The program covers all facets of working in the food service environment. Students acquire skills in preparation and serving of foods in all types of establishments in the food service industry. Instruction is also provided in recipe use/development, commercial tools/equipment and operational systems. Creativity, critical thinking skills, principles of nutrition and menu planning/development, communication, leadership, human relations and employability skills, and safe, efficient work practices are also areas of study.

Professional Culinary Arts and Hospitality

 Course #     OCP    Course Title                                                                                       Hours 
 HMV0100 A  Food Preparation  300
 HMV0170 B  Cook, Restaurant 300
 HMV0171 C  Chef/Head Cook 300
 HMV0126 D  Food Service Management 300
    TOTAL HOURS  1200

Industry Certifications

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.

 

Ridge Technical College

7700 State Road 544

Class Times

Monday-Friday
8:00 AM - 2:00 PM

Cost

FL Resident: $5,369
Non-Resident: $18,845

(863) 419-3060

Traviss Technical College

3225 Winter Lake Rd

Class Times

Monday-Friday
7:30 AM - 2:30 PM

Cost

FL Resident: $5,384
Non-Resident: $18,860

863-499-2700