Program Number: N100500

CIP Number: 0412050312

1,200 Hours

1 year and 6 months

Pell Eligible

Program Description

The Professional Culinary Arts & Hospitality Program offers a sequence of courses that provide relevant content aligned with challenging academic standards, necessary technical knowledge and skills to prepare students for further education and careers in the hospitality and tourism industry.  The program also provides technical skill proficiency and includes competency-based applied learning that contributes to the academic knowledge, problem solving skills, work attitudes, technical and occupational-specific skills, as well as knowledge of all aspects of the industry.

The content includes, but is not limited to, preparation, presentation and serving of a wide variety of foods, leadership, communication skills and safe/efficient work practices. This coursework prepares students for employment in the local food service/hospitality industry.

This program is eligible for full-time and part-time enrollment.

Occupation Description

Students prepare for a variety of careers in the culinary arts profession and for advanced education at other culinary institutions.  Career paths include dinner cook, institutional cook, cook's helper, baker's helper, fry cook and short order cook.

Program Structure

The following table illustrates the PSAV program structure:

Course Number

OCP

Course Title

Course Length

Florida Resident Tuition Per Term

HMV0100

A

Food Preparation

300

HMV0170

B

Cook, Restaurant

300

HMV0171

C

Chef/Head Cook

300

HMV0126

D

Food Service Management

300

 

 

Total

1,200

$5,503.40

 

Mission Statement

Aspires to be recognized as providing the best possible training for the future of our students.