Sous Chef
Issued by
Rouxbe Global Food Group
The course objective is to provide related training instruction that counts towards the certification as Sous Chef after completing the program and exams. The Sous Chef program offers a minimum of 4,000 hours of on-the-job learning at your work site or school and 180 hours of related instruction. Prerequisites: Fundamentals Cook ; Culinarian
Additional DetailsSkills
Earning Criteria
Standards
US Department of LaborThe ACFEF Apprenticeship Committee created a set of national guidelines for apprenticeship standards that are registered with the U.S. Department of Labor. In 2012, the program received the 21st Century Registered Trailblazers and Innovators Award by the U.S. Department of Labor for its partnership with the U.S. Army.
Rouxbe is an ACFEF-approved related technical instruction (RTI) provider and program coordinator. Certified Sous Chef (CSC) is recognized as an American Culinary Federation Education Foundation Approved Program for 90 Continuing Education hours and certification at the ACF level of Certified Sous Chef.
Certified Sous Chef (CSC) is approved for 180 continuing education units by the Certifying Board for Dietary Managers (CBDM) as a Prior Approved Program.
Endorsements
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American Council on Education
This credential has been successfully evaluated by the American Council on Education for college credit. It is recommended for a total of 12 college credits. For more information about ACE Learning Evaluations, visit www.acenet.edu. -
American Council on Education
3 semester hours in Baking and Pastry I in the lower-division undergraduate category -
American Council on Education
3 semester hours in Introduction to Menu Planning and Cost Controls in the lower-division undergraduate category -
American Council on Education
3 semester hours in Professional Cooking I in the lower-division undergraduate category -
American Council on Education
3 semester hours in Garde Manger in the lower-division undergraduate category
