The length of the Apprentice program involves a commitment from the student to full time education. The Sous Chef program consists of eight, twelve-week quarters to be completed consecutively within two years from the start date. The Culinarian Program consists of eight, twelve-week quarters to be completed consecutively within two years from the start date.
To be eligible to graduate, a student must complete all program requirements and submit two applications on or before published deadlines: Intent to Graduate Application and Graduation Application.
Intent to Graduate Application – This form is to be submitted in the first week of a student’s last quarter when course work will be completed. The following information is requested to successfully complete the form.
- DIG Transcript upload to verify completed courses
- OJL Skills on track – 100% Culinarian Program or 95% Sous Chef Program at end of current quarter
- Approved Apprenticeship Hours on track
- Confirmation of Certification Testing Plan – post scheduled dates: written and practical
- ACF Membership upload
- Certificates earned upload
- Apprentice ending wage verification
Graduation Application – In order for a student to be considered a graduate, at the time of programmatic requirement completion, the student must submit the application for graduation on or before published the deadlines.
This form is to be submitted once the student has met the requirements of the program. The following information is requested to successfully complete the form.
- American Culinary Federation Written Exam Results
- American Culinary Federation Practical Exam Results
- Final CGPA Clearance – DIG Transcript upload
- Student’s successful completion of required credits for program
- Financial clearance – provided by concierge upon request
Graduation Application Deadlines:
Spring – March 1
Fall – October 1
Successful graduates must achieve the following in order to file an application for graduation:
|Sous Chef Apprentice Program||Culinarian Apprentice Program|
|4000-6000 hours on the job||2000-3000 hours on the job|
|Minimum CGPA at time of graduation: 2.00||Minimum CGPA at time of graduation: 2.00|
|95% Skills Gallery completion||100% Skills Gallery completion|
|ACF Membership on file||ACF Membership on file|
|Clear of institutional financial obligations||Clear of institutional financial obligations|
|Documented attempt – Certified Sous Chef Written Exam||Documented attempt – Certified Culinarian Written Exam|
|Documented attempt – Certified Sous Chef Practical Exam||Documented attempt – Certified Culinarian Practical Exam|
|97 Required Course Credits Successfully Completed||48 Required Course Credits Successfully Completed|
|Required Program Courses Successfully Completed||Required Program Courses Successfully Completed|
|10 ACF Portal Quizzes Successfully Completed||10 ACF Portal Quizzes Successfully Completed|
A student with a GPA of 3.5 to 3.699 will be graduated cum laude, a student with a grade point average of 3.7 to 3.899 will be graduated magna cum laude, and a student with a GPA of 3.9 to 4.0 will be graduated summa cum laude.