Professional Culinary Arts (ACF Certificate: Sous Chef)

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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

First Term: 14 Credit Hours

CA 109. Culinary Nutrition (O) Credits: 2
CA 120. Professional Culinary Skills 1 Credits: 3 ♦
HM 101. Sanitation Management (O) Credits: 1
HM 180. Introduction to Hospitality and Tourism (O) Credits: 3
HM 195. Beverage Control Credits: 3
HMGT 281. Culinary Arts Practicum I (JCCC) Credits: 2 *

Second Term: 11 Credit Hours

CA 153. Essentials of Purchasing Credits: 3 ♦
HMGT 282. Culinary Arts Practicum II (JCCC) Credits: 2 *
HM 115. Hospitality Human Resources Credits: 3
CA 220. Professional Culinary Skills 2 Credits: 3 (FA, SP)
Upon completion of these courses and 2000 hours working under an ACF qualified supervising chef, apprentice will qualify to test for the Certified Culinarian Certification.

Third Term: 11 Credit Hours

CA 151. Kitchen Essentials/Culinary Math Credits: 3
CA 130. Professional Pastry Skills Credits: 3
CA 152. Menu Development Credits: 3
HMGT 285. Culinary Arts Practicum III (JCCC) Credits: 2 *

Fourth Term: 11 Credit Hours

CA 243. World Cuisine Credits: 3 (SP)
CA 231. Garde Manger Credits: 3 (SP)
HMGT 286. Culinary Arts Practicum IV (JCCC) Credits: 2 *

Select one: 3 Credit Hours

CA 242. Farm to Table Credits: 3 (SP)
HM 116. Event Planning 1 Credits: 3
HM 190. Food and Beverage Management Credits: 3
HM 202. Quality Management /Customer Service (O) Credits: 3
HM 203. Rooms Management Credits: 3
HM 215. Introduction to Catering Credits: 3
HM 216. Event Planning 2 Credits: 3
HM 217. Convention Management Credits: 3
HM 228. Facilities and Design Management (O) Credits: 3
HM 255. Hospitality Law Credits: 3
HM 256. Hotel/Motel Operations Credits: 3
HM 258. Hospitality Marketing (O) Credits: 3
HM 260. Hospitality Financial Management Credits: 3
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Upon completion of these courses and 4000 hours working under an ACF qualified supervising chef, apprentice will qualify to test for Certified Sous Chef Certification.