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Professional Culinary Arts & Hospitality
NEXT CLASS BEGINS August 19, 2020 (Click Here for more information)
This ACF accredited program offers students the opportunity to prepare for employment as pastry, restaurant, hotel and resort cooks, as well as basic management positions in the food service industry. Through combination of classroom academics and hands-on culinary procedures, students will learn and demonstrate competencies in: introduction to the hospitality and food service industry, garde-manger, food production, baking/pastry. Central to the program is hands-on learning in our state-of-the-art kitchens, where students are directed in a wide range of food preparation from stocks, soups and sauces to baked goods and desserts. General housekeeping and equipment operation skills necessary for success are also part of the curriculum.
| PROGRAM NUMBER | PROGRAM TITLE | PROGRAM LENGTH |
| HMV0100 | Food Preparation | 300 Hours |
| HMV0170 | Cook – Restaurant | 300 Hours |
| HMV0171 | Chef/Head Cook | 300 Hours |
| HMV0126 | Food Service Management | 300 Hours |
- Schedule the Tests of Adult Basic Education (TABE) or provide official documentation for a TABE Exemption to your program counselor.
- Schedule an appointment with your program counselor for TABE results and/or a program specific orientation.
- Register for classes during open enrollment. Please be advised that registration runs on a first come, first served basis.
Program Hours and Schedule:
1200 Hours/12 Months/Hybrid
| Full Time Day | Monday-Friday | 7:30 am – 1:15 pm-CLASS |
| Monday-Friday | 1:15 pm – 2:45 pm-ONLINE | |
| Part-time Day | Monday-Friday | 7:30 am – 11:00 am |
| Full-time Evening | Monday-Thursday | 2:45 pm – 4:30 pm ONLINE |
| Monday-Thursday | 4:30 pm – 10:00 pm CLASS | |
| Friday | ONLINE |
Students enrolled in distant and/or hybrid programs should have daily access to a computer with internet and must have a valid e-mail address that they check daily. Additionally, student should have all necessary hardware and software components required by the technology program or adult education course.
Program Performance and Outcomes
2017-2018
Graduation Rate: 61%
Job Placement Rate: 77%
Industry Certification – Serve Safe: Testers: 81 – Earned: 49
2018-2019
Graduation Rate: 60%
Job Placement Rate: 42%
Industry Certification- Serve Safe: Testers: 102 Earned: 57
Employment Opportunities:
- Chef
- Food Preparation Worker
- Restaurant Cook
- Cafeteria Cook
- Short Order Cook
- Private Household Cook
Accreditation:
For information about national and program accreditation, please contact the institution.
Program Costs:
| Florida Resident Tuition | $3,360.00 |
| Out of State Tuition | $13,440.00 |
| Registration, Activity, Lab, Test, Insurance, and Trust Fees | $375.00 |
| Books / Supplies | $867.00 |
| Industry Certification & State Credential Exam Costs | Included |
| Florida Resident Total Cost | $4,602.00 |
| Out of State Total Cost | $14,682.00 |
Fees are based on the number of class days according to the Broward County Public Schools calendar. Tuition and fees are subject to change without notice.
For additional information, please contact the Office of Admissions Counselor for Professional Culinary Arts & Hospitality:
Edwidge Ryan Advisor/ESE Specialist
(754) 321-5822 or edwidge.ryan@browardschools.com