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Questions or concerns contact: Jim Knifong CEC Apprenticeship Coordinator, Food Hospitality Institute email: james.knifong dcccd.edu phone: 214-860-2172 Chef Apprenticeship Program at El Centro College Current Sponsoring Houses and Chefs as of December 17, 2015 Sheraton Dallas Executive Chef Stuart Race Benchmark Hospitality at Deloitte University Food Beverage Director Chef Mike Jackson The Joule Hotel Dallas Pastry Chef Ruben Toreno Kent Rathbun Concepts - Abacus / Jaspers Executive Chef Kent Rathbun The W Hotel – Dallas Executive Chef Peter Andino Magnolia Hotel Dallas Executive Chef Douwe Iedema Children s Medical Center Director of Operations Chef Robert Gillentine Brook Hollow Golf Club Executive Chef David Sokol Four Seasons Resort and Club Executive Chef Christof Syre Gaylord Texas Resort Food and Beverage Director, Chef Mark Beaupre Fairmont Hotel Executive Chef Brian Armstrong Grand Hyatt DFW Executive Chef Jean-Claude Plihon Hyatt Regency Dallas Executive Chef Hermann Hiemeyer Smoke Executive Chef Tim Byres UTD Chartwells Executive Chef Gene Christiano Culinary Arts Degree Plan Information Chef Apprenticeship Program at El Centro College YEAR ONE - SEMESTER I CHEF 1305 - Sanitation and Safety ENGL 1301 – Composition I MATH 1314/1316/1324/1325/1332/1330/2342 CHEF 1264 - Practicum (or Field Experience) - Culinary Arts / Chef Training YEAR ONE - SEMESTER II CHEF 1301 - Basic Food Preparation PSTR 1301 - Fundamentals of Baking CHEF 1364 - Practicum (or Field Experience) - Culinary Arts / Chef Training YEAR ONE – SUMMER CHEF 2331 - Advanced Food Preparation SPCH 1311/1315/1321 Humanities/Fine Arts elective YEAR TWO - SEMESTER I CHEF 1441/1445 - American Regional Cuisine/International Cuisine HAMG 2301 – Principles of Food and Beverage Operations CHEF 2264 - Practicum (or Field Experience) - Culinary Arts / Chef Training YEAR TWO - SEMESTER II RSTO 1325 - Purchasing for Hospitality Operations RSTO 1313 – Hospitality Supervision CHEF 2364 - Practicum (or Fiel
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