Commercial Foods and Culinary Arts

program photo

Career Cluster:

Hospitality and Tourism

Exit Requirements:

Read: 09 Math: 09 Lang: 09

Enrollment Open To:

Adult and High School Students

Program Start Dates:

Click here to go to Program Start Dates

Click here for Commercial Foods & Culinary Arts program costs.

American Culinary Federation membership application: ACF membership app

*For graduates: ACF Certificate Diploma Resume Form:
ACFEF Certificate-Diploma Resume Form FCTC
ACF Employment Documentation Form FCTC



St. Augustine Campus

Program Day/Evening:

Day 8:00 am - 3:00 pm, Monday-Friday

What You'll Learn:

  • Basic & advanced baking skills
  • Basic culinary knowledge
  • Breads, pastries, soups, sauces, salads, entrees, ice carvings, & show pieces
  • Cold food preparation (fundamental & intermediate)
  • Cooking methods (fundamental & intermediate)
  • Food costing, production, & purchasing
  • Knife skills
  • Preparation for American Culinary Federation (ACF) industry certifications
  • Nutrition, Purchasing, Sanitation, & Supervision
  • Techniques of service

Program Hours:


Full time enrollment = 12 months (actual months may change depending on scheduled hours in class)

Program Estimated Cost:

$5,617 (Based on Florida Residency Requirements)


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OCP Course Number Course Title Course Length
A HMV0100 Food Preparation  300
B HMV0170 Cook-Restaurant  300
C HMV0171 Chef/Head Cook  300
D HMV0126 Food Service Management  300

Employment Opportunities:

  • Baker
  • Catering companies
  • Corporate kitchen facilities
  • Country clubs
  • Cruise ships
  • Food sales
  • Front & back house manager
  • Hospitality supervisor
  • Hospitals
  • Hotels and resorts
  • Local attractions
  • Pastry chef
  • Personal chef
  • Prep cook
  • Purchasing manager
  • Restaurants
  • Self employed
  • Service manager
  • Sous chef (supervising chef)

Industry Certifications:

 ServSafe Manager

Starting Salaries:

Vary, ranging from $23,660 to $49,320
*Based on the Bureau of Labor Statistics, Florida


Instructor or Department Contact Information:


Name:  Chef Phil Brown, CSC – Instructor

Email:   [email protected]

Phone:  904-547-3462


Name: Chef Sherry Gaynor, CEPC, CCE – Chef Instructor, St. Johns Technical High School

Email:   [email protected]

Phone:  904-547-3466


Name:  Denise Jones – Event Planning

Email:   [email protected]

Phone:  904-547-3455


For gainful employment information please click here.

Name: Chef Anthony Lowman, CCC, CCE, CE – Instructor

Email:   [email protected]

Phone:  904-547-3468