Florida Program Number: I200403
Total Hours: 1500 Hours

MISSION:
The mission of this program is to prepare students for entry-level positions in the Commercial Foods and Culinary Arts fields. The goal is to provide students with a quality career education, delivered by qualified, real-world experienced instructors.  Students are provided with the necessary tools and job placement assistance to secure employment in the rapidly growing culinary field.

DESCRIPTION:
This program prepares students for entry-level jobs in the Commercial Food and Culinary Arts fields.  Training includes preparation and serving, storage, identification, selection and presentation of a wide variety of foods, communication and leadership skills, mathematical skills, human relations and employability skills, and safe and efficient work practices.

UNIQUE REQUIREMENTS:
Two uniforms, a nametag, and a set of knives are required for training.  The State of Florida requires students to meet a basic skills requirement prior to program completion.  The basic skills grade levels for this program are:

Mathematics 9.0, Language 9.0, and Reading 9.0

Class hours 8:00 a.m. – 2:00 p.m. daily.

LICENSURE/CERTIFICATION/OTHER:
None

JOB TRAINING INCLUDES: Occupational Completion Points (OCP)
OCPs provide a student with early completion training options linked to employment opportunities established by the Florida Department of Education based on the Standard Occupational Classification (SOC) system and accepted industry titles.

Local employers have verified that the range of wages that can be reasonably expected by students who enter this field upon completion of the programs is:

From $19,500 annually to $25,900 annually
(Based on year-round, full-time employment)

OCP A: Bus Person (75 Hours)

• Demonstrate dining room operation skills
• Demonstrate proficiency in employability skills
• Demonstrate appropriate math skills

OCP B: Steward (75 Hours)

• Demonstrate general housekeeping operations skills
• Demonstrate proficiency in appropriate communication skills
  
• Demonstrate appropriate understanding of basic science

OCP C: Salad Person (150 Hours)

• Demonstrate fruit and vegetables preparation skills
• Demonstrate salad, buffet food, beverage & related food preparation skills

OCP D: Utility Cook (150 Hours)

• Demonstrate equipment operation skills

OCP E: Breakfast Cook (300 Hours)

• Demonstrate dairy, egg, and farinaceous produce preparation

OCP F: Line Cook (450 Hours)

• Demonstrate stock, soup, and sauce preparation skills
• Demonstrate meat, poultry, fish, and seafood preparation skills
• Demonstrate proficiency in understanding entrepreneurship

OCP G: Pastry Cook (300 Hours)

• Demonstrate bakery goods and dessert preparation skills