Johnson County Community College
Apprentice Program Information

Chef Apprenticeship, A.A.S. (Spring 2010)

The hospitality management program at JCCC is a comprehensive study of the food service and public lodging industries. The program is accredited by the American Culinary Federation Educational Institute Accrediting Commission.

The chef apprenticeship program at the college is sponsored by the American Culinary Federation and the U.S. Department of Labor. The three-year program has special admission requirements. You must be 18 years old and have a high school diploma or the equivalent.

The career program features formal course work along with the opportunity to actually practice such skills as baking, menu planning, food purchasing, beverage control and food preparation. After job placement, you join the American Culinary Federation Educational Institute for registered apprentice membership. Likewise, you register with the Department of Labor and will be officially indentured to supervising chefs and the sponsoring American Culinary Federation affiliate chapter for 6,000 hours. The program consists of 75 credit hours and leads to an associate of applied science degree.

Note: Metropolitan Community College students should seek specific counsel from the JCCC program personnel for the appropriate course plan and numbers.

Metropolitan Community College students should refer to Cooperative Program Information. (Major Code 2440; CIP Code 12.0503)

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Hospitality Management

JCCC Chef Apprentice Program
Spring Semester Calendar

Wednesday, January 20th First day of Spring Semester

Saturday, January 23rd Annual Winter Fest Ice Carving Competition will be at the Ice Terrace @ Crown Center

Monday, January 25th 11.30 am Jr. Chef Meeting in GEB 233

Tuesday, January 26th, 11.30 am Jr. Chef Meeting in OCB 153/ Culinary Library

Monday, Feb. 1st Jr. Chef Meeting at 11.30 am In GEB 233

Tuesday, Feb. 2nd Jr. Chef Meeting at 11.30 am In OCB 153 / Culinary Library

Thursday, Feb. 4th @ 10 am Practicum I / log book meeting in OCB 142 The only meeting scheduled for new apprentices. Attendance is mandatory

Thursday, Feb. 11th @ 10 am Practicum six meeting in OCB 142

Tuesday, Feb. 16th log books due for practicum III –VI

Tuesday, Feb. 23rd log books due for practicum I & II

Monday, March 1st Jr. Chef Meetings at 11.30 am In GEB 233

Tuesday, March 2nd Jr. Chef Meetings at 11.30 am In OCB 153 / Culinary Library

Spring Break March 15th to 21st classes not in session

Friday, March 27th Food requisitions due by 3 pm for Graduation # 2

Menus for graduation due on Tuesday, March 23rd, for all graduates

April 2nd to 4th Easter weekend

Monday, April 5th Jr. Chef Meeting at 11.30 am In CC 211

Tuesday, April 6th, Jr. Chef Meeting at 11.30 am In OCB 153 / Culinary Library

Thursday, April 15th last day to withdraw from 16 week classes and receive a “W” on your transcript

Friday, April 16th Graduation I meal served in OCB 108/Library

Tuesday, April 20th log books due for practicum III – V

Friday, April 23rd Graduation II meal served in OCB 108/Library

Tuesday, April 27th log books due for practicum I & II

Monday, May 3rd, Jr. Chef Meeting at 11.30 am In GEB 233

Tuesday, May 4th, Jr. Chef Meeting at 11.30 am In OCB 153 / Culinary Library

Wednesday, May 12th, Practicum VI – Final “White” Log Book DueMust be turned-in in person by 4 pm, not dropped off!!

Saturday, May 15th to Thursday, May 20th Finals in all classes


In order to pass a Practicum, each student must turn in a log book each semester, regardless of what you did the previous semester.

You cannot pass a practicum without turning in the logbook at least once; the maximum in points can not be achieved by turning it in only once!

In order to pass a practicum (one to six) you must have a minimum of 10 Jr. Points accumulated in the current semester.

Points do not carry over to another semester except for summer practicums.