Culinary Arts & Hospitality

Food preparation and cooking

The Commercial Foods and Culinary Arts Workforce Certificate (W.C.) program offers a sequence of courses that provide relevant content aligned with challenging academic standards, necessary technical knowledge and skills to prepare students for further education and careers in the hospitality and tourism industry. The program also provides technical skill proficiency and includes competency-based applied learning that contributes to the academic knowledge, problem solving skills, work attitudes, technical and occupation-specific skills, as well as knowledge of all aspects of the industry.

The content includes but is not limited to preparation, presentation and serving of a wide variety of foods, leadership, communication skills and safe/efficient work practices. This coursework prepares students for employment in the local food service/hospitality industry.

Program Code: 5960

600 Clock/Contact hours

School of Business, Professional Studies and Public Safety
Financial Aid Eligibility

Financial aid is not available.

(904) 646-2300

View current catalog year program information.

Alternative ways to earn credit

You may be eligible to receive credit toward this degree through Prior Learning Assessment. Examples include industry certifications, certain PSAV programs, credit by examination, or creating a portfolio of learning experiences. For more information, contact an academic advisor or learn more about Accelerated College.

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Degree Options

This certificate articulates directly into the Associate in Science in Culinary Management or Hospitality and Tourism Management programs. Students may pursue one or more certificates to develop or upgrade their skills in a particular field, or pursue the A.S. degree and earn technical certificates while completing the requirements for the degree. Contact an advisor or counselor to determine the career education path that is best for you.

Career Opportunities

Chefs and head cooks oversee the daily food preparation at restaurants and other places where food is served. They direct kitchen staff and handle any food-related concerns (Bureau of Labor Statistics). 
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