Notes:

1. Apprenticeship is through approved partnership sites.  To be considered for the program, you must be selected as an apprentice at an approved site.  The next step would be to contact your advisor; as listed below. Students must schedule and complete an entry interview with their faculty advisor Chef Jesse Miller for all apprentice students.  Students will meet with their assigned advisor, Chef Miller, every semester to review status toward graduation and their scheduling strategy.

2. Courses should be taken as listed to ensure timely completion of apprenticeship program.

3. Courses listed in HRI that are bold may be taken via distance-learning only; those courses are bold and are not HRI prefixes may be taken either on-campus or via distance-learning.

4. This scheduling arrangement is contingent upon sufficient class sizes and freedom from class cancellations.

5.  The following courses are also required for graduation and may be taken any semester they are available and fit into the student's schedule.  They are listed on the schedule above when they are suggested to be enrolled.  These courses are:  ENG 111, ENG 112, HLT 100, MTH 120, Humanities/Fine Arts Elective, and Social/Behavioral Science Elective.  Apprentices may choose to either complete the schedule as shown or add in these courses to also earn their AAS in Culinary Arts in conjunction with meeting their ACF Apprenticeship requirements.  HLT 100 will be a transfer via "Credit By Able" when completed through your apprenticeship site; when meeting college requirements.

Notes:

1. Due to the accelerated pace and intensive workload, students should carefully consider this scheduling option prior to enrolling. Students must register and attend a group advising session with their faculty advisor. Chef Jesse Miller advises New & First Semester Students while Chef Eric Breckoff advises Returning Students.  Once enrolled, students should meet with their assigned advisor, Chef Breckoff or Chef Miller, every semester to review status toward graduation and their scheduling strategy.

2. This track sequence is reserved for students with prior college experience and industry experience in kitchens.  Only in special circumstances may this requirement receive different approval from Chef Miller or Chef Breckoff)

3.  Courses should be taken as listed to ensure timely graduation within 15 months.

4.   Courses listed in HRI that are bold may be taken via distance-learning only; those courses are bold and are not HRI prefixes may be taken either on-campus or via distance-learning.

5. This scheduling arrangement is contingent upon sufficient class sizes and freedom from class cancellations; including courses that are available that do not conflict.

6.  This course sequence only has a Summer Start Date.

7. The following courses are also required for graduation and may be taken any semester they are available and fit into the student's schedule.  They are listed on the schedule above when they are suggested to be enrolled.  These courses are:  ENG 111, ENG 112, HLT 100, MTH 120, Humanities/Fine Arts Elective, and Social/Behavioral Science Elective.  Typically, students in this track have already completed these courses.  If they have not they will need to be worked into the schedule and may eliminate the ability to complete the track in 15 months.

Notes:

1. Once enrolled, students should meet with their faculty advisor.  Students must register and attend a group advising session with their faculty advisor. Chef Jesse Miller advises New & First Semester Students while Chef Eric Breckoff advises Returning Students.  Once enrolled, students should meet with their assigned advisor, Chef Breckoff or Chef Miller, every semester to review status toward graduation and their scheduling strategy.

2. Courses should be taken as listed to ensure timely graduation within 2 years (Fall start).  Courses should be taken as listed to ensure timely graduation within 7 terms (Spring start).

3.  Courses listed in HRI that are bold may be taken via distance-learning only; those courses are bold and are not HRI prefixes may be taken either on-campus or via distance-learning.

4. This scheduling arrangement is contingent upon sufficient class sizes and freedom of class cancellations.

5. The following courses are also required for graduation and may be taken any semester they are available and fit into the student's schedule.  They are listed on the schedule above when they are suggested to be enrolled.  These courses are:  ENG 111, ENG 112, HLT 100, MTH 120, Humanities/Fine Arts Elective, and Social/Behavioral Science Elective.