Professional Culinary Arts and Hospitality
The objective of the Professional Culinary Arts and Hospitality Program is to provide quality educational training designed to meet the current and future needs of the food industry. To accomplish this, the following guidelines are established: assist students to choose, prepare for, enter, and be gainfully employed in the food service/hospitality industry field; offer a program which emphasizes sound fundamentals while responding to the needs of the food service/hospitality industry; provide courses to meet current and specific needs of the student and the food service/hospitality industry.
The Professional Culinary Arts and Hospitality program provides students with the technical knowledge and skills for employment in the food service/hospitality industry. In positions as cooks, bakers and or food preparation workers Instruction includes a combination of class- room theory and practical experience. The program also provides supplemental training for persons previously or currently employed in food service occupations.
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. This coursework prepares students for employment in the food service/hospitality industry.
Length of Program:
The average length of this program is 1200 hours (approximately 14 months) for adults if attending full- time. Actual time is dependent upon enrollment status (full-time/part-time) and the length of time the student requires to achieve competencies. This program contains four occupational completion points designed to prepare students for various jobs.
- Adult students must be at least 16 years old and not enrolled in high school
- Interview by guidance counselor
- Fees for supplies and textbooks are required
This program operates on an open-entry, open-exit basis. Students may enter the program anytime during the school year. Entrance is dependent upon space availability. Call (305) 557-1100 for more information.
Food Preparation, Chef/Head Cook, Baker, Cake Decorator, Banquet Cook, Food Truck Cook, Short Order Cook, Line Cook, Broiler Cook, Fry Cook, and a Food Service Manager
- Completion of all Occupational Completion Points (OCP’s)
- Satisfy Basic Skills Requirements
Mathematics 9 Language 9 Reading 9
- No financial obligations
- Students must complete the Clearance packet to received program certificate.
|OCP||COURSE NUMBER||COURSE TITLE||COURSE LENGTH|
|A||HMV0100||Food Preparation||300 hours|
|B||HMV0170||Cook - Restaurant||300 hours|
|C||HMV0171||Chef/Head Cook||300 hours|
|D||HMV0126||Food Service Management||300 hours|
- In-state residents—$2.56 per hour (Subject to change)
- Out of state resident—$10.25 per hour (Subject to change)
- $15.00 application fee
- Material fee—Varies by program
- Identification Card fee—$5.00 per trimester
- Students must purchase books/kits and/or uniforms, if applicable
Monday—Friday 7:20 am—1:00 pm
Approximately Total Cost:
- On-the-job training or postsecondary training in a Culinary Arts program is recommended.
- ServSafe Food Handler Certification is strongly recommended.
According to the 2018 Bureau of Labor Statistics the median pay for Chefs and Head Cooks was $48,460 per year or $23.30 per hour. Visit: https://www.bls.gov/ooh/
Employment of Chef and Head Cooks is projected to grow 10 percent from 2016 to 2026