Central Arizona College s HRM Program Steps for the Culinary Arts Apprenticeship Program

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1 Central Arizona College s HRM Program Steps for the Culinary Arts Apprenticeship Program Step One: Central Arizona College 1. Hospitality & Restaurant Management Program / Business Division Meet with your HRM program specialist advisor Gayle Haro. Contact by calling ; by ing gayle.haro@centralaz.edu; by stopping in at SPC office, N119A Sizer Building for program advisement - important to overview and plan apprenticeship registration steps and application packet regarding program steps & class scheduling. Review this apprenticeship application packet & CAC s Culinarian Certificate and Culinarian Apprenticeship Culinary Arts AAS Degree requirements. See Quick Planning Guide attached and information from the CAC HRM website 2. Student Services Schedule Testing, Advising, and Orientation Sessions Apply to the college by submitting a CAC Admission Form. For general college or registration information about CAC call or 5444; ; apply online at Contact your local campus or our website for specific campus details. Apply for Federal Financial Aid. Complete Free Application for Federal Student Aid online at Central s school code is For help call Schedule testing for reading/math competency placement exam at the college. You will need the results before you can register. (Low reading scores will require program signature approvals before enrolling in HRM courses concurrently with a reading course.) Attend an orientation session for basic college information, financial aid, learning resources and to schedule a meeting with an academic advisor at Meet with your academic advisor for the Culinarian Certificate courses. Utilize this Quick Career Planning Guide for verification of course offerings and meet with your HRM program advisor. It is important that you enroll in the Culinarian Certificate courses first and/or if possible, the apprenticeship practicum s simultaneously. You may then continue taking your general education courses to ensure completing the program in a timely manner. The certificate may be completed in one year if you plan your program of study before registering. Please consult each current catalog for certificate and degree information. These requirements are subject to change yearly without notice. Register on campus or online at Finalize Payment with cash, credit card, check or enroll in the FACTS Payment Plan. Step Two: American Culinary Federation (ACF) Apply to the ACF for junior membership status online in the Resort & County Club Chefs Association Chapter at for assistance call or send to memberservices@acfchefs.net. Yearly dues $ Apply for the ACF Apprenticeship Program by submitting a complete written application & payment for training log and materials. (One time fee cost $ and is subject to change). Step Three: State of Arizona Apprenticeship Board US Dept of Labor Apply to the State by submitting a complete written application. Step Four: Job Employment Secure a place of employment that will support your on-the-job, paid apprenticeship under a certifiable chef, program sponsor or through a sponsoring house under our ACF chapter.

2 We re not just about higher education. We re about hire education! + = YOU DO THE MATH! Quick Career Planning Guide CAC (HRM) & Culinary Arts Program Culinarian Certificate & Culinarian Apprenticeship Associate of Applied Science Degree Culinarian Certificate Courses (18 credits): O denotes online course & denotes face to face course Fall Spring HRM 100 Introduction to Hospitality Mgmt (3) O O HRM 103 Managing Food Service Operation (2) O HRM 105 Food Safety Foundation (1) 6 weeks O O hybrid HRM 150 Dining Room and Beverage (2) HRM 203 Introduction to Culinary Arts (3) HRM 205 HAACP Manager Certification (1) 6 weeks O O HRM 250 Professional Baking/Garde Manager (3) NTR 104 Nutrition (3) Apprenticeship AAS degree practicums (16) HRM Culinary Practicum s on the job paid clock hours Most courses are typically scheduled on Mon & Tues afternoons/evenings or available online for the convenience and support of apprenticeship employment. Two other additional HRM Certificate 18 credits may be completed by including these courses to the Culinarian program of study. Restaurant Management Certificate Hotel and Lodging Mgmt Certificate HRM 106 & HRM 208 HRM 101, HRM 102, HRM 106 HRM 208 HRM 106 Supervision in Hospitality Industry (3) HRM 101 Facilities Management (3) HRM 208 Hospitality Law (3) HRM 102 Management of Guest Services (3) Note: HRM106 will be required to complete the Culinarian Apprenticeship AAS degree. An apprenticeship program offers students a quality culinary education. Students receive their foundation through national certification courses and a supervised job experience under the apprenticeship program. The end result is a better trained student who possesses realistic expectations of the food industry and a lower-cost alternative to achieve culinary credentials.

