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Professional Culinary Arts & Hospitality
NEXT CLASS BEGINS January 11, 2021 (Click Here for more information)
The Professional Culinary Arts & Hospitality program offers students the opportunity to prepare for employment in the food service industry.
Over the course of the program, students will learn commercial tools and equipment, food science and culinary math, nutrition, and food preparation skills. Training includes cooking demonstrations and hands-on skills in the following areas of food preparation: • Garde manager and buffets • fruits and vegetables • dairy, egg and starch by-products • stocks, soups and sauces • meats, poultry, fish and seafood • bakery goods and desserts.
Hands-on activities are completed in our state of the art, full production commercial kitchens. Academic activities and sanitation (ServSafe®) are a blend of lectures, videos, demonstrations and on-line curriculum.
|
Course Number |
Course Title |
Length |
|
HMV0100 |
Food Preparation |
300 hours |
|
HMV0170 |
Cook – Restaurant |
300 hours |
|
HMV0171 |
Chef/Head Cook |
300 hours |
|
HMV0126 |
Food Service Management |
300 hours |
Program Hours and Schedule
1200 hours ǀ 12 months Full-Time or 18 months Part-Time ǀ Hybrid
Full-Time Day ǀ Class: Monday – Friday, 7:30am – 1:15pm ǀ Online: Monday – Friday, 1:15pm – 2:45pm
Part-Time Day ǀ Class: Monday – Friday, 7:30am – 11:00am
Full-Time Evening ǀ Online: Monday – Thursday, 2:45pm – 4:30pm and Friday, 2:45pm – 10:00pm ǀ Class: Monday – Thursday, 4:30pm – 10:00pm
Enrollment: August, October, January, March and June
*Students enrolled in distance and/or hybrid programs must have daily access to a computer with internet and a valid email address that they check daily. Additionally, students must have all necessary hardware and software components required by their program.
Certification
Certified Food Protection Manager (ServSafe®)
Employment Opportunities
Chef ǀ Food Preparation Worker ǀ Restaurant Cook ǀ Cafeteria Cook ǀ Short Order Cook ǀ Private Chef
College Credit
Graduates may be awarded credits towards an Associate of Science Degree or Associate of Applied Science Degree at select Florida state colleges. Please click here for additional details.
Program Costs
|
FL Resident Tuition |
$3,360 |
|
Out of State Tuition |
$13,440 |
|
Fees |
$435 |
|
Books and Supplies |
$806 |
|
Industry Certification |
Included |
|
FL Resident Total |
$4,601 |
|
Out of State Total |
$14,681 |
*Prices are subject to change without notice.
Financial assistance is available to those who qualify. Please visit https://studentaid.gov/ to apply.
Accreditation
American Culinary Education Foundation Accrediting Commission (ACFEF AC)
Admissions Requirements
- Schedule a basic skills assessment ($15) or provide official documentation of a basic skills exemption to your program counselor/advisor.
- Schedule an appointment with your program counselor/advisor for basic skills assessment results and/or a program specific orientation.
- Register for classes during open enrollment. Program registration runs on a first come, first served basis.
Program Counselor/Advisor
Edwidge Ryan, Program Advisor
For additional information, please contact the Office of Admissions at (754) 321-5700.
