Brandon Campus Courtyard
The chef's apprentice certificate trains you for entry-level positions as a pantry cook, prep cook or lead cook. Learn technical, problem-solving and occupation-specific skills that will serve you well in these positions and prepare you for further education and careers in the culinary field.
This curriculum is from the current college catalog and is meant to provide prospective students an example of courses taken in this degree/certificate. It is not intended to be used for graduation requirements. Students should consult an advisor for graduation information.
CCC.CUL.CHEF (12 Credit Hours)
This program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in Culinary. It provides technical skill proficiency and includes competency-based applied learning that contributes to the academic knowledge, higher-order reasoning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills for entry-level positions as a pantry cook, prep cook or lead cook.
Program Required Courses
YEAR I – First Semester
†FSS 1223C Food Preparation for Managers - 4 cr.
†FOS 1201 Safety and Sanitation - 2 cr.
YEAR I – Second Semester
†FSS 1063C Food Specialty I (Baking) - 3 cr.
YEAR I – Third Semester
†FSS 1248C Food Specialties II (Garde Manger I) - 3 cr.
NOTE: Coursework may be applied to the two-year AS degree Culinary Management program.