May 22, 2024  
2018-2019 Catalog 
2018-2019 Catalog [ARCHIVED CATALOG]

Culinary Arts Apprenticeship

Culinary Arts - Apprenticeship (AAS)

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Picture of instructor teaching a Culinary Arts (AAS) class at CMC.Career opportunities for professional chefs represent one of the fastest growing employment fields in the United States.

The Culinary Arts- Apprenticeship program combines an Associate of Applied Science degree with a 4000-hour (minimum), American Culinary Federation Education Foundation (ACFEF) recognized apprenticeship. Students study the classical foundations of modern cuisine, as well as a wide variety of regional and ethnic cuisines. Students also take a focused selection of business courses designed to prepare them for the challenges of today’s food service industry. Additionally, students are able to complete two certificates as they progress through the program; the Production Cook I Certificate in the first year and Production Cook II Certificate in the second year.

This is a very dynamic, skills-based program. The time required to complete the program is dependent on the successful completion of both the degree and apprenticeship requirements. Students may choose either a two or three year option for program completion. Students average a five-day workweek in a variety of resort kitchens and usually attend classes one day a week. All students are registered as apprentices with ACFEF.

This program has selective admission requirements. Admission criteria may change from year to year. Therefore, it is the student’s responsibility to obtain the current year’s admission packet. An admission packet can be obtained by contacting Pre-Enrollment Services. You must be selected for admission to enroll in this program. This program has a fee that may be non-refundable. Please see the registration staff for more information.

Students must demonstrate college-level composition, reading, and mathematics skills before entering this program. Skills in these areas may affect the sequence of courses in which you can enroll and may also extend the time required to complete the program. For more details, see the Academic Placement and Testing  section.

Graduates of the program earn an Associate of Applied Science Degree of Culinary Arts and are also eligible to be awarded Certified Sous Chef credentials by the American Culinary Federation. Certified Sous Chef is the second level of certification issued on the way to becoming a Certified Executive Chef.

This curriculum includes many of the courses included in the Associate of Applied Science degree in Culinary Arts- Vail Valley  and the Associate of Applied Science degree in Restaurant and Culinary Management  and credits may be applied toward those degrees.

The Culinary Arts Institute Scholarship is available at Colorado Mountain College in Dillon and Breckenridge, which comprise the Summit Campus. See the Scholarships  section for application information.

Please see your advisor for a recommended sequence of courses.

Learn more about the Culinary Arts Program

General Education Requirements for AAS degree

Program Graduation Requirements

 AAS Degree Completion requirements along with the General Education courses and successful completion of the ACFEF apprenticeship standards.

Minimum Hours Required

Minimum Credit Hours Required (60)
Minimum Contact Hours Required (3515.5)

Add a Bachelors to this degree!

Boost the professional value of your technical degree and expertise with our Bachelor of Applied Science (BAS) - Leadership & Management  (BAS) degree.

Our BAS degree is designed to enhance the value of your Associate of Applied Science (AAS) degree by developing the professional leadership skills needed to work at a management level in technical professions of all kinds.

Learn more.



◆ State Guaranteed Transfer Course

✽ Applies to CMC AA/AS/AGS Degrees

Not all programs/courses are available at every campus and may require travel to another campus or access via distance learning (IVS, hybrid, or online).

For more information see About Our Degrees .

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