|NVCC 1997-1998 Catalog|
[ NVCC Home Page | Catalog Search | Table of Contents | Instructional Programs | Previous Page | Next Page ]
Purpose: The Culinary Arts Certificate curriculum is designed for persons seeking skills for employment in culinary positions and for those presently employed who desire updating skills for the food service industry.
Apprenticeship Program: The Nationís Capital Chefís 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 Collegeís 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.
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).
Comments to: firstname.lastname@example.org