Note: In addition to the membership application above (“Apply for this Program Now”), students must also meet the program requirements for this program.
The mission of the School of Culinary Arts and Hospitality is to educate, train and develop students for career-oriented positions as cooks and managers in the dynamic foodservice and hospitality industries. The school successfully recruits, retains and graduates students utilizing a selective access program, progressing through curricular cohorts. Program requirements are rooted in competencies developed by the American Culinary Federation Education Foundation (ACFEF) and the Accrediting Commission for Programs in Hospitality Administration (ACPHA) and emphasizes a practical, hands-on application approach to understanding the foundations of culinary arts and hospitality management.
The Food and Beverage Management Certificate program is designed to provide career-oriented students with basic catering and management principles and training for supervisory/management positions in the food service/hospitality industry. The program provides students with a foundation for building a rewarding career in a dynamic, growing industry. The hospitality industry is the second largest and fastest growing business in Florida.
Educational coursework includes emphasis on communication, management, human relations and leadership skills. Through the internship program, catering students gain college credit and valuable, profitable work experience.
The coursework in this program is designed in partnership with the area’s leading caterers, restaurants and hotels. Students in the Food and Beverage Management (Catering) program must complete 300 hours of internship and are regularly recruited for internships that earn college credits along with profitable work experience.
The demand for educated, experienced food and beverage managers exceeds the annual graduates. Applicants with a degree are preferred for supervisory positions.
Upon completion of coursework, Florida State College does not guarantee employment or salary in a given field of study. Any jobs or salaries mentioned are given as examples of potential employment not a representation of guaranteed income. Graduates may need to seek employment outside the local area.
The culinary and hospitality fields are consistently one of the hottest, fastest-growing industries, especially in Florida. Many employers in today’s market are expressing a preference for education over experience.
This program is accredited by the American Culinary Federation Education Foundation (ACFEF), 10 San Bartola Drive, St. Augustine, FL 32086, (800) 624-9458 and graduates are eligible for the Florida Restaurant Association’s ServSafe Management certification.
Immediately upon enrolling and before selecting first semester courses prospective students must be advised by the program manager to ensure proper course sequencing. Not all courses are offered every term. There is a specific order in which many courses must be completed. The recommended sequence is available in a student handout.
Students enrolled in food production courses are required to purchase a knife set and an approved chef’s uniform and black non-skid shoes. Students enrolled in dining room courses will be required to purchase dining room uniforms. Text books are required for a majority of the courses.
Need More Information? Contact:
Bob Mark, North Campus, (904) 766-6703 or firstname.lastname@example.org