Commercial Foods and Culinary Arts

Full-Time Programs

Flyer*
Length*
Total Cost*: Download; 13.5 Months; $5,800

Book, Tool & Supply List*
Course Information:: Download; W. Kittell - 727-893-2500 ext. 2604

Admissions Contact:: Arilee Still - stilla@pcsb.org

Mission: Through trained professional instructors, multi-media and classroom studies, as well as demonstrational and practical application in the kitchen and bakery, this department will offer the best training for application in today’s market place.

Program N100500 consists of a planned sequence of courses.

Students must complete the Servsafe® course as part of their classroom training in order to work in the kitchen lab.

Food Preparation - Course HMV0100 (300 hours) – This course includes instruction in the food service industry, food sanitation and kitchen safety, kitchen math, equipment, an introduction to nutrition, reading and following recipes, food science and basic cooking principles, and includes an introduction to the kitchen. All students must become Servsafe® certified in safety and sanitation.

Restaurant Cook - Course HMV0170 (300 hours) – This course includes front-of-the-house and back-of-the-house duties, proper receiving and storage of food, and application of basic nutrition to menus and recipes. Content also includes the study of basic ingredients, and the preparation of fruits and vegetables in stocks, soups, salads and sandwiches, and an introduction to the bakery.

Chef/Head Cook - Course HMV0171 (300 hours) – This course is a combination of classroom and hands-on instruction in the selection, purchasing and preparation of entrée items including meats, fish and poultry. Students will also examine career and advancement opportunities in professional cooking and baking.

Food Service Management - Course HMV0126 (300 hours) – This course includes the study of purchasing, use, and maintenance of all food service equipment and tools; applying advanced cooking and baking techniques in the classroom and kitchen; the study of international and ethnic cuisine; and the application of math and food science skills.

Distance Education: Available - refer to Distance Learning section

Articulation Agreement(s):