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    Professional Culinary Arts & Hospitality  

    Program Content:

    This program provides training in preparing, storing, and serving food while using and maintaining commercial food preparation equipment to prepare students for employment as restaurant cooks. Laboratory activities provide practical experiences in using industry standards and sanitation procedures and creating a variety of specialty and exotic dishes.

    This program articulates credit to Johnson and Wales University, State College of Florida, University of South Florida, and the American Culinary Federation. Students are eligible to join SkillsUSA and the American Culinary Federation.


    Program Length:

    This program takes approximately 10 months (1200 hours) to complete.


    Industry Certifications/State Credentials:

    • ACF Accreditation for Certified Culinary (CC)
    • Certified Food Protection Manager (ServSafe®)

    Obtainment Time Frame: In program


    Entrance/Exit Requirements:

    Reading, math, and language 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.

    A 3-year apprenticeship program for cooks to train to become chefs is also available and is sponsored by the American Culinary Federation (ACF). For more information and specific entrance requirements, please call 941-924-1365 /Ext. 62438.


    Standard Occupations:

    For specific occupation information, including wages, employment trends and more, visit the following links:

    Food Preparation Workers

    Cooks, Restaurant

    Chefs & Head Cooks

    Food Service Managers

    For other O*Net Online information, please visit:



    Sarasota & North Port Branch


    Course Sequence: