Culinary Apprenticeship

program photo

Career Cluster:

Hospitality and Tourism

Exit Requirements:

The Test of Adult Basic Education (TABE) is not required for this program.

Enrollment Open To:

Adult students who are currently employed in the Hospitality or Food Service Industry

Program Start Dates:

Open entry

Apprenticeship Brochure


St. Augustine Main Campus

Program Day/Evening:

Schedule varies according to student's work schedule & education needs. Apprentice students are required to attend class at the main campus 4 hours every week, during the normal day schedule.

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:

4,000 hours over 2-3 years at 4 hours per week

Program Estimated Cost:

$275 for a three year membership to the American Culinary Federation
No costs to the sponsoring house


Not applicable.

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:

Cooking Professionals:

  • Certified Culinarian – CC
  • Certified Sous Chef – CSC
  • Certified Chef de Cuisine – CCC
  • Certified Executive Chef – CEC
  • Certified Master Chef – CMC

Personal Cooking Professionals:

  • Personal Certified Chef  – PCC
  • Personal Certified Executive Chef – PCEC

Baking & Pastry Professionals:

  • Certified Pastry Culinarian – CPC
  • Certified Working Pastry Chef – CWPC
  • Certified Executive Pastry Chef – CEPC
  • Certified Master Pastry Chef – CMPC

Culinary Administrators:

  • Certified Culinary Administrator – CCA

Culinary Educators:

  • Certified Secondary Culinary Educator – CSCE
  • Certified Culinary Educator – CCE

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 –  Apprentice Coordinator

Email:   [email protected]

Phone:  904-547-3462