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:

10/18/2016; 1/17/2017; 3/30/2017

Location:

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:

1200

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)

OCP:

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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:

 Upon successful completion of the program, students will earn a Certificate of Completion in the Commercial Foods & Culinary Arts Program. As a graduate of FCTC’s School of Culinary Arts, passing both the written (pass with at least  a70%), practical (pass with at least a 75%) exams and meeting all the ACF requirements, you will be eligible to receive your first certification from the American Culinary Federation – a “Certified Culinarian”. You can also attain your “Certified Pastry Culinarian” (CPC), with additional testing.

To be certified through the ACFEF, students must also document at least one year of work experience for CC and/or two years of experience for CPC (within the last ten years). If you intend to pursue certification with the ACF, we suggest obtaining a job in the Culinary Industry as soon as possible because work experience in the industry is key to attaining additional certification levels. Below are the various levels of certification offered by the ACF. We invite you to explore the ACF website at www.acfchefs.org . 

Cooking Professionals

Baking and Pastry Professionals

Starting Salaries:

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

Downloads:

Instructor or Department Contact Information:

 

Name:  Chef Phil Brown, CSC – Apprentice Coordinator

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.