Jerred Henry
Professional Culinary Arts & Hospitality Class of 2019
Professional Culinary Arts and Hospitality
Hours
1200 hours / 37 weeks
Industrial and Culinary Calendar 2021-22
Cost
Tuition and lab $4,356.00 plus books, uniforms and fees
Testing Requirements
Comprehensive Adult Student Assessment Systems (CASAS)
Reading: 239
Math: 236
and Test of Adult Basic Education (TABE)
Language: 584
Scores are valid for up to two years
Location
FCTC Main Campus (St. Augustine)
Meet the Instructor
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
$42,415 midpoint for cooks-head chef /year
Recent Employers of Graduates include:
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
- Preparation for American Culinary Federation (ACF) industry certifications
- Nutrition, Purchasing, Sanitation, & Supervision
- Techniques of service
Gain hands-on front and back of the house service at Walter’s Reef Café
Professional Culinary Arts and Hospitality
| 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
83%
Completion Rate*
80%
PLACEMENT Rate*
N/A
Licensure
Downloads
Professional Culinary Arts and Hospitality 2021-22 Curriculum
Culinary Arts High School 2021-22 Curriculum
High School and Dual Enrollment
Career Navigators funded program
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Professional Culinary Arts & Hospitality 2020-21 Curriculum
American Culinary Federation Membership Application
For Graduates
ACFEF Certificate-Diploma Resume Form
ACF Employment Documentation Form
Instructor / Contact
Name: Chef Anthony Lowman, CCC, CCE, CE – Instructor
Email:[email protected]
Phone: (904) 547-3465
Name: Chef Kyle Forson – Instructor
Email:[email protected]
Name: Charles Harper
Email:[email protected]
Phone: (904) 547-3440
