Culinary Arts and Hospitality

Personal & Human Services

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Program Description
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 and Tourism career cluster. It 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 and occupation-specific skills, and knowledge of all aspects of the Hospitality and Tourism career cluster.

Preparation for Employment
After successfully completing this program, the student will be able to perform the following:

► Identify career and job opportunities.

► Use and care for commercial tools and equipment.

► Exhibit and utilize safe, secure, and sanitary work procedures.

► Perform back-of-the-house and inventory duties.

► Follow food identification, selection and purchasing, receiving, storing, and inventory guidelines.

► Compare and analyze menus of food establishments.

► Prepare and present food products to meet creativity aspects as well as quality standards.


► SafeStaff

► ServSafe


► Hotels

► Restaurants

► Bakeries

► Schools

► Universities

► Health Care Facilities

► Casinos

► Business and Industry Cafeterias

Areas of Focus

► Hotline

► Soups

► Mother Sauces and their derivatives

► Salads

► Egg cookery

► Vegetable cookery

► Six basic cooking methods:

  • braising
  • grilling
  • sautéing
  • steaming
  • roasting
  • frying

► Server

► Knife skills

► Sanitation

► Cashier

► Baking & Pastries

► Banquets

Course Projects and Experiences
Throughout the program students will learn and use fundamental culinary skills including, but not limited to, knife, baking and sanitation, customer service, cashier and pizza making.

Portfolio: Every student must have a cover letter, resume, “favorite food report” and pictures of plated menu items. Students will also complete practical food preparation tests; assist in kitchen breakdown, clean-up and reset and practice public speaking. Students will learn to prepare daily baking and pastry specials, as-well-as participate in Farmbot agricultural awareness program.

Financial Lessons: Students work on our registers, learning some of the most vital information to keeping a restaurant open, customer satisfaction!

Learn the Gas Grill: Students gain hands-on experience on our gas grill, where they prepare fish, chicken, steaks and a variety of other meats, all to order!

Potential Employment Opportunities

► Hotels
► Schools
► Bakeries
► Universities
► Restaurants

► Health Care Facilities
► Journalism/Photography
► Cruise ships
► Vineyards
► Consumer economics

Length of Course
► 1200 clock hours or 2.5 semesters
Occupational Completion Points

► The following table illustrates the program structure:

Course # OCP Course Name Hours
HMV0100 A Food Preparation 300
HMV0170 B Cook – Restaurant 300
HMV0171 C Chef/Head Cook 300
HMV0126 D Food Service Management 300

Basic Skills Exit Requirements
► TABE Assessment:
Math 9.0      Reading 9.0     Language 9.0
*Some students qualify for exemption from this requirement.
Program Offered
► Fall and Winter
► Full-time:
Monday through Friday
8:00 a.m. – 2:30 p.m.
Funding / Financial Aid
Course Textbooks
Request More Information About This Course
iTown Cafe
Our restaurant and cafe are open daily to the public, serving pizza, burgers and others tasty specials.

Breakfast Special
9:00a.m. – 10:30a.m.
Full Service Menu
11:15a.m. – 1:30p.m.

509 N 9th Street Immokalee FL, 34142

Delicious Pizza

Our pizzas are hand-crafted by our Culinary Arts students, cooked to perfection in our Brick Oven, using only the freshest ingredients available!

Sweet Pastries

Pastry students make a wide variety of pastries to keep I-Town Café’s taste fresh and sweet!


Frequently Asked Questions:

Q: Is the course Nationally Accredited and or recognized by the DOE?
A: Yes, along with the student’s completion of the course, they receive the Certified Food Manager Certificate within or through Serv Safe, which is recognized through the DOE (Department of Education).

Q: What kind of Job Placement can we expect during and after the course is completed?
A: We work with a number of different business’s that let know when jobs are available for our students. With the students education in mind, these business’s work around school hours and are willing to give full time employment during time off such as spring break, and are willing to continue to full time employment when the student has completed the course. This opens up a number of other employment opportunities as well.

Q: What kind of foods will be cooked in the duration of the course?
A: Foods that are cooked in the kitchen change on a daily basis. As well as the standard restaurant menu, we have two Daily Specials, along with a diverse assortment of pastries that are prepared by our Culinary Arts Pastry Students. We tend to focus on a Classical French, Asian, Italian and a Standard American Fare Cuisine. This allows us to have a diverse menu, thus giving students the chance to cook something new each day. Aside from this, the banquet menu is entirely on its own. We tend to focus more on fine dining but with a lighter, contemporary touch. Delicate sauces are combined with fresh, seasonal ingredients to produce a subtle harmony of flavors.

Q: What do you attain after completing the course?
A: After completing the course, students will receive an I-Tech Certificate of Completion, Safe Staff Food Handler Certificate and a Certified Food Manager Certificate from ServSafe National Restaurant Association, which is recognized by the DOE (Department of Education).