Academic Programs and Services
Hospitality Technologies - Culinary Arts - Chef Apprenticeship Option
The Chef Apprenticeship Option leads to an Associate in Applied Science (A.A.S.) degree. It engages students in academic and 6,000 hours of paid on-the-job practical learning activities and is supervised by faculty and a professional chef. Academic requirements meet associate degree standards in terms of intellectual breadth and depth. Graduates of the program are prepared for positions as chefs, cooks and kitchen workers in restaurants, schools, hospitals and other institutions. Upon job placement, the apprentice will be eligible to join the American Culinary Federation Education Institute (ACFEI) for registered apprentices.
Program Entry Requirements:
This option is open to all students, assuming space is available. This restriction is based on the limited size of the laboratories, safety considerations and appropriate student to teacher ratios. New students are required to take College placement tests at the time of entry. Students identified as needing developmental work must satisfactorily complete the appropriate English and mathematics courses as part of their degree program. Acceptance by the Delaware Valley Chefs’ Association as an apprentice is required.
To qualify for the Chef Apprenticeship Option, the applicant must be: 17 years of age or older, a high school graduate or equivalent and have successfully completed all entry-level examinations as prescribed by the Apprenticeship Committee of American Culinary Federation Education Institute (ACFEI).
Program of Study and Graduation Requirements:
A total of 64 credit hours as prescribed must be successfully completed with a grade point average of 2.0.
Additional expenses for students in the program include uniforms, knife set, medical and dental examinations and field trips.
Some students may wish to take additional courses beyond program requirements. Career path choices and transfer institutions may suggest a need for courses such as DIET 111 - Introduction to Nutrition and DIET 131 - Food Service Sanitation.
Download a printable degree description (PDF File) that includes a recommended course sequence grid.