Professional Culinary Arts & Hospitality

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This program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in the Hospitality & Tourism career cluster; provides technical skill proficiency, and includes competency-based applied learning that contributes to the academic knowledge, higher-order reasoning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills, and knowledge of all aspects of the Hospitality & Tourism career cluster.

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



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Admission Requirements

Minimum age of 16

Complete the Test of Adult Basic Education (TABE). In order to receive a Certificate of Completion, a minimum score of 9.0 must be obtained in Reading, Total Math, and Language

Classroom Hours

Monday, Tuesday, Wednesday and Friday 9:00 AM to 3:30 PM
Thursday 9:00 AM to 7:30 PM

Length in Classroom Hours:


Industry Certifications

Food Handler and Food Manager Certifications

Employment Opportunities

Baker, Catering companies, Corporate kitchen facilities, Country clubs, Cruise ships, Food sales, Front & back house manager, Hospitality supervisor, Hospitals, Hotels and resorts, Local attractions, Pastry chef,
Personal chef, Prep cook, Purchasing manager, Restaurants, Self employed, Service manager, Sous chef.

Estimated Cost

The tuition costs for this 1200 clock hour program is $3,456.00, plus lab fees, certification testing, textbooks, kit, parking permit, uniform, and student ID badge, totaling $4,720.56. The Pell grant is available for this program. Notice: Program costs are subject to change without notice.