Chef Apprentice Overview (6715)
Type of Award
CCC - College Credit Certificate (CIP 0612050302)
Program Website
www.pbsc.edu/CareerPathways/Industry
Program Description
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 the Hospitality and Tourism career cluster; 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, occupation -specific skills, and knowledge of all aspects of the Hospitality and Tourism career cluster.
The content includes but is not limited to sanitation and safety; maintenance and operation of equipment; recognition and identification of foods; proper storage of foods; method of preparation; usage of foods; methods of cooking; communication skills;math skills; computer applications; professionalism; culinary organization; and food and beverage purchasing.
This certificate program is part of the Culinary Management AS degree and provides students with the technical skills and knowledge necessary for a career in the Culinary, Hospitality and Tourism Industry. Designed to align with Florida's academic and technical standards, this program offers a comprehensive sequence of courses that prepare students for entry-level employment or further education in the field.
The program emphasizes practical, competency-based applied learning under the direct supervision of experienced industry kitchen chefs. Students will develop technical skills through hands-on industry kitchen work, focusing on sanitation and safety, equipment operation, food identification and storage, culinary preparation and cooking techniques, and food and beverage purchasing. Additional coursework builds essential skills in communication, mathematics, computer applications, and professionalism to ensure readiness for today's dynamic culinary environments.
This 12-credit program focuses on higher-order reasoning, problem-solving , and employability skills ot meet the demands of the Hospitality and Tourism career cluster. Upon completion, students will be equipped to succeed in various roles within the culinary industry, gaining valuable experience under the guidance of seasoned kitchen supervisors.
Admission Requirements
- Have a standard high school diploma or GED,
- Complete an Application for Admission, located at www.pbsc.edu/Admissions.
- For additional information regarding admission requirements refer to the Admissions section of this catalog.
Completion Requirements
Students must successfully complete all courses listed in the catalog for this program.
For more details about graduation requirements please refer to the Graduation section of this catalog.
Program Length
Approximate program length is 32 weeks..
Location
The program is offered at the Lake Worth and Belle Glade campuses.
For More Information
Professor Laird Livingston, Program Chair, livingsl@palmbeachstate.edu, (561) 868-3353
Employment Opportunities
Employment opportunities are very broad in scope. For more information, visit the Career Center.
Career Path Notes
Courses earned in this certificate will transfer directly into the Associate in Science degree in Culinary Arts Management.
Career Center
www.pbsc.edu/CareerCenter
For more information about employment opportunities including job outlook and salary information visit: Occupational Outlook Handbook: www.bls.gov/ooh
O-Net Online: www.onetonline.org
Required courses:
Required Courses (Credits: 12)
| HFT1000 | Introduction to the Hospitality Business (AS) | 3 Credits |
| HFT1212 | Safety and Sanitation (AS) | 3 Credits |
| FSS1220 | Professional Cooking Theory (AS) | 3 Credits |
| FSS1220L | Professional Cooking Lab (AS) | 3 Credits |
Total Credit Hours: 12
Course Sequence
Term One - Fall (Year One) (Credits: 12)
| HFT1000 | Introduction to the Hospitality Business (AS) | 3 Credits |
| HFT1212 | Safety and Sanitation (AS) | 3 Credits |
| FSS1220 | Professional Cooking Theory (AS) | 3 Credits |
| FSS1220L | Professional Cooking Lab (AS) | 3 Credits |
Total Credit Hours: 12