First Coast Technical College

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Culinary Apprenticeship

Hours

4,000 hours /4 hours per week / 2-3 years

Class Schedule

Cost

$275 for American Culinary Federation membership

Testing Requirements

The Test of Adult Basic Education (TABE) is not required for this program

Location

FCTC Main Campus (St. Augustine)

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

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

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

72%
Completion Rate*
70%
PLACEMENT Rate*
N/A
Licensure

Based upon the 2017 Council on Occupational Education Annual Report for 2015-2016.

Steps to Enroll

Step 1‐ Attend a Program Information Session & Tour

Step 2‐ Apply for Federal Student Aid

Step 3‐ Gather Needed Documents

Step 4‐ Register for Classes

Book List

Instructor / Contact

Name: Chef Anthony Lowman, Apprentice Coordinator
Email:  [email protected]
Phone:  (904) 547-3462

Are you ready to jumpstart your career?