Assistant Chef (certificate)

Culinary Arts students working around a stove with a professor in a hot food lab.

The Assistant Chef Certificate program provides practical training in the restaurant and food service fields. Graduates are qualified for a number of positions, including assistant chef, commercial and assistant hospital food service worker and are able to work in colleges, schools, hospitals, nursing homes, industrial settings, restaurants and quick food services.

This one-year certificate program is designed for students wishing a shorter course of study than the two-year Hotel and Restaurant Management or Culinary Arts degree curriculum. Graduates of this program may transfer into the Hotel and Restaurant Management or Culinary Arts degree curriculum with a minimum loss of credit.

In addition to buying textbooks, students in the Assistant Chef program are expected to purchase uniforms ($100+) and a knife set ($300+). Hats and/or hairnets are required by the New York State Health Code.

Students will be required to comply with the dress and sanitation requirements of the American Culinary Federation. Note: The only jewelry permitted in cooking laboratories are wedding rings and watches. No nail polish is allowed. Full uniform attire is required for any food preparation activity in all labs at all times. Specific details regarding the Policies for Food Laboratories are available from the School of Hotel, Culinary Arts and Tourism.