Professional Culinary Arts & Hospitality

Hours & Location

FCTC Main Campus (St. Augustine)

Testing Requirements

Comprehensive Adult Student Assessment Systems (CASAS)
Reading: 239
Math: 225

Test Center

 

OVERVIEW

Craft amazing and fun foods using flames, knives, and creative chemistry

Cook alongside professional chefs preparing extravagant five course meals in a full service restaurant

Express creativity as part of a team that designs menus, organizes catered events, and develops unique dining experiences

CAREER FOCUS
Prepared for immediate employment, apprenticeship, advanced certifications, and further education

Student & Alumni Spotlight

Average Salary

$48,535 midpoint for cooks-head chef /year

WHAT YOU'll LEARN

Instruction

  • 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
  • Nutrition, Purchasing, Sanitation, & Supervision
  • Techniques of service

 

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

Industry Certifications

  • ServSafe Manager

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)

OUR NUMBERS

Discover how First Coast Technical College prepares students for the Hospitality & Tourism industry.

94%
Completion Rate*
88%
PLACEMENT Rate*
N/A
Licensure

Based upon the 2024 Council on Occupational Education Annual Report CPL data pulled from 2022 – 2023.

Steps to Enroll

Step 1‐ Attend a Program Information Session & Tour

Step 2‐ Apply for Federal Student Aid

Step 3‐ Submit Your Transcripts

Step 4‐ Apply for Your Program

Step 5‐ Secure Your Seat

Step 6‐ Register for Your Classes

Instructor / Contact

Name: Chef Kyle Forson – Instructor
Email:   [email protected]
Phone: (904) 547-3321

Name: Chef Amy Surita – Dual Enrollment Instructor
Email: [email protected]
Phone: (904) 547-3465

Name: Donna Richardson
Email:   [email protected]
Phone: (904) 547-3470

Are you ready to jumpstart your career?