Certificate: Chef’s Apprentice

This program is designed for students interested in the culinary industry, focusing on the fundamental knowledge and skills one needs to work safely and efficiently in a culinary setting. Learners develop skills in sanitation and safety, recognition and identification of foods, proper storage of foods, methods of preparation, and food and beverage purchasing.

Required Courses – 12 total credit hours

  • FOS 2201 Food Service Sanitation and Safety (3)
  • FSS 2251 Food & Beverage Management (3)
  • FSS 1203C Quantity Food Production I (3)
  • FSS 1240C Classical Cuisine (3)

The courses listed above are only a guide.  Following these tracks does not guarantee admission into a university.  Course requirements may change each year.  You are responsible and encouraged to work closely with your advisor. Some courses are offered night/online only every other year.For more information, contact the Office of Advising Services at 305-809-3196 or Chef Jorge Sanchez, (305) 809-3288 or jorge.sanchez1@fkcc.edu