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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

OCP Course Number Course Title Course Length SOC Code
A HMV0100 Food Preperation 300 35-2021
B HMV0170 Cook, Restaurant 300 35-2014
C HMV0171 Chef/Head Cook 300 35-1011
D HMV0126 Food Service Management 300 11-9051

Program Costs

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

Mr. Ryan Folden

Phone: 850-487-7578

Email: foldenr@leonschools.net

Occupational Advisory Committee

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