Sous Chef Apprentice - Certificate (Major Code - SCCA)

The Sous Chef Apprentice Certificate provides training in all areas of professional cooking including food and beverage control, restaurant sanitation, meat cutting, gourmet preparations, baking, and garde manger. It also provides field experience in restaurant and dining-service operations. 

Learning Outcomes

Students who successfully complete this program will be able to do the following:

  • Demonstrate the ability to apply sanitation and safety procedures in the use of culinary tools and equipment.
  • Demonstrate an understanding of purchasing, receiving, storage, and issuing controls, while applying the basic mathematical formulas for food and labor costs.
  • Assemble and serve an international banquet.
  • Plan and create a menu that incorporates theme, concept, nutrition, balance of flavor, proper preparation, cooking techniques, terminology, proper serving, and explanation of completed dishes.
  • Demonstrate the cooking and leadership skills of a chef de cuisine by employing restaurant-style cookery, to include use of garde manger, saucier, and baking techniques.

Degree Map

CORE CURRICULUM 40-43 CREDITS

CUL 105Nutrition in Food Service

3

CUL 107Restaurant SanitationThis course has laboratory or studio fees

3

CUL 204Food Service Purchasing and Control

3

CUL 215Cooking EssentialsThis course has laboratory or studio fees

3

CUL 217SaucierThis course has laboratory or studio fees

3

CUL 220Breads and Baking TheoryThis course has laboratory or studio fees

3

CUL 221Pastry BasicsThis course has laboratory or studio fees

3

CUL 224Field Experience in Culinary Arts

1-4

CUL 225Garde Manger IThis course has laboratory or studio fees

3

CUL 226Garde Manger IIThis course has laboratory or studio fees

3

CUL 242Dining Service Management

3

CUL 275International CuisineThis course has laboratory or studio fees

3

CUL 280Advanced Techniques in Gourmet Food Preparation IThis course has laboratory or studio fees

3

CUL 281Advanced Techniques in Gourmet Food Preparation IIThis course has laboratory or studio fees

3

TOTAL CERTIFICATE REQUIREMENTS 40-43 CREDITS