The course objective is to provide students with related training instruction that counts towards the Certification as Certified Culinarian (CC) after completing the program and exams. The CC program offers a minimum of 2,000 hours of on-the-job learning at a work site or school and 150 hours of related instruction. Objectives for the CC apprenticeship program include introductory material and concepts from these five areas: Supervisory Management, Dining Room Service & Beverage Management, Purchasing & Receiving, Food Preparation I, Elective Course I: Waste Not & Seafood Literacy