Apprenticeship Program: The Nation’s Capital Chef’s Association (NCCA), in cooperation with the Hotel, Restaurant and Institutional Management Program at Northern Virginia Community College (NOVA), offer an Apprenticeship Program that combines relevant classroom instruction with on-the-job training required for the National Apprenticeship Training Program of the American Culinary Federation (ACF).

The apprenticeship program may be completed in one and one-half to three years depending on previous coursework and food service work experience. The program requires six thousand hours of on-the-job training as an apprentice to a qualified chef in a full service restaurant, club, or hotel. While working, the apprentice attends college classes at Northern Virginia Community College’s Annandale campus one day per week. Upon completion of the program, the apprentice will be qualified to sit for the Certified Cook exam through the American Culinary Federation Educational Institute (ACFEI) and may be classified as a Journeyman Cook through the U.S. Department of Labor. After three years of classwork, the apprentice will be one class away from the Culinary Arts Certificate from Northern Virginia Community College.

				Credits
				1st Semester	2nd Semester
	ENG	111	College Composition I	3
	HRI	101	Hotel-Restaurant Organization
			& Management I	3
	HRI	195	Culinary Arts I	3
	HRI	145	Garde Manger	3
	HRI	225	Menu Planning & Dining Room Svcs.
			or HRI 251 Food & Beverage Cost
			Control I	3
	STD		Elective	1
	HRI	128	Baking		3
	HRI	158	Sanitation & Safety		3
	HRI	195	Culinary Arts II		3
	HRI	215	Food Purchasing or DIT 125 Current
			Concepts in Diet & Nutrition		3
	1 ___		Social Science Elective		3
		Total Credits/Semester		16	15

Total credits for the Culinary Arts Certificate = 31.

¹ Social science courses may be selected from the following: economics, geography, history, political science, psychology, or sociology (includes anthropology).