 Total Semester Credit Hours.........................12
Sixth Semester
Humanities Elective..................................3 HMGT 128 Supervisory Management...............................3 HMGT 228 Advanced Hospitality Management*.....................3 Prerequisite: department approval HMGT 288 Culinary Arts Practicum VI*..........................2 Prerequisites: HMGT 287 and department approval and hospitality management department approval Total Semester Credit Hours.........................11 TOTAL PROGRAM CREDIT HOURS..........................75
Hospitality Program Electives
HMGT 126 Food Management*.....................................4 Prerequisites: HMGT 123 and HGMT 230 and HMGT 277 and admission to the hospitality management program HMGT 130 Hospitality Law......................................3 HMGT 132 Seminar in Housekeeping Operations...................3 HMGT 150 Seminar: Food Service Sales and Marketing............3 HMGT 203 Hotel Sales and Marketing*...........................3 Prerequisites: HMGT 121 and admission to the hospitality management program HMGT 207 Hospitality Human Resource Management*...............3 Prerequisite: HMGT 128 HMGT 221 Design and Facilities Management*....................3 Prerequisites: HMGT 123 and HMGT 271 HMGT 240 Advanced Baking*.....................................4 Prerequisites: HMGT 123 and HMGT 223 HMGT 248 Confectionery Arts...................................3 HMGT 250 Introduction to Catering.............................3 HMGT 256 Casino Management....................................3 HMGT 265 Front Office Management..............................3 HMGT 268 Hospitality Managerial Accounting*...................3 Prerequisites: MATH 120 and HMGT 121 and HMGT 273 *Prerequisite/Corequisite required