- Suncoast Technical College
- Professional Culinary Arts & Hospitality
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Program Overview
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Professional Culinary Arts & Hospitality
Program Overview
Are you passionate about food and cooking? Do you want to turn your passion into a career? Then the Professional Culinary Arts & Hospitality Program at STC is for you!
In this program, you'll learn from certified professional chefs how to create appetizing dishes that will tantalize taste buds. You'll also get hands-on experience working with knives, fire, and ice - all while creating delicious gourmet masterpieces. So, if you're ready to take your culinary skills to the next level, enroll in our Professional Culinary Arts & Hospitality Program today!
What to expect:
- Hands-on training in preparing, storing, and serving food while using commercial kitchen equipment
- Learn about industry standards for cooking preparation methods and sanitation procedures
- Create a variety of specialty and exotic dishes.
- Develop Leadership, communication, and employability skills
- Learn to prepare, store, and serve food
This program articulates credit to Johnson and Wales University, State College of FL, University of South FL, and the American Culinary Federation. Students are eligible to join SkillsUSA and the American Culinary Federation.
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Campus
- Sarasota Campus
- North Port Branch
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Program Details
Start Dates, Length & Cost
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*Costs and fees are subject to change. -
Entrance / Exit Requirements
Language, math and reading competencies are pre-assessed. The required basic skills grade levels are Reading-9, Math-9, and Language-9 and must be met prior to program completion.
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Industry Certifications / State Credentials
> ACF Accreditation for Certified Culinary (CC)
> Certified Food Protection Manager (ServSafe®)
> ACF Certified Fundamentals® Cook (CFC)
Issued by: National Restaurant Association Educational Foundation
Obtainment Time Frame: In Program -
Uniform Requirements
Please use the links below to download the necessary form to purchase your STC Culinary Uniform. Use the appropriate form, based on which STC campus you will be attending.
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Counselor
- Jonathan Fleeman (E-mail)
STC Sarasota Campus
941-924-1365, Ext. 62283 - Jodie Vaughn (E-mail)
STC North Port Branch
941-257-2252
- Jonathan Fleeman (E-mail)
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Careers & Salaries
STC uses O*NET (the nation's primary source of occupational information) for employment trends, wages and other career-specific data. Use the links below to learn more about your career choice!
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Professional Culinary Arts & Hospitality (N100500)
Course Sequence
| OCP | Course # | Course Title | Length |
|---|---|---|---|
| A | HMV0100 | Food Preparation | 300 hours |
| B | HMV0170 | Cook - Restaurant | 300 hours |
| C | HMV0171 | Chef/Head Cook | 300 hours |
| D | HMV0126 | Food Service Management | 300 hours |
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UNIFORM REQUIREMENTS
Sarasota Campus
Students are required to purchase STC Culinary uniforms from:
https://schools.newchef.com
School Code: Suncoast
Or call:
1-800-NEWCHEF (639-2433)North Port Branch
Students are required to purchase STC Culinary uniforms from:
https://schools.newchef.com
School Code: NPORT20
Or call:
1-800-NEWCHEF (639-2433)
The required uniform includes a white chef coat with the STC School Logo and Student Name embroidered on the left front chest area, black and white checkered Houndstooth pants, white skull cap hat and black slip resistant, solid non-permeable (NO canvas) material, closed heel and toe shoes. It is recommended that the student purchase TWO full sets of uniforms so they will have a clean uniform for each day.Please call (941-924-1365, Ext. 62361) or EMAIL Tiffany Cantrell, Program Manager, with questions or concerns.
