Culinary Arts Apprenticeship, AAS

Campus: Muscatine and Scott Community Colleges

Since 1991, the program and Scott Community College have operated in the Quad Cities. Apprentices work at one of the 65 approved apprenticeship sites under the supervision of the executive chef to complete a total of 6,000 hours on the job. The apprentice takes general education requirement classes and classes in Culinary Arts at Scott Community College and other selected class sites. A non-apprenticeship AAS degree is also offered by the program.

The Culinary Arts Apprenticeship AAS is a 72.50 credit program. Five of the nine terms are to be taken on a part-time basis to allow for the apprenticeship portion of the program. Apprenticeship is the classic training method of chefs and cooks, and still used almost exclusively in Europe. These programs are linked to each state Bureau of Apprenticeship and Training.

Apprentices work at one of the approved apprenticeship sites under the supervision of the Journeyman Chef or Kitchen Manager to complete a total of 6,000 hours on the job.

A Dept. of Labor Journeyman Chef Certificate is issued upon completion and documentation of on-job-training (OJT) training log entries (6000 hours) in addition to the AAS degree.

Students graduating from this program are crossed trained in multi levels of cooking and methods from individual service to buffets and banquets.

Plan of Study

Term 1

CSC 107 - Computer Literacy Credit(s): 3.00
HCM 100 - Sanitation and Safety Credit(s): 2.00
HCM 154 - Basic Food Preparation Credit(s): 2.00
HCM 180 - Food Fundamentals Credit(s): 2.00
HCM 501 - Culinary Practicum I Credit(s): 3.00

Term Total: 12.00 Credits

Term 2

HCM 155 - Garde Manger Credit(s): 3.00
HCM 233 - Menu Planning and Nutrition Credit(s): 3.00
HCM 265 - Mathematics for Hospitality Credit(s): 3.00
HCM 502 - Culinary Practicum II Credit(s): 3.00

Term Total: 12.00 Credits

Term 3 - Summer

HCM 503 - Culinary Practicum III Credit(s): 1.50
SPC 112 - Public Speaking Credit(s): 3.00

Term Total: 4.50 Credits

Term 4

HCM 156 - Intermediate Food Prep Credit(s): 3.00
HCM 212 - Industry Management Credit(s): 3.00
HCM 353 - Menu and Profit Engineering Credit(s): 3.00
HCM 504 - Culinary Practicum IV Credit(s): 3.00

Term Total: 12.00 Credits

Term 5

HCM 160 - Advanced Food Preparation Credit(s): 3.00
HCM 199 - Batch Cooking Credit(s): 2.00
HCM 200 - Dining Services Credit(s): 2.00
HCM 505 - Culinary Practicum V Credit(s): 3.00
PSY 213 - Industrial & Organizational Psychology Credit(s): 3.00 OR
SOC 110 - Introduction to Sociology Credit(s): 3.00

Term Total: 13.00 Credits

Term 6 - Summer

HCM 506 - Culinary Practicum VI Credit(s): 1.50

Term Total: 1.50 Credits

Term 7

HCM 116 - Fundamentals of Baking Credit(s): 3.00
HCM 301 - Beverage Control Credit(s): 3.00
HCM 507 - Culinary Practicum VII Credit(s): 3.00
HUM 105 - Working in America Credit(s): 3.00

Term Total: 12.00 Credits

Term 8

HCM 508 - Culinary Practicum VIII Credit(s): 3.00
HCM 530 - Culinary Capstone Credit(s): 1.00

Term Total: 4.00 Credits

Term 9 - Summer

HCM 509 - Culinary Practicum IX Credit(s): 1.50

Term Total: 1.50 Credits

AAS Total: 72.50 Credits

Non-discrimination Statement / Equal Educational Opportunities

It is the policy of Eastern Iowa Community College District not to discriminate in its programs, activities, or employment on the basis of race, color, national origin, sex, disability, age, sexual orientation, gender identity, creed, religion, and actual or potential family, parental or marital status, as required by the Iowa Code §§216.6 and 216.9, Titles VI and VII of the Civil Rights Act of 1964 (42 U.S.C. §§ 2000d and 2000e), the Equal Pay Act of 1973 (29 U.S.C. § 206, et seq.), Title IX (Educational Amendments, 20 U.S.C. §§ 1681-1688), Section 504 (Rehabilitation Act of 1973, 29 U.S.C. § 794), and Title II of the Americans with Disabilities Act (42 U.S.C. § 12101, et seq.).

If you have questions or complaints related to compliance with this policy, please contact EICC’s Equal Employment Opportunity Officer/Equity Coordinator, Eastern Iowa Community College District, 101 West Third Street, Davenport, Iowa 52801, 563-336-5222, equity@eicc.edu or the Director of the Office for Civil Rights U.S. Department of Education, John C. Kluczynski Federal Building, 230 S. Dearborn Street, 37th Floor, Chicago, IL 60604-7204, Telephone: (312) 730-1560 Facsimile: (312) 730- 1576, TDD (800) 877-8339 Email: OCR.Chicago@ed.gov.