Program overview

Dreaming of becoming a professional chef? This certificate program equips you with the essential skills of food preparation, cooking techniques, and kitchen operations. You’ll gain practical experience to prepare for success in restaurants, catering, and hospitality settings. Career opportunities include line cook, prep cook, or entry-level chef positions. This program is designed for students who want to build a strong foundation for a career in the culinary arts.

Back to Interest Area Explore All Academic Programs
Lemoore College Logo

Course Sequence (Program Map)

Chef Apprentice

Certificate of Achievement

Program Units: 38.0 UNITS

This program map from the 2026-2027 catalog year represents one possible path through the program and is for reference only. Selections made here do not constitute an official education plan.
Make an appointment to receive a customized official education plan that fits your needs by visiting https://westhills.cc/lc-counseling

This program map from the 2026-2027 catalog year represents one possible path through the program and is for reference only. Selections made here do not constitute an official education plan. Make an appointment to create a customized education plan that fits your needs.

Make Appointment Course Schedule Current Catalog Previous Catalogs
Tap a course card to view course details and available sections. If a card includes multiple course options, choose your preferred course in the options modal and tap Select to add it to your program map. Recommended courses have been preselected.
Print Map
Fall 2026 1st Term – 18.0 UNITS
Principles of Food with Lab

CUL 001

3 Units
Major
Culinary Production and Operations

CUL 007

3 Units
Major
Introduction to Commercial Baking

CUL 052

3 Units
Major
Garde Manger

CUL 056

3 Units
Major
Beverage Management

CUL 057

3 Units
Major
Dining Room Service and Management

CUL 058

3 Units
Major
Spring 2027 2nd Term – 20.0 UNITS
Culinary Concepts

CUL 004

3 Units
Major
Advanced Bakeshop and Desserts

CUL 064

3 Units
Major
Hospitality Industry Seminar

HRCM 006

3 Units
General Education
Hospitality Law

HRCM 007

3 Units
General Education
Hospitality Cost Control

HRCM 012

3 Units
General Education
Occupational Work Experience Education

HRCM 015X

1 Units
General Education
Global Epicurean History

HRCM 060

3 Units
General Education
Print Map
Make an appointment to create a customized education plan that fits your needs.
Make Appointment Course Schedule Current Catalog Previous Catalogs

Related Careers

Salary

Careers associated with this program have a salary range from $23,000 to over $429,000 with an average salary of $73,000. Education for these associated careers ranges from High School/GED to Doctoral Degree.

$23k
Low
$73k
Average
$429k+
High

Growth Outlook

Most related careers tied to this program have a bright outlook nationwide from 2022 to 2032.

Current Outlook
Bright Outlook

New job opportunities are very likely in the future.

Outlook varies by career.
11 Below Average 9 Average 12 Bright

Career Explorer

Explore careers related to this program, including salary ranges. Some careers may require additional education beyond this program, such as a bachelor's, master's, or doctoral degree.

About this career data
Growth Outlook
Cooks, Private Household
Bright

Loading detailed career information from O*NET.

About Career Data and Licensing

This page includes information from the O*NET 30.3 Database by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA). Used under the CC BY 4.0 license. O*NET® is a trademark of USDOL/ETA. Lemoore College has modified all or some of this information. USDOL/ETA has not approved, endorsed, or tested these modifications.

Program Learning Outcomes

1
Students will be able to generalize the essential skills required to support the performance of positions within the culinary kitchen,and restaurant management.
2
Students will be able to investigate and analyze customer service, and legal topics within the restaurant industry.
3
Students will be able to review, recognize, and convert any standardized recipe.
4
Students will be able to develop basic principles of nutrition, dietetics, and food and beverage composition.
5
Students will be able to recognize and demonstrate the requirements for proper sanitation in the food service industry.