Professional Culinary Arts & Hospitality
Professional Culinary Arts & Hospitality (N100500)
The content includes, but is not limited to, preparation, presentation, and serving of a wide variety of foods; leadership, communication skills, employability skills, and safe/efficient work practices are also covered. The 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; additional student-selected certifications are optional.
Program content includes the following courses:
| OCPs | Title | Course # | Hours |
|---|---|---|---|
| A | Food Preparation | HMV0100 | 300 |
| B | Cook, Restaurant | HMV0170 | 300 |
| C | Chef/Head Chef | HMV0171 | 300 |
| D | Food Service Management | HMV0126 | 300 |
| Program Length: | 1200 Hours |
Program Times
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