Commercial Foods and Culinary Arts (N100500)

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his program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in the Hospitality and Toursim career cluster; provides technical skill proficiency, and includes competency-based applied learning that contributes to the academic knowledge, higher-order reasoning and problem-solving skills, work attitudes, general employabitlity skills, technical skills, and occupation-specific skills, and knowledge of all aspects of the Hospitality and Tourism career cluster.

 

The content includes, but is not limited to, preparation, presentation, and serving of a wide varity of foods; leadership, communication skills, employability skills, and safe/efficient work practices are also covered. This coursework prepares students for employment in the food service/hospitality industry as food preparation workers, restaurant cooks, chefs, head cooks, and food service managers.

 

Students are required to pass the Florida Food Manager certification exam and additional student-selected certifications.

 


PROGRAM CONTENT INCLUDES THE FOLLOWING COURSES:

   OCPs  Title       Course #             Hours
A    Food Preparation HMV 0100     300
B Cook, Restaurant HMV 0170     300
C Chef/Head Chef HMV 0171     300
D Food Service Management HMV 0126     300

Program Length: A student may expect to complete this program in 1200 hours. An additional 300 hours could be assigned in VPI if remediation is required.

Certification: Students are required to pass the Florida Food Manager certification examination and additional student-selected certifications.

Program Costs: Estimated program costs based on program completion in 1200 hours are:

$4,028.00

***Based on the 2013-2014 Florida Resident Fee Schedule***   


Supplies Required:

Books: $180.00 - $200.00

Uniforms: $200.00 - $270.00

Tools and equipment: $90.00

Category        Item     Quantity Cost Each Total
Books On Cooking Fourth Edition 1 $120.00 $120.00
The Food Lover's Companion (3rd or 4th ) 1 $15.00 $15.00
Uniforms Chef Pants, black or checkered 3 $15.00 $45.00
Chef Hats, black 3 $6.00 $6.00
Chef Jackets, white 3 $20.00 $60.00
Aprons, black 3 $5.00 $15.00
Aprons, white 3 $5.00 $15.00
Work boots, black, high top steel tow 1 $50.00 $50.00
Kitchen Tools Chef knife 1 $20.00 $20.00
paring knife 1 $5.00 $5.00
Pocket stem type thermometer 1 $4.00 $4.00
Zester 1 $4.00 $4.00
Peeler 1 $4.00 $4.00
Measuring spoons, metal 1 $4.00 $4.00
Plastic Dough Divider 1 $4.00 $4.00
Supplies 3 inch binder 2 $5.00 $10.00
8 section dividers black permanet markers (Sharpie brand) 2 $5.00 $10.00
Plastic page protectors (50 pack) 1 $5.00 $5.00
Note book paper wide ruled (ream) 1 $3.00 $3.00
Flash Drive (at least 2 GB) 1 $20.00 $20.00
Key Lock with two keys 1 $4.00 $4.00


Food Preparation, HMV 0100 (OCP A) 300 Hours

Textbook:


Cook, Restaurant, HMV 0170 (OCP B) 300 Hours

Textbook:


Chef/Head Chef, HMV 0171 (OCP C) 300 Hours

Textbook:


Food Service Management, HMV 0126 (OCP D) 300 Hours

Textbook:


Program Times:

Full Time:        

Day: 7:00 a.m. - 1:45 p.m. MTWR


 

Commercial Foods and Culinary Arts Contact Information

C

ommercial Foods and Culinary Arts Instructor:

Mr. Renaldo Delacruz

 

Phone: 850-941-6200 Ext. 2139

E-mail: Renaldo Delacruz

Location: Building 4, Room 402`


Office hours:

Monday:       7:30 a.m. – 3:15 p.m.

Tuesday:      7:30 a.m. – 3:15 p.m.

Wednesday: 7:30 a.m. – 3:15 p.m.

Thursday:     7:30 a.m. – 3:15 p.m.

Friday:         7:30 a.m. - 2:00 p.m.

 

 

Do you know the difference between education and experience? Education is when you read the fine print; experience is what you get when you don't. ~Pete Seeger