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  Nov 17, 2017
 
2008-2009 Florida Community College at Jacksonville Catalog 
  
2008-2009 Florida Community College at Jacksonville Catalog

Culinary Operations (5749)


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Workforce Certificate

This program is restricted to enlisted military personnel at King’s Bay Naval Base. None of these courses are offered at any of the Florida Community College Campuses.

Mission

The Institute of the South for Hospitality and Culinary Arts is dedicated to the meaningful learning and excellent teaching that enables our students to achieve their full potential in the hospitality, dietetics and food service industries. Our long term goal is to empower students to become leading partners in a dynamic prosperous community.

The Program

A cluster consisting of the food and beverage preparation, kitchen and dining room helper and baker and cook’s assistant instruction. The program is designed to provide multiple completion points and prepares you for employment as a food and beverage preparer, kitchen and dining room helper or baker and cook’s assistant. The first completion point is food and beverage preparer, followed by a kitchen and dining room helper and, finally, the baker and cook’s assistant component.

You learn sanitation and safety, proper receiving and storage of goods, care of facilities and equipment as well as responsibilities and skills in the dining room service area. You will be provided instruction in the preparation of salads and dressings, soups and sauces, starches and entrees, baked goods and desserts. You may continue your education for an A.S. degree in restaurant or culinary management.

You should be advised by a counselor or program chairperson prior to enrolling.

Application Process

The Test of Adult Basic Education (TABE) is a major criterion in a student’s completion of the program. Students who fail to meet the State of Florida’s designated exit score will be required to complete the Vocational Preparatory Instruction (VPI). In order to complete the program successfully, students must achieve or surpass the designated exit score(s). See Standards of Academic Progress.

Need More Information? Contact:

Bob Mark, North Campus, Room D-302, (904) 766-6703
Or call (904) 766-5572

Curriculum

Total Contact Hours: 1,200
Total Workforce Credits: 40.00

Vocational Preparatory Instruction (VPI)


Students who have satisfactory test scores are not required to take the following courses:

Articulation


All courses in this program apply to the associate in science degrees Culinary Management or Restaurant Management.

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