3 Do Culinary Arts Program s seem a little pricey these days? Try CAC s Earn While You Learn Chef Apprenticeship Program Culinarian Apprenticeship Associate of Applied Science (AAS) Degree (63-65 credits) Corequisite: Culinarian Certificate (18 credits) Practicum s (16 credits): The Apprenticeship includes sixteen practicum credit hours obtained over a two or three year, on-the job paid clock hours documented in the ACF Apprenticeship training book and corresponds to the following practicum s. HRM 151 Culinary Practicum I (2) HRM 152 Culinary Practicum II (2) HRM 153 Culinary Practicum III (3) HRM 251 Basic Baking/Garde Manger Practicum IV (4) HRM 252 Advance Food Prep Culinary Practicum V (4) HRM 253 Culinary Seminar (1) independent study Other (9 Credits): HRM 106 Supervision in the Hospitality Industry (3) NTR 223 Food Service Management (3) CIS 110 Computer First Look (3) OR CIS 120 Survey of CIS (3) AGEC Requirements (23 credits): Written Communication (3) Oral Communication (3) Apprenticeship Partners 1. Central Arizona College Apply & register for college 2. American Culinary Federation Join ACF jr. membership Apply for Apprenticeship 3. State of Az Apprenticeship Board Apply to State 4. Employer Obtain job employment Mathematics (3) math numbered 100 or above OR BUS 101 Business Math (3) Humanities (3) suggested course: HRM 207 Ethnic Regional Food/Culture (3) Science (4): BIO 100 Biology Concepts (4) OR CHM 130 fundamental Chemistry (4) OR ENV 101 Environmental Science (4) Social Science (3): SOC 100 Intro to Sociology (3) OR PSY100 Introduction to Psychology (3) OR PSY 100A Intro to Psychology I (3) AND PSY 100B Intro to Psychology II (3) Physical Education Activity (1) suggested course: PAC 101A Basic Golf (1) RDG 100A OR RDG 100B OR Reading Competency ASSET 41 score Additional Apprenticeship Requirements: Upon completion of this program of study, students will be conferred with an A.A.S. by Central Arizona College in Culinary Apprenticeship. Additional apprenticeship requirements for certification by the ACF require students to pass a final practicum exam and an ACF comprehensive, written exam to receive the national level of Certified Culinarian.

4 ---- Upper Level Management Positions President/CEO $50,000-$350,000+ General Manager/COO $42,000-$150,000+ Food and Beverage Director $35,000-$85,000+ Executive Chef $35,000-$90, Mid-Level Management -- Chef $27,000-$60,000+ Catering Manager $30,000-$50,000+ Sous Chef $26,000-$45,000+ Kitchen Manager $26,000-$45,000+ Pastry Chef $25,000-$40, Entry Level Waiters & Waitresses $5.63-$ per hour including tips Cook $6.71-$ per hour President/Chief Executive Officer is accountable for the current and long range profitable operation and growth of the organization and the general direction of all other affairs of the corporation. Food and Beverage Director is responsible for the overall operation of all food establishment on the property. Duties could include accounting of daily receipts, ordering food items, hiring and training personnel and customer service. Executive Chef is responsible for all kitchen operations in a restaurant establishment, chain operation or property. Duties include management of menu planning, portion and cost control, quality standards and training of employees. Catering Manager is responsible for all catered functions from origination to execution, including delegation and arranging for all special items. Works closely with sales personnel to generate new business. Sous Chef is responsible for assisting the executive chef in the kitchen in a restaurant establishment or chain operation. Duties include execution of menu planning, portion and cost control, quality standards and training of employees. Kitchen Manager is responsible for the operation of the kitchen. Duties may include hiring, training and scheduling personnel, maintaining and complying with government safety standards and ensuring that quality and performance standards are met. Pastry Chef is responsible for the pastry production in a restaurant organization. Ensures quality standards in conjunction with the Executive Chef. May be responsible for baked goods, centerpieces and other decorative items. Please note that the salaries reflected for the food service industry are the medium and each position has the potential to earn a higher salary. Source: Compensation for Salaries Personnel in Restaurants, 2002; National Restaurant Association prepared in cooperation with the Hay Group.

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