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Professional Culinary Arts and Hospitality

Mission Statement

The primary mission of the Professional Culinary Arts and Hospitality program is to provide quality educational training designed to meet the current and future needs of the food industry.

Toward this end the following guidelines are established: assist students to choose, prepare for, enter, and be gainfully employed in the culinary arts field; offer a program which emphasizes sound fundamentals while responding to the needs of this particular industry; and provide courses to meet current and specific needs of the student and this industry.

Occupational Outlook

O*NET Program Detail

Curriculum Framework

Program Outlook

The Professional Culinary Arts and Hospitality program provides students with the technical knowledge and skills for employment as cooks, bakers and/or food preparation workers in the Professional Culinary Arts and Hospitality industry. Instruction includes a combination of classroom theory and practical experience. The program also provides supplemental training for persons previously or currently employed in Food Service Occupations. Students who successfully complete the requirements of this program may receive college credits toward an Associate in Science degree at Miami Dade College, and credit for advanced standing at Johnson & Wales University. Students are encouraged to join SkillsUSA and eligible students may be nominated by their teachers to join the National Vocational-Technical Honor Society.

Program Content

  • Breads and Rolls
  • Cakes and Icings
  • Pies and Cookies
  • Soups and Sauces
  • Meats (Poultry and Fish)
  • Vegetables and Salads
  • Nutrition and Sanitation
  • Ordering and Food Costing
  • Employability Skills and Safety

Length of Program

The average length of this program is 1,200 hours, approximately 14-16 months, for adults if attending full-time. Actual time is dependent upon attendance and the length of time necessary for the student to achieve competencies. This program contains four occupational completion points designed to prepare students for various entry level jobs within this occupational area.

Entrance Requirements

  • Application.
    • Interview by guidance counselor.
    • Assessment in reading, math and language.
    • Must be at least 16 years old and not attending high school.
  • Fees:
    • ID $20.00
    • Application fee $15.00
    • Material fee $100.00
    • Tuition $3072.00
    • Books $275.00
    • Miscellaneous fees
      • Uniform $50.00
      • Supplies $75.00
  • Approximate total $3607.00

Entrance Dates

This program operates on an open-entry, open-exit basis. Students may enter the program at 7 week intervals during the school-year. Entrance is dependent upon space availability. Call (305) 557-1100 and speak to a counselor.

Career Opportunities

Baker, Cake Decorator, Short Order Cook, Breakfast Cook, Line Cook, Broiler Cook, Fry Cook.

O*NET lists the following occupations that the Commercial Foods and Culinary Arts program prepare students to enter:

35-2011.00 Cooks, Fast Food

35-2012.00 Cooks, Institution and Cafeteria

35-2015.00 Cooks, Short Order

35-3011.00 Bartenders

35-3021.00 Combined Food Preparation and Serving Workers, Including Fast Food

35-3022.00 Counter Attendants, Cafeteria, Food Concession, and Coffee Shop

35-3031.00 Waiters and Waitresses

35-3041.00 Food Servers, Nonrestaurant

35-9011.00 Dining Room and Cafeteria Attendants and Bartender Helpers

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The United States Department of Education requires the following information be disclosed for all educational programs that are Title IV eligible.

The Integrated Postsecondary Education Data System (IPEDS) in reporting year 09/10, under Institutional Characteristics, indicates the following average program costs:

Tuition & Fees: $3225.00/program
Room and Board:
No on campus room or board provided
Off campus, not with family: Est. $ 21440/16 month program
Off campus, with family: Est. $ 12080/16 month program
Books and Supplies: $200/year
Other Cost:   N/A

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