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Culinary Operations (5740) |
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The Culinary Operations program provides multiple completion and exit points, comprised of three clusters: food and beverage preparation, kitchen and dining room helper instruction, and baker and cook's assistant instruction. You will 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. Instruction in the preparation of salads and dressings, soups and sauces, starches and entrees, baked goods and desserts is included. You may continue your education for an associate in science degree in restaurant or culinary management.
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| This program internally articulates into the College's Culinary Management Program (2259).
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Total General Education Credits: |
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*VPI 0100 Reading Skills |
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*VPI 0200 Mathematical Skills |
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*VPI 0300 Language Skills |
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FSS 0252 Food Preparation Worker I (150/5) |
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or **FSS 0261 Mess Specialist I (100/3.5) |
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and **FSS 0262 Mess Specialist II (50/1.5) |
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FSS 0253 Food Preparation Worker II (150/5) |
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FSS 0254 Food Preparation Worker III (150/5) |
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FSS 0255 Food Preparation Worker IV (150/5) |
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FSS 0256 Food Preparation Worker V (150/5) |
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FSS 0257 Food Service and Restaurant Manager I (150/5) |
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FSS 0258 Food Service and Restaurant Manager II (150/5) |
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Total Professional Course Credits: |
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Total Professional Elective Credits: |
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Total Program Credits: 1050 contact hours
35 workforce credits |
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*Students who have satisfactory test scores are not required to take these courses. |
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**These courses provide transition for the Navy Homeport Training. See advisor prior to registration. |
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Application Procedures: |
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| You may be required to enroll in basic skills training. This will be determined by your scores on the state mandated Test of Adult Basic Education (TABE). You should be advised by a counselor or program chairperson prior to enrolling.
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Total Tuition and Fees: Estimated tuition*: $1,900 (*for Florida residents, as of 7/04) |
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