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
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