|Admissions Contact||Yolanda Singletary - email@example.com|
|Course Information||R. Audibert - 727-538-7167 ext. 2140|
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
Program Accreditation: The Clearwater campus program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). Graduates who can demonstrate one year of employment in the food service industry may apply to the ACF to become Certified Culinarians.
Industry Certification(s): ServSafe® certification
Minimum Satisfactory Academic Progress Requirement: 70%
Minimum Attendance Requirement: 80%
Basic Skills Entrance/Exit Requirements: Student's competency in reading, math and language is pre-assessed, using the Test of Adult Basic Education (TABE). Required basic skills grade levels are: Reading-9, Math-9, and Language-9.
* Length of program and all costs are approximate and subject to change.