The course objective is to provide related training instruction that counts towards the certification as Certified Sous Chef (CSC) after completing the program and exams. The CSC 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. Objectives for the CSC apprenticeship program include introductory material and concepts from these six areas of related instruction: Food Cost Accounting, Menu Planning, Food Preparation II, Garde Manger, Baking & Pastry, and Elective Course II: Plant-Based Foundations