As the public's interest in food continues to grow, so does the demand for trained chefs. The chef apprenticeship program at JCCC is sponsored by the American Culinary Federation, the Greater Kansas City Chefs Association and the U.S. Department of Labor. The three-year program consists of 6,000 hours of training under an American Culinary Federation chef member as well as formal course work. It is the first program in the United States to receive American Culinary Federation Educational Institute accreditation.
The JCCC chef apprenticeship program features a heavy emphasis on food preparation. Courses include basic, intermediate and advanced food preparation; baking; and garde-manger (cold-food preparation).
Students also receive a solid background in management, with courses in supervisory management, hospitality accounting, menu planning, purchasing, beverage control and advanced hospitality management. Students graduate from the program with an Associate in Applied Science Degree. Other majors within the hospitality management program include Hotel/Motel Management and the Food and Beverage Management.
