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Professional Culinary Arts & Hospitality
The Professional Culinary Arts & Hospitality Program provides learning experiences necessary for students to become gainfully employed by the Food Service Industry Workforce.
Program Overview
The Professional Culinary Arts & Hospitality 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.
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
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) |
| $401.01 | Bookstore Costs |
| $50.00 | Registration Fees ($25.00 per semester x 2) |
| $100.00 | Facility Usage Fee ($50.00 per semester x 2) |
| $1,050.00 | Lab Fees ($525.00 per semester x 2) |
| Total Costs $5,105.01 | |
Program Instructors
