Program Description
Culinary Arts Sous Chef Apprenticeship Program provides a structured and comprehensive, industry approved pathway for individuals who are passionate about cooking and aspire to become highly skilled culinary professionals with advanced career prospects. This program offers a combination of practical hands-on experience, theoretical knowledge, and mentorship. Apprentices will complete 6 semesters of related classroom and lab instruction at NIC, coupled with 4000 hours of paid employment and tutelage toward achieving competencies set for by the American Culinary Federation with Chefs from local approved full-service industry sponsor sites. Once requirements are successfully met, apprentices will qualify to take the national practical and written examination with the ACF towards earning the Certified Sous Chef credential.
Application Information
NEW Culinary Arts Sous Chef Apprenticeship Program COMING FALL 2025.
- Apply now
- Registration is open March 31 through July 1. Apply early, limited space is available.
- This is a limited and selective enrollment program with special admission requirements. Applicants must have a minimum of 6 months of foodservice experience and have a GED or high school diploma.
- The application process includes: two formal letters of recommendation that document a proven strong work ethic and a keen interest in pursuing advanced or managerial positions within foodservice.
- A maximum two-page essay outlining your career goals and intent to remain proactively committed to honoring your sponsor site/employer while completing your degree. Applications must be received by July 1 prior to enrolling. Admission is decided by selection committee of instructors and advisors; and contingent upon successfully completing the interview process with the sponsor site.
- Culinary Arts Soux Chef Apprenticeship Course Schedule
This three-year program, starting each fall, combines classroom learning with paid on-the-job experience (OJT) to equip you with the culinary and leadership skills needed to succeed in the industry.
Program Highlights:
- Structured and industry-approved: Follows guidelines set by the American Culinary Federation (ACF).
- Earn while you learn: Receive paid on-the-job training for 4,000 hours while attending classes.
- Flexible learning:
- Six semesters of online courses and one-day-a-week on-campus labs.
- Gain knowledge in all culinary areas (cooking, baking, service)
- National Certification Potential: Upon program completion, you'll be eligible to take the ACF Certified Sous Chef exams.
Upon successful completion of the program, students will have acquired the following competencies:
Culinary Expertise: Demonstrate mastery of both fundamental and advanced savory, baking, and pastry techniques, applying them effectively across a diverse range of food and beverage service settings.
Scientific Proficiency: Recognize the scientific principles underpinning cooking and baking, leveraging this knowledge to meticulously plan, prepare, and assess the quality of finished culinary creations.
Diverse Culinary Repertoire: Develop a diverse repertoire of dishes reflecting classic, contemporary, and global cuisine, showcasing creativity and culinary expertise.
Menu Design and Execution: Create, plan, and execute recipes and menus that exemplify ingenuity, balance, and culinary finesse, considering factors like seasonality, dietary preferences, and cost-efficiency while maintaining professional standards in taste and presentation.
Kitchen Proficiency: Demonstrate aptitude for success in a professional kitchen environment by upholding high standards of conduct and effectively managing a variety of tasks.
Kitchen Operations Management: Demonstrate the skills necessary to efficiently manage kitchen operations, including inventory control, staff supervision, and resource allocation.
Interpersonal and Organizational Skills: Exhibit exceptional interpersonal and organizational skills, fostering a collaborative and productive kitchen environment.
Leadership and Teamwork: Demonstrate effective leadership and teamwork skills, promoting collaboration and a harmonious kitchen atmosphere.
Adaptability and Problem-Solving: Show how culinarians adapt quickly to dynamic culinary environments, formulating creative solutions to challenges as they arise.
Sustainability: Implement sustainable practices in the realms of purchasing, production, and service to contribute to environmental responsibility.
Food Safety and Sanitation: Adhere to stringent food safety and sanitation practices, ensuring the well-being of both guests and staff.
Guest Service Excellence: Execute outstanding guest service, offering an exceptional dining experience that meets or exceeds customer expectations.
Cost Management: Implement controls to maintain costs and ensure the profitability of food service operations.
Business and Entrepreneurial Acumen: Present a foundational knowledge of business, supervisory, and entrepreneurial skills, enabling successful navigation of the culinary industry and fostering career growth.
- Full-time Employment Requirement: To participate, you must be a full-time employee with a supervising chef who can guide your on-the-job training.
- Commitment Expected: Success requires your dedicated participation, including full-time work, weekly on-campus labs, and online coursework each semester.
Limited Slots Available
To be eligible, complete the application process, which includes:
- Minimum of 6 months food service experience (verification required)
- High school diploma or GED
- Two letters of recommendation highlighting your work ethic and interest in culinary leadership
- Two-page essay outlining your career goals, commitment to the program, and dedication to your sponsoring employer.
- Minimum Math Placement Score: Required unless you have already passed a college-level math course.
Financial Aid
- Consider applying for Federal Student Aid: https://studentaid.gov (Free application)
- Explore scholarships for Culinary students through the NIC Foundation Scholarship Application