HRCM - Culinary: Chef Apprentice

HRCM - Culinary Chef Apprentice Certificate of Achievement

The Culinary Arts program offers the opportunity to achieve various certificates to students in becoming well-trained culinary professional. Our programs are rooted in providing individualized, hands-on training and having the concept of quality education, quality service and the commitment in preparing individuals for positions within the industry.

Program Student Learning Outcomes

Upon completion of the program, students will be able to:

  • generalize the essential skills required to support the performance of positions within the culinary kitchen, and restaurant management
  • investigate and analyze customer service, and legal topics within the restaurant industry
  • review, recognize, and convert any standardized recipe
  • develop basic principles of nutrition, dietetics, and food and beverage composition
  • recognize and demonstrate the requirements for proper sanitation in the foodservice industry.
Course # Title Units
Required Core Courses
CUL-006 Culinary Excursions
CUL-051 Restaurant Math
CUL-052 Introduction to Commercial Baking
CUL-054 Hospitality Laws and Regulations
CUL-055 Introduction to Commercial Food Preparation
CUL-056 Garde Manger
CUL-057 Beverage Management
CUL-058 Introduction to Dining Room Service & Management
CUL-059 Introduction to Hospitality Careers & Human Relations
CUL-060 Nutrition for Chefs
CUl-061 Kitchen Management 3
CUL-064 Restaurant Desserts
HRCM-015X Occupational Work Experience Education 3
Electives RM 011, RM 061, RM 063, RM 064, RM 065, RM 066 6.5
Total 35.5


For Gainful Employment information please visit:

This is a recommended sequence of courses for timely completion of this program. Please see your counselor to formalize your personalized educational plan or for alternative planning.

  • CUL-051
  • CUL-052
  • CUL-055
  • CUL-056
  • CUL-058
  • CUL-060
  • CUL-061
  • 14
  • CUL-054
  • CUL-057
  • CUL-059
  • CUL-006
  • CUL-064
  • HRCM-015X3
  • 19.5