Program Information
A Chef Apprenticeship Program Certificate allows students to use their creativity and business acumen to solve problems and please customers in careers such as Executive Chefs, Banquet Chef, Restaurant owner or culinary entrepreneur, food writer/photographer, culinary educator, Corporate or research chef. Students will demonstrate and present their skills in Professional cooking and food preparation including Garde-manger (cold-food preparation), baking and pastry, butchering and regional cuisines. Students will participate in Supervisory management, sanitation and kitchen design/engineering, nutrition and meal planning, cost accounting and business mathematics, seminars in purchasing and menu design planning. Throughout this time students gain a comprehensive business management foundation for preparing food, meeting customer needs, and running a kitchen.
During the final semester, the student will qualify to sit for the ACF exam to be certified Culinarian or Certified Sous Chef. .ACF Written and Practical Exam could be administered at JCCC or BCC.
*HMGT practicum courses are offered by Johnson County Community College (JCCC) and completed at Butler locations. Students will enroll in HMGT practicum courses with JCCC. Upon successful completion of the HMGT courses, students will send official JCCC transcripts to Butler Community College to complete certificate requirements.
Work Requirement
Specific courses and credit hour requirements for both Culinarian and Sous Chef are provided below.
Contact Information
Chef Les Padzensky
Director
316.232.6256
Office: BOA, Redler Institute #104
lpadzens@butlercc.edu
Ethan Moulds
Lead Instructor
Office: BOA, Redler Institute #102
316.322.3349
emoulds@butlercc.edu
Peter Linden
Dean
Office: BOA, 5109A
316.323.6302
plinden@butlercc.edu