Professional Culinary Arts and Hospitality, C.C.

Program Code: 3330

This certificate prepares you for employment as a kitchen manager and operations cook. The program also provides supplemental training for persons previously or currently employed in this occupation. Course content includes kitchen organization, sanitation, and planning for production; quantity food preparation with emphasis on timing, quality, efficiency, and cost controls; detailed studies in raw materials, recipes, menu planning, and the use of institutional equipment; and banquet presentation, catering, and other specialty preparations. Lab experience is an integral portion of this program. This program includes instruction in the use of utensils, equipment, food, and procedures required to prepare meals.

Length: 1200 contact hours / 40 occupational credits
 

Basic Skills Exit Requirement (TABE):

All students must meet the Exit Requirement (TABE) or qualify for an exemption.

   You are exempt if you:

• Earned a GED within the last two years
• Graduated from a Florida high school with a standard diploma in 2007 or later
• Are an adult student with a documented disability
• Hold an Associate in Applied Science degree or higher
  
  Other exemptions may also apply. For more information, contact Advising and Counseling at 863-784-7131.

   For non-exempt students:

• You must take the TABE (entry-level exam) within six weeks of starting the program.
• If your test results show you need additional skills, you’ll be referred to applied academics or another adult education program for structured basic skills instruction. This instruction may include English for Speakers of Other Languages (ESOL).
• You must demonstrate the required basic skills before receiving a Career Certificate of Completion, as outlined in the state curriculum frameworks.
  
  Basic Skills Exit Scores (TABE):