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  1. Programs
  3. Hospitality Management - Culinary Apprentice Option

Hospitality Management - Culinary Apprentice Option

Jefferson State Community College

Associate's Degree

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

Hospitality Management program offers concentrations in Culinary Arts, Pastry/Baking, Catering, Event Planning, and Hospitality. Prepares students for careers in restaurants, hotels, catering operations, and event venues.

Credits

71 credits

Format

In-Person

Eligibility Calculator

Which aid programs apply to this program?

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Program Pathways

Credentials this program stacks toward

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Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

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Locations

Where this program is offered

  • Alabama

    Alabama

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Related Programs

Programs related to this one

No related programs.

Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 35-1011.00

Skills

CoordinationSpeakingService OrientationSocial PerceptivenessManagement of Personnel ResourcesCritical ThinkingActive ListeningReading ComprehensionMonitoringTime ManagementNegotiation

Knowledge

Customer and Personal ServiceAdministration and ManagementPersonnel and Human ResourcesEnglish LanguageFood ProductionProduction and ProcessingMathematicsCommunications and MediaAdministrative

Abilities

Oral ExpressionProblem SensitivityOral ComprehensionDeductive ReasoningSpeech ClaritySpeech RecognitionWritten ComprehensionWritten ExpressionInformation OrderingNear VisionFluency of IdeasInductive ReasoningSelective AttentionOriginality

Tasks

  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Count money and make bank deposits.
  • Establish standards for personnel performance and customer service.
  • Keep records required by government agencies regarding sanitation or food subsidies.
  • Answer inquiries pertaining to hotel policies and services, and resolve occupants' complaints.
  • Participate in financial activities, such as the setting of room rates, the establishment of budgets
  • Confer and cooperate with other managers to ensure coordination of hotel activities.
  • Consult with customers to determine objectives and requirements for events, such as meetings, confer
  • Review event bills for accuracy and approve payment.
  • Coordinate services for events, such as accommodation and transportation for participants, facilitie
  • Contact potential clients, meet with professional and trade associations, and produce brochures and other publications to promote conference, convention, and trade show services.
  • Plan and develop programs, agendas, budgets, menus, and services according to customer requirements.

Technology

Time accounting softwareAnalytical or scientific softwareData base user interface and query softwareFinancial analysis softwareElectronic mail softwareCustomer relationship management CRM softwareObject or component oriented development softwareInventory management softwarePoint of sale POS softwareAccounting softwareFacilities management softwareProject management softwareGraphics or photo imaging softwareDesktop publishing software

Tools

Apple corersBlast chillersBlendersBone sawsBoning knivesBox gratersBraziersBread slicersBroilersCake decorating toolsCappuccino makersCarbonated beverage dispensersChefs' knivesCommercial coffee grindersCommercial coffeemakersComputerized cash registersLaser printersNotebook computersPersonal computersPersonal digital assistants PDA10-key calculatorsCash registersCredit card processing machinesDesktop computersHandheld computersLaptop computersMulti-line telephone systemsPrivate automatic branch exchange PABX systemsVoice mail systemsOverhead display projectors

Work Values

IndependenceRecognitionAchievementRelationshipsWorking ConditionsSupport
Career Pathways

Occupations this program prepares you for

  • Chefs and Head Cooks35-1011.00
  • Food Service Managers11-9051.00
  • Lodging Managers11-9081.00
  • Meeting, Convention, and Event Planners13-1121.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: developing (Level 2)(based on Associate's Degree)

  • Sanitation standards and health code regulations — monitor employee practices routinely and address minor violations on the kitchen floor.
  • Junior cooks and prep staff — coordinate daily task assignments and workflow to maintain steady output during service periods.
  • Received food products — check quantity and quality against invoices and specifications with minimal oversight, flagging discrepancies to management.
  • Food and supply requisitions — prepare and submit purchase orders based on production schedules and current inventory levels.
  • Station equipment and work areas — inspect at the start and end of each shift to confirm conformance to cleanliness and safety standards.
  • Standard and modified recipes — execute consistently across familiar menu items, adapting quantities for varying cover counts.
  • New kitchen employees — demonstrate proper preparation, cooking, and plating techniques in a hands-on training context.
  • Food cost estimates for routine menu cycles — calculate using ingredient yields, unit costs, and production quantities in a spreadsheet.
  • Time management strategies — apply across concurrent station tasks to ensure all dishes reach service windows on schedule.
  • Customer and dietary feedback relayed by front-of-house staff — interpret and communicate relevant adjustments to the kitchen team.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Auto-populated·from Scorecard + DOL
Completion Rate
11%
Placement Rate
79%