Program Length: 1,200 Hours
Program Objective:
The Commercial Foods and Culinary Arts/Professional Culinary Arts and Hospitality Program has a commitment to provide a quality educational program to the student emphasizing essential skills, knowledge, and the need for desirable work habits and attitudes. The program is flexible enough for teaching specialties, seeking basic job preparatory skills or for upgrading those in the trade.
This program provides students with the technical knowledge and skills for employment in the areas of Commercial Cooking and Baking as cooks, bakers and/or food preparation workers in the commercial foods and culinary arts industry, as well as, supplemental training for persons previously employed in food service occupations. Instruction includes a combination of classroom theory and practical experience.
- Adult students must be at least 16 years old and not enrolled in high school
- Application
- Interview by guidance counselor
- Fees for supplies and textbooks are required
The average length of this program is 1200 hours (approximately 14 months) for adults if attending full- time. Actual time is dependent upon enrollment status (full-time/part-time) and the length of time the student requires to achieve competencies. This program contains four occupational completion points designed to prepare students for various jobs.
| OCP | COURSE | HOURS |
|---|---|---|
| OCP A | Food Preparation | 300 Hours |
| OCP B | Cook, Restaurant | 300 Hours |
| OCP C | Chef/Head Cook | 300 Hours |
| OCP D | Food Service Management | 300 Hours |
| Total Hours: 1,200 |
Graduation Requirements
- Completion of all Occupational Completion Points (OCP’s)
- Satisfy Basic Skills Requirements
- Mathematics 9
- Language 9
- Reading 9
- No financial obligations
- Students must complete the Clearance packet to received program certificate
Employment Opportunities
- Prep Cook
- Line Cook
- Saute Cook
- Fryer and Grill Cook
- Baking and Pastry Cooks
- Garde Manager
- Cake Decorator
- Saucier
- Catering and Buffet Planner
- Table Settings and Server
- Kitchen Management
- FOH Manager
- Food Safety Manager
- Sous Chef/Chef de Cusine
Employment Requirements
ServSafe Food Protection Management Certification is strongly recommended
On-the-job training or postsecondary training in a Culinary Arts program is recommended
Salary
The average wage for this career in Florida is $29.32 hourly or $60,900 annually.
In-state residents – $2.56 per hour (Subject to change)
Out of state resident – $10.25 per hour (Subject to change)
$20.00 application fee per trimester
Material fee – $100.00
Identification fee – $5.00 per trimester
Liability insurance fee – $10.50
Students must purchase books/kits and/or uniforms, if applicable
Monday—Friday 7:20 am—1:00 pm
