6051 - Culinary Arts (T.C.)

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 and management positions in the food service industry and hospitality industry through management and culinary classes. The program provides students with a foundation for building a rewarding career in one of the largest and fastest growing industries 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.

Students enrolled in food production courses are required to purchase the College approved knife set, chef’s uniform, and solid black non-skid shoes.

A minimum grade of C or higher must be achieved in all professional coursework.

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. Students must complete FOS1201 with a grade of C or higher (unless they have completed this course prior to program admission) and pass their ServSafe Managers exam with a passing score of 75% or higher during their first term coursework.

(904) 633-8129 or peter.sukalo@fscj.edu.