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Chef Apprenticeship
and Pastry Chef Apprenticeship option
Associate in Applied Science Degree
The Chef Apprenticeship program and the Pastry Chef Apprenticeship option prepare graduates
to begin careers as certified professional chefs or pastry chefs. Through a combination of
on-the-job skill training and professional education, students learn the necessary concepts,
techniques and tools to succeed within the hospitality industry.
Through the apprenticeship training and education system,
graduates are eligible to earn Journeyperson documentation from the U.S. Department
of Labor and the New Jersey Department of Education. This credential is valuable when
seeking employment and professional advancement.
Coursework is coordinated with 6,000 hours of
documented on-the-job training under the supervision of a certified chef. It normally
requires three to four years of part-time study combined with full-time work. The program
is offered in cooperation with the U.S. Department of Labor, Bureau of Apprenticeship
Training, New Jersey Department of Education, and participating food service employers.
Successful graduates will be able to:
- demonstrate proficiency in a variety of professionally recognized culinary skills;
- work in any production or food preparation station within a food service department;
- use safe and sanitary practices within any food production department;
- effectively supervise and train kitchen personnel;
- create appropriate menus and recipes;
- purchase products needed by the food service organization;
- design and plan buffets relevant to the needs of the consumer;
- effectively contribute to the advancement of the culinary field;
- demonstrate effective leadership;
- demonstrate professional written and verbal communication and computation skills.
The recommended semester sequence is for students who attend classes part time while working full time at their apprenticeship training foodservice facility. Students may require more time to complete all major requirements.
Many of the credits earned in acquiring the A.A.S. degree can be applied to the B.S. degree offered through an articulation agreement with the University of Delaware. Adjustments to the sequence may be required to meet the individual student's educational circumstances.
Admission requires a high school diploma or its equivalent.
Related Programs of Study
Degree Curriculum
| Code |
Course (lecture/lab hours) |
Credits |
|
HOS |
101 |
Food Preparation I (1/4) |
3 |
|
HOS |
108 |
Sanitation and Safety in Food Service Operations (3/0) |
3 |
|
HOS |
220 |
Chef Apprenticeship I (0/1000) |
1 |
| |
|
HOS |
109 |
Advanced Culinary Arts (1/4) |
3 |
|
IST |
101 |
Computer Concepts with Applications (2/2) |
3 |
|
HOS |
221 |
Chef Apprenticeship II (0/1000) |
1 |
| |
|
HOS |
102 |
Volume Food Preparation (1/4) |
3 |
|
BUS |
103 |
Business Mathematics (3/0) |
3 |
| |
|
HPE |
101 |
Basic Concepts of Nutrition (3/0) |
3 |
|
HOS |
301 |
Professional Baking I (1/4) |
3 |
|
HOS |
222 |
Chef Apprenticeship III (0/1000) |
1 |
| |
|
HOS |
205 |
Menu Planning/Costing and Design (2/0) |
2 |
|
ENG |
101 |
English Composition I (3/0) |
3 |
| |
|
HOS |
203 |
Hospitality Purchasing (3/0) |
3 |
|
ENG |
112 |
English Composition II with Speech (3/0) |
3 |
|
HOS |
223 |
Chef Apprenticeship IV (0/1000) |
1 |
| |
|
ACC |
108 |
Hospitality Accounting (3/0) |
3 |
|
HOS |
211 |
Garde Manger & Buffet Planning - Basic (1/3)
For the Pastry Chef Apprenticeship option, replace this course with:
HOS 311 Professional Baking II (1/4) 3 credits |
2 |
| |
|
HOS |
212 |
Garde Manger and Buffet Planning - Advanced (1/3)
For the Pastry Chef Apprenticeship option, replace this course with:
HOS 322 Professional Baking III (1/3) 2 credits |
2 |
|
ACC |
109 |
Food, Beverage and Labor Cost Control (3/0) |
3 |
|
HOS |
224 |
Chef Apprenticeship V (0/1000) |
1 |
|
HPE |
110 |
Concepts of Health and Fitness (1/2)
HPE 111 is an acceptable alternative. |
2 |
| |
| - |
- |
General Education elective:
Select two courses from at least two of the following general education categories:
|
6 |
| |
| - |
- |
General Education elective:
Select from the following general education categories:
|
3 |
|
BUS |
240 |
Human Resource Management (3/0) |
3 |
|
HOS |
225 |
Chef Apprenticeship VI (0/1000) |
1 |
| Total |
65 |
|
