N100500 – Commercial Foods and Culinary Arts

Do you enjoy creating meals or desserts or special dishes and wonder how you can turn it into a career? Experienced chefs earn high incomes working at restaurants, hotels, resorts and clubs.

 

In this program you not only learn the basics of food preparation and presentation, but you create and prepare gourmet dishes and meals. You learn pastry, salad, buffet, soup, sauce, meat and fish preparations and it is all hands-on.

 

Training provides a great opportunity for you to enter the profession as a prep or line cook, Garde Manager or cold food cook, or baker assistant.

 

The program is led by a highly-skilled chef. Training includes a wide variety of laboratory activities that provide practical experiences while using industry standards and sanitation procedures. You gain the foundation and confidence that you need in order to be successful.

 

Course Code Course Title Hours
HMV0100
Food Preparation
300
HMV0170 Restaurant Cook 300
HMV0171 Chef/Head Cook 300
HMV0126 Food Service Management 300

 

Accreditations

Commission of the Council on Occupational Education
Southern Association of Colleges and Schools
American Culinary Federation

Certified By

National Restaurant Association Educational Foundation Pro Management
Florida Restaurant & Lodging Association Educational Foundation ProStart School-To-Career

Average Wage

$20.42 hourly, $42,480 annual

Industry Certifications

ACF Certified Culinarian certification upon completion of the course and additional qualifications.
IFSEA Certified Food Manager

SCHEDULE

Program Length: 1,200 hours

Fall and Spring:
M – F; 8:00 a.m. – 2:30 p.m.

Summer:
hours may vary

Approximate Cost

$4,845

ENTRANCE REQUIREMENTS

Students must take the Tests of Adult Basic Education (TABE). In lieu of the TABE test, applicants who possess a college degree at the associate in applied science level or higher may submit proof of a U.S. college degree from a regionally accredited institution.