Jerred Henry
Professional Culinary Arts & Hospitality Class of 2019
Culinary Apprenticeship
Hours
4,000 hours /4 hours per week / 2-3 years
Cost
$390 for American Culinary Federation membership and registration
Application & Links
Testing Requirements
Assessments not required
High School Diploma or GED required
Location
FCTC Main Campus (St. Augustine)
Meet the Instructor
Coming soon!
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 advanced certifications and further education
Student & Alumni Spotlight
Average Salary
$25,690 /year
Recent Sponsors of the Culinary Apprenticeship Program include:
WHAT YOU'll LEARN
Instruction
Program Overview:
- 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
Culinary Apprenticeship
Program includes 10 stations of the Kitchen:
- Pantry and Cold Foods
- Breakfast
- Vegetable, Starch and Pasta
- Cooking Techniques
- Fabrication
- Soups and Sauces
- Broiler/Char-Grill
- Baking and Pastry
- Steward
- Supervisory Development
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
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
100%
Completion Rate*
100%
PLACEMENT Rate*
N/A
Licensure
Book List
Downloads
Instructor / Contact
Name: Chef Anthony Lowman, Apprentice Coordinator
Email:[email protected]
Phone: (904) 547-3465
Name: Charles Harper
Email:[email protected]
Phone: (904) 547-3440
