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  Jul 22, 2017
 
 
    
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2014-2015 Catalog [ARCHIVED CATALOG]


Culinary Arts Video

Culinary Arts - Apprenticeship (AAS)



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 program combines an Associate of Applied Science degree with a 4000-hour (minimum), European-style, American Culinary Federation (ACF) approved apprenticeship. Students study the classical foundations of modern cuisine, as well as a broad scope of business courses designed to prepare individuals for the challenges of today's food service industry. Additionally, students are able to complete two certificates as they progress through the program; Certificate of Garde Manger in the first year and Apprentice Cook Certificate in the second year.

This is a very demanding program, running nine consecutive semesters during three years. 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 the (ACF).

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.

Students must demonstrate college-level reading, writing, and mathematical 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 Sustainable Cuisine  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 the Summit Campus (Dillon and Breckenridge). See the Scholarships  section for application information.

Culinary Arts is offered at the Summit Campus. Please see your advisor for a recommended sequence of courses.

Learn more about the Culinary Arts Program

General Education Requirements for AAS degree


Program Requirements Third Year:


 AAS Degree Completion requirements along with the General Education courses

Minimum Hours Required


Minimum Credit Hours Required (66-67)
Minimum Contact Hours Required (4842-4857)

Note:


◆ State Guaranteed Transfer Course

✽ Applies to CMC AA/AS/AGS Degrees

Note:  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 Degree & Certificate Descriptions & Requirements  .