Professional Culinary Arts & Hospitality

HOW TO ENROLL

Program Content:

This program provides training in preparing, storing, and serving food while using and maintaining commercial food preparation equipment to prepare students for employment as restaurant cooks. Laboratory activities provide practical experiences in using industry standards and sanitation procedures and creating a variety of specialty and exotic dishes.

This program articulates credit to Johnson and Wales University, State College of Florida, University of South Florida, and the American Culinary Federation. Students are eligible to join SkillsUSA and the American Culinary Federation.


Program Length:

The Professional Culinary Arts & Hospitality program takes approximately 10 months (1200 hours) to complete. Please call for current hours of operation.


Industry Certifications/State Credentials:

  • National ProStart Certification of Achievement
  • Certified Food Protection Manager (ServSafe®)
  • Certified Food Associate (CFA)

Obtainment Time Frame: In program


Entrance/Exit Requirements:

Reading, math, and language competencies are pre-assessed. The required basic skills grade levels for the Professional Culinary Arts & Hospitality program are Reading-9, Math-9, and Language-9 and must be met prior to program completion.

A 3-year apprenticeship program for cooks to train to become chefs is also available and is sponsored by the American Culinary Federation (ACF). For more information and specific entrance requirements, please call (941) 924-1365 x62438.


Standard Occupations:

For specific occupation information, including wages, employment trends and more, visit the following links:

Food Preparation Workers
www.onetonline.org/link/summary/35-2021.00

Cooks, Restaurant
www.onetonline.org/link/summary/35-2014.00

Chefs & Head Cooks
www.onetonline.org/link/summary/35-1011.00

Food Service Managers
www.onetonline.org/link/summary/11-9051.00

For other O*Net Online information, please visit:
www.onetonline.org/crosswalk/SOC/


Course Campus Location(s):

Sarasota & North Port


Course Sequence:

OCP

Course #

Course Title

Length


A


HMV0100


Food Preparation


300 hrs


B


HMV0170


Cook, Restaurant


300 hrs


C


HMV0171


Chef/Head Cook


300 hrs


D


HMV0126


Food Service Management


300 hrs