TOTAL COSTS
* Subject to change

Click HERE for Program Cost

Click HERE for the Program Cost of Attendance

The mission of this program is to prepare students to work in the commercial food and hospitality industry.

Our program is a comprehensive, practical, hands-on experience for volume food preparation. Training includes preparation and serving, storage, identification, selection and presentation of a wide variety of foods, communication and leadership skills, mathematical skills, human relations and employability skills, and safe and efficient work practices.

Occupational Completion Points (OCPs) - The Professional Culinary Arts & Hospitality program is a planned sequence of instruction consisting of four Occupational Completion Points. OCPs provide a student with early completion training options linked to employment opportunities established by the Florida Department of Education based on the Standard Occupational Classification (SOC) system and accepted industry titles. Academic skill level required to complete program: Grade 9 language, math, and reading.
 

By the completion of the program, students will have taken the following certification exams from:

• Certified Food Protection Manager, ServeSafe®
  ​​​​​​​
      

National ProStart Certificate of Achievement (Dual Enrollment students only)

Upon successful completion of this program, students enrolling in an AS degree program are eligible to be awarded articulated credits at:

Valencia College:

• Culinary Management AS degree – 15 credits