Exciting Career Fields
  • Sous Chef
  • Executive Chef
  • Pastry Chef
  • Food Stylist
  • Restaurant Management

Explore the culinary profession and the exciting career positions offered

If you have a passion for food and yearn to thrive in an environment where you can showcase your culinary talents, The Professional Culinary Arts & Hospitality is the place for you. Explore the culinary profession and exciting career options in the food service industry.

 

Our comprehensive curriculum is designed to teach you the actual practice and art of cooking through theory, technique, palate training, speed and teamwork. These will be the essentials for success in your culinary career. You will learn the necessities required to thrive in the culinary industry, as well as forge personal contacts that will guide you through your journey. Students range in both age and previous professional experience.

 

Students enrolled in the Professional Culinary Arts & Hospitality Program receive specialized training in one of today’s most sought after career fields.

 

  • Learn proper methods of food and equipment handling.

  • Professional Culinary Arts & Hospitality from a management perspective.

  • Study recipe management and menu planning.

  • Develop marketable workplace readiness skills.

  • Apply classroom learning during and on-the-job training.

Industry Certifications

Marcus Hencinski
Culinary Instructor

Fees and Tuition

Estimated Program Costs:

 

Total Tuitition & Fee Detail

 

$3,504.00 - Commercial Foods & Culinary Arts

Resident Tuition ($2.92 x 1,200 hours)

$400.00 - Lab Fees (Per Semester)

$35.00 - Registration Fees

$15.00 - Miscellaneous

$3,954.00 Tuition & Fees Total for program

Textbook Estimated Cost:

$310.00 (Full Textbook listing in front office)

Professional Culinary Arts & Hospitality

OCP: A / Course: HMV0100

Title: Food Prep

Length: 300 hours

 

OCP: B / Course: HMV0170

Title: Cook-Restaurant

Length: 300 hours

 

OCP: C / Course: HMV0171

Title: Chef/Head Cook

Length: 300 hours

 

OCP: D / Course: HMV0126

Title: Food Service Management

Length: 300 hours

Advisory Council Members

  • Dewey Destin         Dewey Destin’s Harborside Restaurant

  • Nina Destin             Destin Crab Island Restaurant

  • Bridget Spolski      Corner Café

  • David Krebs            Ariel Seafood

  • Gail Starling            Ariel Seafood

  • Heidi McAnulla       Bake My Day

  • Francesca Piazza    Two Trees Restaurant

  • Jennifer Bryant        Juana’s Sailor Grill

  • Eli Mason                  Blue Collar Café

  • Jim Shirah                Dewey Destin’s Harborside Restaurant

  • Dan Empson             Harry T’s Restaurant

Director:  Jerry Sansom

Assistant Director: Kelly Hayes

Assistant Director: Scott Huerkamp

Phone: 850-833-3500 / Fax: 850-833-3466

 

1976 Lewis Turner Boulevard

Fort Walton Beach, Florida 32547

Main Office Hours:

Monday - Thursday: 7am - 5pm

Friday: 7am - 2pm