Professional Culinary Arts & Hospitality

The Commercial Foods and Culinary Arts Program provides learning experiences necessary for students to become gainfully employed by the Food Service Industry Workforce.

Program Overview

The Culinary Arts program is designed to provide a quality, affordable, competency-based education for individuals who wish to pursue a career in the Food Service Industry. The program will provide the learning experiences necessary to enable an individual to acquire the skills, knowledge and attitude to gain employment in the community as a food preparation worker, cook, baker’s helper and a food service and restaurant manager. This program may also serve as supplemental training for those seeking additional training in the food service industry. Externship programs are available to reinforce on-campus laboratory training.

Professional Culinary Arts & Hospitality
Professional Culinary Arts & Hospitality

Employment Opportunities

  • Food Preparation Worker
  • Cook
  • Baker’s Helper
  • Food service and Restaurant Manager

What You'll Learn

  • Preparation, presentation, and serving of a wide variety of foods
  • Leadership
  • Communication skills
  • Employability skills
  • Employability skills
Professional Culinary Arts & Hospitality

Program Requirements

Professional Culinary Arts & Hospitality · N100500 · 1200 Hours

OCPCourse NumberCourse TitleCourse LengthSOC Code
AHMV0100Food Preperation30035-2021
BHMV0170Cook, Restaurant30035-2014
CHMV0171Chef/Head Cook30035-1011
DHMV0126Food Service Management30011-9051

Program Costs

$3,504.00Florida Resident Tuition ($2.92 x 1200 hours)
$623.70Bookstore Costs
$225.00Registration Fees ($75.00 per semester x 3)
$45.00Facility Usage Fee
$900.00Lab Fees ($300.00 per semester x 3)
Total Costs $5,297.70

Employers of Graduates

Program Instructors

Greg Folden
Mr. Greg Folden

Phone: 850-487-7578

Email: foldeng@leonschools.net

Benjamin Beujter
Mr. Benny Beujter

Phone: 850.487.7555

Email: beutjerb@leonschools.net

Occupational Advisory Committee

Myra Blanchard
Culinary Consultant
Jean Crozier
New Leaf Market and Deli
Victor Shaver