Chef’s Apprentice is a Certificate program offered by Hillsborough College in Tampa, FL. Tuition is $966 total.
Program Overview
The chef's apprentice certificate trains you for entry-level positions as a pantry cook, prep cook or lead cook. Learn technical, problem-solving and occupation-specific skills that will serve you well in these positions and prepare you for further education and careers in the culinary field.
This curriculum is from the current college catalog and is meant to provide prospective students an example of courses taken in this degree/certificate. It is not intended to be used for graduation requirements. Students should consult an advisor for graduation information.
This program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in Culinary. It provides technical skill proficiency and includes competency-based applied learning that contributes to the academic knowledge, higher-order reasoning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills for entry-level positions as a pantry cook, prep cook or lead cook.
School Information
Location
Accreditation & Approvals
Application Process
- 1Submit ApplicationComplete the online application form with your personal information and educational background.
- 2Submit TranscriptsProvide official high school transcripts or GED certificate. Some programs may require additional documentation.
- 3Financial AidComplete the FAFSA to determine eligibility for federal financial aid. Meet with a financial aid advisor to review your options.Complete FAFSA Application
- 4EnrollmentOnce accepted, complete enrollment paperwork, register for classes, and attend orientation.
Cost of Attendance and Financial Aid Information
Program Overview
This program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in Culinary. It provides technical skill proficiency, and includes competency-based applied learning that contributes to the academic knowledge, higher-order reasoning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupationspecific skills for entry-level positions as a pantry cook, prep cook or lead cook.
Certificate, 12 credit hours, taught on campus at Ybor City Campus.