The Culinary Apprenticeship major is offered in cooperation with the American Culinary Federation Columbus Chapter. It includes the theory-related classroom instruction and on-the-job training required for the National Apprenticeship Training Program of the American Culinary Federation (ACF).
Culinary apprentices are employed for on-the job training under a professional chef in restaurants, clubs, hotels, or catering businesses. Those selected for the apprenticeship program will interview with prospective employers; however, work placement cannot be guaranteed by the College or the ACF Columbus Chapter.
While employed, the apprentices attend classes at Columbus State one full day each week to work toward the associate of applied science degree. The Columbus State program is accredited by the American Culinary Federation Foundation Accrediting Commission. Program graduates qualify as, at minimum, Certified Culinarians through the ACF.
The American Culinary Federation (ACF) is the country’s largest professional association for chefs, cooks, culinary educators, and professionals in the food service industry dedicated to promoting the culinary profession and furthering our members’ culinary expertise through education, certification, and competitions.
Columbus' local chapter of the American Culinary Federation.
The following scholarly journals and trade publications are available electronically through the Electronic Journal Center, Business Source Complete, Factiva, and Nexis Uni databases.
The list below contains a few selected library books related to the culinary arts field. To find additional titles, try searching with one of the listed subject headings, perform a keyword search in the catalog, or ask a librarian for help!
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