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Commercial Foods & Culinary Arts

Culinary Arts

Mission:

The mission of the Commercial Foods and Culinary Arts Program is to prepare students for employment and advanced study in the hospitality or food service industry.

Description:

Course content includes the following: housekeeping/sanitation, equipment operation, food preparation, serving of food, proper storage of food, and the selection and presentation of a wide variety of foods. Also covered are: customer relations, leadership, professional communication, employability skills, entrepreneurship, and safe work practices.

Industry Certification:


ServSafe Food Handler Program

Unique Requirements:

Tech Prep: Students successfully completing an approved Tech Prep program at their high school may enter this program with advanced standing and may complete the program in as little as 900 hours. Tech Prep programs for Commercial Food and Culinary Arts are available at all local High Schools. See a counselor and/or refer to the Food Service Tech Prep literature for more information. The State of Florida requires students to meet a basic skills requirement prior to program completion. The basic skills grade levels for this program are: Mathematics 9.0, Language 9.0, Reading 9.0.

Completion time depends on the progress of the individual. The typical length of this program for the average achieving student is 1200 hours.

Completion Levels:

  • Food Preparation Workers
  • Cooks – Restaurant
  • Chefs and Head Cooks
  • Food Service Managers

Completion Requirements:

A student must have passed all required courses in the program, attend at least ninety percent (90%) of the class hours offered and satisfied all financial obligations before he or she is eligible to receive a certificate of completion for the program.

Course Information

Choose your Career Pathway

Contact Instructor

Nick DiGeloromo - 726-2430 Ext. 4336

Licensure/Certification

Certified Professional Food Service Manager (ServSafe)

Articulation Agreement

Gold Standard Articulation Agreement