The mission of the Culinary Arts program is to educate, train, and develop students for career-oriented positions as cooks and managers in the dynamic foodservice and hospitality industries. The College successfully recruits, retains, and graduates students who progress through curricular cohorts. Program requirements are rooted in competencies developed by the American Culinary Federation Education Foundation (ACFEF) and the Accrediting Commission for Programs in Hospitality Administration (ACPHA), and emphasize a practical, hands-on application approach to understanding the foundations of culinary arts and hospitality management.
The Culinary Arts Technical Certificate program is designed to provide career-oriented students with basic culinary arts foodservice management principles and training for supervisory/management positions in the food service/hospitality industry. The program provides students with a foundation for building a rewarding career in a dynamic, growing industry. The foodservice and hospitality industry is the second largest and fastest growing business in Florida.
Educational coursework includes emphasis on communication, management, human relations, and leadership skills. Through the internship program, catering students gain college credit and valuable, profitable work experience.
A minimum grade of C or better must be achieved in all professional coursework.
The culinary and hospitality fields are one of the hottest, fastest-growing industries, especially in Florida. Many employers in today's market are expressing a preference for education over experience.
Upon completion of coursework, Florida State College at Jacksonville does not guarantee employment or salary in a given field of study. Any jobs or salaries mentioned are given as examples of potential employment not a representation of guaranteed income. Graduates may need to seek employment outside the local area.
Immediately upon enrolling with the college, and before selecting first semester courses, prospective students must complete a program application and be advised by the Program Manager to ensure proper course sequencing. The Program Manager, with the approval of the dean of instruction may require additional courses or make substitutions to meet the needs of the students. This program is offered at Downtown Campus during the day and evening.
Need More Information? Contact:
Bob Mark, Downtown Campus, (904) 633-8129 or firstname.lastname@example.org