Costa Magoulas, Dean, 386-506-3578, Costa.Magoulas@daytonastate.edu
Lisa Allen, Administrative Specialist, 386-506-3946, Lisa.Allen@daytonastate.edu
Program Overview
Mission:
The Culinary Arts Certificate Program prepares students for entry-level employment in the hospitality industry through a curriculum that integrates theory and hands-on culinary training. The program develops professionally responsible individuals who contribute to employers and the broader hospitality community.
Description:
This program provides students with foundational food service and culinary skills necessary for entry-level employment as a restaurant cook. The curriculum emphasizes cooking techniques, sanitation and safety, culinary nutrition, and food production. Students complete ServSafe certification prior to program completion.
The program includes competency-based, applied learning that supports:
- Technical culinary skills
- Employability skills
- Problem solving
- Workplace professionalism
- Hospitality industry knowledge
Continue Your Education
Apply this certificate toward:
Outcomes:
Graduates of the program will be able to:
- Identify the organization and functions of the culinary industry.
- Demonstrate food preparation and service skills.
- Demonstrate sanitation and safety practices.
- Apply employability skills in culinary environments.
- Apply mathematics used in culinary operations.
- Analyze recipe costs and portion sizes.
- Demonstrate equipment operation and maintenance.
- Analyze labor, fire, and liquor laws affecting the culinary industry.
- Plan purchasing and receiving procedures.
- Demonstrate preparation techniques for cooking.
Completion Requirement:
- Earn a grade "C" or better in all program-specific and prerequisite courses.
Financial Aid
This program is eligible for federal financial aid and the Florida Bright Futures Scholarship Program.
Financing Options: All students are encouraged to apply for federal and state student financial assistance by completing the FAFSA at
studentaid.gov/h/apply-for-aid/fafsa.
For more information on grants, loans, and work programs available, see the Office of Financial Aid webpage at
daytonastate.edu/financial-aid/.
Students are also encouraged to apply for one of the many Daytona State College Foundation scholarships offered each semester. For more information, see:
daytonastate.edu/scholarships/.
Career and Labor Market Information
Graduates may pursue employment in Culinary Arts-related fields, including roles such as Culinary Arts occupations. In the Brevard-Flagler-Volusia workforce region, approximately 3,420 workers are employed in these occupations, with an average annual salary of $53,810 and 274 annual job openings.
| SOC Alignment |
35-1011 – Chefs and Head Cooks
35-1012 – Food Service Managers
|
| Demand Alignment |
Aligned to Region 27 labor-market demand data used for catalog review |
| Average Hourly Wage |
$25.87 |
| Average Annual Salary |
$53,810 |
| Annual Job Openings |
274 |
| Regional Employment |
Approximately 3,420 employed |
Occupational Overview: Direct and participate in preparation of food.
Wage Distribution: 10th percentile: $34,260 | 50th percentile: $53,810 | 90th percentile: $78,440.
Data Sources: CareerSource Brevard Flagler Volusia Regional Demand Occupations List; FloridaCommerce Employment Projections Region 27; BLS OEWS Deltona–Daytona Beach–Ormond Beach MSA; SOC 35-1011 and 35-1012.
Note: It is never too early to prepare for your career. Log in to the Daytona State Career Services Student Job Board to create your account, submit your resume for review, search for employment opportunities, and practice your interviewing skills through Big Interview. For assistance, contact Career Services to connect with a Career Advisor.
Program Specific Courses
35 Credits
| FOS1201 | Sanitation and Safety | 3.00 |
| FSS1063C | Baking and Lab | 3.00 |
| FSS1202C | Food Production I and Lab | 3.00 |
| FSS1222C | Food Production II and Lab | 3.00 |
| FSS1270 | Introduction to Craft Beer and Wine | 3.00 |
| FSS2210C | Food Production III and lab | 3.00 |
| FSS2284C | Catering and Buffet Management and Lab | 3.00 |
| HFT1940C | Hospitality Practicum I (Basic) and Lab | 3.00 |
| HFT1941C | Hospitality Practicum II (Intermediate) and Lab | 3.00 |
| HFT2942C | Hospitality Practicum III (Advanced) and Lab | 3.00 |
| HUN1203 | Culinary Nutrition | 3.00 |
| HFT1937 | Selected Topics in the Hospitality Industry | 2.00 |
Sample Program of Study
Fall Semester
Spring Semester
| FSS1270 | Introduction to Craft Beer and Wine | 3.00 |
| FSS2210C | Food Production III and lab | 3.00 |
| FSS2284C | Catering and Buffet Management and Lab | 3.00 |
| HFT2942C | Hospitality Practicum III (Advanced) and Lab | 3.00 |
| HFT1937 | Selected Topics in the Hospitality Industry | 2.00 |
Summer Semester
| HFT1940C | Hospitality Practicum I (Basic) and Lab | 3.00 |
| HFT1941C | Hospitality Practicum II (Intermediate) and Lab | 3.00 |
Total Credit Hours: 35