Library: Hospitality Management: Culinary Apprenticeship

The Culinary Apprenticeship Major at Columbus State

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.

Culinary Organizations

Call Numbers

Browse the shelves for books and video.

647.95023 Culinary Careers

Culinary Arts by Tracy Brown Hamilton
Call Number: 647.95023 H221cu
Publication Date: 2019
"Culinary Arts, which includes interviews with professionals in the field, covers five main areas of this field that have proven to be stable, lucrative, and growing professions: Chefs; Pop-up and traditional restaurant owners; Caterers; Media and art-related careers; Bakers"
Start Your Own Restaurant and More by The Staff of Entrepreneur Media; Rich Mintzer
Call Number: 647.95 M667st
Publication Date: 2016
"There's plenty of room for more food businesses, but for a successful restaurant startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control, and payroll management. The staff of Entrepreneur has put together everything you need to know to start, run, and grow the successful restaurant or food service of your dreams."

Chef: a culinary artist by Christie Marlowe; Andrew Morkes
Call Number: Ebook
Publication Date: 2019
"A career in the culinary arts is the perfect choice for those who are creative, enjoy experimenting with food, and like making people happy. In this book, you'll learn about job duties for chefs, how to prepare for culinary arts careers, key skills for success, methods of exploring culinary careers while in school, the employment outlook, and much more."
Careers in Food Science: from Undergraduate to Professional by Richard W. Hartel (Editor); Christina Klawitter (Editor); Abbey Thiel (Editor)
Call Number: Ebook
Publication Date: 2022
"Careers in Food Science provides detailed guidelines for students and new employees in the food industry to ensure a successful start to their career. Every step towards a rewarding career in this rapidly evolving industry is covered, from which classes to take in college and which degrees to earn, to internships, and finally how to land, and keep, the first job. This book also provides day-to-day examples of what to expect from the many jobs available to help students decide what to do and where to go."

Online Periodicals

The following online periodicals are available electronically through the Electronic Journal Center, Business Source Complete, Factiva, and Nexis Uni databases.

Print Periodicals

Print periodicals are available for browsing on the 3RD FLOOR of the library. Print periodicals do NOT check out.