Culinary Arts Sous Chef Apprenticeship AAS
Culinary Arts Sous Chef Apprenticeship provides a structured and comprehensive, industry approved pathway for individuals who are passionate about cooking and aspire to become highly skilled culinary professionals with advanced career prospects. This program offers a combination of practical hands-on experience, theoretical knowledge, and mentorship. Apprentices will complete six semesters of related classroom and lab instruction at NIC. This will be coupled with 4000 hours of paid employment and tutelage toward achieving competencies set forth by the American Culinary Federation (ACF) with Chefs from local approved full-service industry sponsor sites. Once requirements are successfully met,
Courses
- COMM101 — Fundamentals of Oral Comm
- CULA111 — Food Safety and Sanitation
- CULA130 — Menu Planning and Procurement
- CULA180 — Intro to Customer Service
- CULA211 — Culinary Nutrition
- CULA265 — Restaurant Supervision
- CULA266 — Restaurant Entrepreneurship
- CULA267 — Purchasing/Cost Controls
- CULA268 — Intro to Wine, Beer & Spirits
- CULP101 — Culinary Fundamentals Lab
- CULP102 — Baking and Pastry Fundamentals
- CULP103 — Proteins and Modern Techniques
- CULP201 — Adv Baking/Pastry/Intl Cuis I
- CULP202 — Adv Baking/Pastry/Intl Cuis II
- CULP203 — Culinary Apprenticeship Capst