Want a fast-paced, exciting career? Have you always loved to cook?
Central Florida is one of the top tourist destinations in the world. The Commercial Foods and Culinary Arts program at Eastern Florida State College's is located close to Port Canaveral, the United State's second largest passenger cruise port. With more than 40,000 food service workers employed in the Central Florida region, culinary arts and food production offer a unique opportunity to enter this fast-growing field right away. Careers include culinary manager, food and beverage manager, pantry cook, executive chef and many more. Click the choices below to see more details.
Annual culinary program application deadlines:
- June 10 for the Cocoa campus program that starts each August
- November 10 for the Titusville campus culinary program which starts each January
Commercial Foods and Culinary Arts PSAV
Program Fast Facts & Locations
- Cost of the entire program, including tuition, books, lab fees, and uniform is approximately $4,100 (as of June 2016).
- This is a comprehensive, 40 week, 1200 clock hour training program that prepares a person to work in most areas of an industrial or commercial kitchen.
- The program is offered on the Cocoa campus and Titusville campuses.
- Cocoa campus program starts in August (group 1 classes) and runs through June.
- Titusville campus program starts early January (group 1 classes) and runs through December.
- Full time attendance with a class schedule of Monday through Thursday 7:30 AM to 4:30 PM.
- This program qualifies for Financial Aid.
- The program is limited access and a special application is required.
- A GED or High School Diploma is required for students seeking financial aid. Note that the Commercial Foods and Culinary Arts PSAV program does not require a GED or High School diploma for entry.
- A general EFSC application is required and must be completed first before starting the Commercial Foods/Culinary Arts limited access program application.
- View the program information booklet for steps to complete the special program application.
- TABE testing (test of adult basic education) is required. TABE testing should occur before beginning the program and must occur no later than within the first six weeks of classes. Click here to read if you meet TABE testing exemption. TABE testing may also occur before starting the program. If this requirement is not met then students may not enroll in the next term. Minimum TABE scores are required to graduate with the vocational certificate.
- Students who have not passed the TABE may re-test at no cost. Remediation is available at no cost at EFSC.
- Many courses occur at EFSC's commercial kitchens with the goal of preparing students to work in the culinary field. Standing for hours at a time, lifting items over 40 pounds, performing repetitive motions such as chopping and slicing and working in a hot environment are just some of the physical demands of the program.
EFSC Catalog Requirements
Culinary Program Course Requirements (CULN2)
COMPLETION GROUP 1 Clock Hours Needed: 600
HMV 0100 Introduction to Basic Culinary (300 Clock Hrs)
HMV 0170 Kitchen and Dining Room Operations (300 Clock Hrs)
COMPLETION GROUP 2 Clock Hours Needed: 600
HMV 0126 Food Service Management and Customer Service Capstone (300 Clock Hrs)
HMV 0171 Food, Beverage, and Pastries Preparation (300 Clock Hrs)
Each Completion Group runs for approximately 20 weeks.
Program Application Process & Expenses
The Commercial Foods and Culinary Arts program is a limited access program and with a custom application process. If you need assistance applying or cannot apply online, contact the program contact.
Approved kitchen uniforms and shoes are required and are an expense in addition to clock hour tuition and lab fees.