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Professional Culinary Arts & Hospitality


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

Cooks, Restaurant

Chefs & Head Cooks

Food Service Managers

For other O*Net Online information, please visit:

Course Campus Location(s):

Sarasota & North Port

Course Sequence:


Course #

Course Title




Food Preparation

300 hrs



Cook, Restaurant

300 hrs



Chef/Head Cook

300 hrs



Food Service Management

300 hrs