Baking, food preparation, nutrition and culinary management
The Culinary Arts Technical Certificate (T.C.) program is designed to provide career-oriented students with basic culinary arts, food service 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.
Culinary college coursework includes an emphasis on communication, management, human relations and leadership skills. Through the culinary internship program, catering students gain college credit and valuable, profitable work experience.
This program is offered at FSCJ s Downtown Campus during the day and evening.
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 emphasizes a practical, hands-on application approach to understanding the foundations of culinary arts and hospitality management.
Program Code: 6051
Must also purchase a knife set (approximately $215), approved chef’s uniform (approximately $80), black non-skid shoes and textbooks prior to enrolling into any food production class. Lab Fee (approximately $150)
Financial Aid Eligibility
Financial aid is available, if qualified.
View current catalog year program information.
Alternative ways to earn credit
You may be eligible to receive credit toward this degree through Prior Learning Assessment. Examples include industry certifications, certain PSAV programs, credit by examination, or creating a portfolio of learning experiences. For more information, contact an academic advisor or learn more about Accelerated College.
This certificate articulates directly into the A.S. in Culinary Management degree. Students may pursue this certificate to develop or upgrade their skills, or pursue the A.S. degree and earn the certificate while completing the requirements for the degree. Contact an advisor or counselor to determine the career education path that is best for you.
Chefs and head cooks oversee the daily food preparation at restaurants and other places where food is served. They direct kitchen staff and handle any food-related concerns (Bureau of Labor Statistics).