Ami Surita
Commercial Foods & Culinary Arts Class of 2005
Professional Culinary Arts and Hospitality
Hours & Location
1200 hours / 37 weeks
FCTC Main Campus (St. Augustine)
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
Application & Links
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
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
