Laboratory Activities

Laboratory activities are an integral part of this program. The instructional processes, tools and materials used in this laboratory are similar to those used in industry.

The following table illustrates the program structure: 

Professional Culinary Arts and Hospitality

Occupational Completion Points (OCPs)

This 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.

Admission Requirements

This program is available for adult students who are 16 years of age or older, who are interested in Technical College education for employment purposes and/or continuing their education at a postsecondary education institution. Students are accepted on a first-come, first-served basis following a Comprehensive Adult Student Assessment Systems (CASAS) assessment, if applicable, and an interview with a Counselor at Traviss. Students must be able to attend school regularly and to participate satisfactorily in the activities of this program. 

Licensure/Certification

During the program, students can take the Food Handler Training and certify as a Food Handler issued by ServSafe. Following successful completion of the program, students may choose to test for certification as a Certified Food Manager issued by the International Food Service Executive Association or as a Certified Professional Food Manager issued by the National Restaurant Associate Education Foundation.

The Certified Professional Food Manager Certification issued by the National Restaurant Associate Education Foundation training is given in the last 300 hours of the program.