{"@id":"https://credentialengineregistry.org/resources/ce-75e75f02-5109-4a0f-a9fd-b2072784dca7","@type":"ceterms:AssociateOfAppliedScienceDegree","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-75e75f02-5109-4a0f-a9fd-b2072784dca7","ceterms:name":{"en-US":"Hosp-Culinary Apprent.AAS"},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-8b1f695a-d9eb-4b1c-aa24-71afa4b47a58"],"ceterms:subject":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"50.0605"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"Photography"}}],"ceterms:inLanguage":["en"],"ceterms:description":{"en-US":"The Hospitality Management programs provide quality learning experiences to enhance initial employment opportunities and to improve technical and supervisory skills for career advancement in foodservice, lodging, and tourism. Several majors leading to associate degrees are available for Baking and Pastry Arts, Culinary Apprenticeship, Hotel, Tourism, and Event Management, Nutrition and Dietetics and Restaurant and Foodservice Management. The programs are accredited by the Accreditation Commission on Programs in Hospitality Administration (ACPHA) and the American Culinary Federation Educational Foundation (ACFEF) Accrediting Commission. In addition, Baking, Casino Management, and Meeting and Event Management Certificate programs are available. 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). A supplementary application is required. (See specific program admissions information.) Culinary apprentices are employed for on-the-job training under a professional chef in restaurants, clubs, hotels, hospitals, retirement communities 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 Certified Culinarians (CC) through the ACF upon successful completion of the ACF written exam. Additionally, graduates will qualify to become a Certified Sous Chef (CSC) through the American Culinary Federation (ACF) upon successful completion of the Certified Sous Chef practical and written exams. For more information, see cscc.edu/hospitality."},"ceterms:dateEffective":"2012-08-29","ceterms:estimatedCost":[{"@type":"ceterms:CostProfile","ceterms:name":{"en-US":"Cost Profile"},"ceterms:price":192.93,"ceterms:currency":"US Dollar","ceterms:costDetails":"https://www.cscc.edu/academics/tuition-and-fees/other-academic-fees.shtml","ceterms:description":{"en-US":"The cost of this credential includes tuition (instructional and general fee per credit hour), application, records, and ID fee, technology and facilities fee, online course fee (if applicable), lab fees (if applicable), proficiency examination fee (if applicable), transient student fees (if applicable), and non-traditional credit fee (if applicable)."},"ceterms:directCostType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CostType","ceterms:targetNode":"costType:Tuition","ceterms:frameworkName":{"en-US":"Cost Type"},"ceterms:targetNodeName":{"en-US":"Tuition"},"ceterms:targetNodeDescription":{"en-US":"Cost for teaching and instruction."}}},{"@type":"ceterms:CostProfile","ceterms:name":{"en-US":"Cost Profile"},"ceterms:price":199.0,"ceterms:currency":"US Dollar","ceterms:costDetails":"https://www.cscc.edu/academics/tuition-and-fees/other-academic-fees.shtml","ceterms:description":{"en-US":"The cost of this credential includes tuition (instructional and general fee per credit hour), application, records, and ID fee, technology and facilities fee, online course fee (if applicable), lab fees (if applicable), proficiency examination fee (if applicable), transient student fees (if applicable), and non-traditional credit fee (if applicable)."},"ceterms:directCostType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CostType","ceterms:targetNode":"costType:EnrollmentFee","ceterms:frameworkName":{"en-US":"Cost Type"},"ceterms:targetNodeName":{"en-US":"Enrollment Fee"},"ceterms:targetNodeDescription":{"en-US":"Cost to enroll in the learning opportunity being described."}}}],"ceterms:occupationType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/35-1011.00","ceterms:codedNotation":"35-1011.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Chefs and Head Cooks"},"ceterms:targetNodeDescription":{"en-US":"Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/35-1012.00","ceterms:codedNotation":"35-1012.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"First-Line Supervisors of Food Preparation and Serving Workers"},"ceterms:targetNodeDescription":{"en-US":"Directly supervise and coordinate activities of workers engaged in preparing and serving food."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/35-2013.00","ceterms:codedNotation":"35-2013.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Cooks, Private Household"},"ceterms:targetNodeDescription":{"en-US":"Prepare meals in private homes. Includes personal chefs."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/35-2014.00","ceterms:codedNotation":"35-2014.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Cooks, Restaurant"},"ceterms:targetNodeDescription":{"en-US":"Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/35-2019.00","ceterms:codedNotation":"35-2019.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Cooks, All Other"},"ceterms:targetNodeDescription":{"en-US":"All cooks not listed separately."}}],"ceterms:subjectWebpage":"https://explore.cscc.edu/","ceterms:isPreparationFor":[{"@type":"ceterms:ConditionProfile","ceterms:name":{"en-US":"Preparation for occupation"},"ceterms:description":{"en-US":"This credential is preparation for the following occupation(s)."},"ceterms:targetOccupation":["https://credentialengineregistry.org/resources/ce-4517be05-2162-4972-86c1-a773ed674712","https://credentialengineregistry.org/resources/ce-80563d97-67e8-44f2-b106-c7fc2a823542","https://credentialengineregistry.org/resources/ce-cc3be454-29aa-4a9d-888a-1af5552bf843","https://credentialengineregistry.org/resources/ce-2da7f908-8e0c-439a-aaa1-62d15560e198","https://credentialengineregistry.org/resources/ce-9893d8d8-8467-473f-ad5d-5fa0c057a163"]}],"ceterms:estimatedDuration":[{"@type":"ceterms:DurationProfile","ceterms:exactDuration":"P24M"}],"ceterms:credentialStatusType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CredentialStatus","ceterms:targetNode":"credentialStat:Active","ceterms:frameworkName":{"en-US":"Credential Status"},"ceterms:targetNodeName":{"en-US":"Active"},"ceterms:targetNodeDescription":{"en-US":"Awards of the credential are ongoing."}},"ceterms:instructionalProgramType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=50.0605","ceterms:codedNotation":"50.0605","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Photography"},"ceterms:targetNodeDescription":{"en-US":"A program that focuses on the principles and techniques of communicating information, ideas, moods, and feelings through the creation of images on photographic film, plates, and digital images and that may prepare individuals to be professional photographic artists.  Includes instruction in camera and equipment operation and maintenance, film and plate developing, light and composition, films and printing media, color and special effects, photographic art, photographic history, use of computer applications to record or enhance images and applications to the photography of various subjects."}}]}