Professional Culinary Arts (ACF Certificate: Culinarian)

Training Program

Credential(s) Offered

Apprenticeship certification, Community college certification

Method of Delivery

In Person

When offered

Daytime Hours

Instructional Program (CIP)

Cooking and Related Culinary Arts, General. 120500


Program Information

A Chef Apprenticeship Program Certificate allows students to use their creativity and business acumen to solve problems and please customers in careers such as Executive Chefs, Banquet Chef, Restaurant owner or culinary entrepreneur, food writer/photographer, culinary educator, Corporate or research chef. Students will demonstrate and present their skills in Professional cooking and food preparation including Garde-manger (cold-food preparation), baking and pastry, butchering and regional cuisines. Students will participate in Supervisory management, sanitation and kitchen design/engineering, nutrition and meal planning, cost accounting and business mathematics, seminars in purchasing and menu design planning. Throughout this time students gain a comprehensive business management foundation for preparing food, meeting customer needs, and running a kitchen.

During the final semester, the student will qualify to sit for the ACF exam to be certified Culinarian or Certified Sous Chef.  ACF Written and Practical Exam could be administered at JCCC or BCC.

*HMGT practicum courses are offered by Johnson County Community College (JCCC) and completed at Butler locations. Students will enroll in HMGT practicum courses with JCCC. Upon successful completion of the HMGT courses, students will send official JCCC transcripts to Butler Community College to complete certificate requirements.

Work Requirement

Upon completion of these courses and 2000 hours working under an ACF qualified supervising chef, apprentice will qualify to test for the Certified Culinarian Certification




Entrance Requirements



Butler Community College (IV)

WIOA Approved Program


Training Location(s)

622 E. Cloud Ave., Andover, Kansas

Local WIB

4 - Workforce Investment Area IV

Name of Credential

American Culinary Federation (ACF)

Type of financial aid offered or have access to

Grants, loans, scholarships, student employment

Refund Policy

Refer to catalog or Admissions

Is the proposed curriculum currently certified by an accrediting agency or similar national standardization program?

Yes - ACF

Is this proposed curriculum considered a nontraditional program of training services for women?


Is this proposed curriculum considered a nontraditional program of training services for men?


Cost Items

Books (Estimated)

$500.00 Estimate per semester.

In-State/District Tuition

$3,062.50 Tuition and fees

Other Fees

$60.00 Minimum technology access charge (begins FA21). Check tuition/fee schedule for more information.

Out-of-State/District Tuition

$4,562.50 Tuition and fees

Registration Fee

$15.00 Per semester

Supplies/Materials/Hand Tools (not included in tuition)

$420.75 Estimate: Uniform/supplies

Total In-State Program Cost


Total Out-of-State Program Cost


Demand Occupation(s)

35-1011.00Chefs and Head Cooks
$21.49 per hour

Provider Status



901 S. Haverhill Road, El Dorado, Kansas 67042

Phone Number

(316) 321-2222

Web Address


Last Updated

Sep 22, 2022


Jul 29, 2021


Sep 22, 2024