Richard Gonzales
Commercial Foods & Culinary Arts Class Of 2014
Commercial Foods & Culinary Arts Apprenticeship
Hours & Location
4,000 hours /4 hours per week / 2-3 years
FCTC Main Campus (St. Augustine)
Cost
$390 for American Culinary Federation membership and registration
Testing Requirements
Assessments not required
High School Diploma or GED required
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 advanced certifications and further education
Student & Alumni Spotlight
Average Salary
$55,330 /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
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
73%
Completion Rate*
100%
PLACEMENT Rate*
N/A
Licensure
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
