Jacksonville Culinary Arts Schools
Aspiring culinary students in the Jacksonville area have a limited number of options. This article looks at two public schools no more than 45 minutes from the city center that offer training in the culinary arts. A table of information about the schools, including important categories such as school type, size and costs, is also included in this article to help prospective students make a decision about their education.
- Florida State College at Jacksonville is in the heart of Jacksonville and offers both certificate and associate's degree programs in culinary arts.
- First Coast Technical College is about 40 miles from the downtown region. This school provides an accredited culinary apprenticeship and a culinary arts program.
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Comparison of Schools
These two schools are very different, and individuals who are considering them will want to explore what they offer. The following table offers a comparison of these schools in important categories.
|Florida State College at Jacksonville||First Coast Technical College|
|School Type||4-year, primarily associate's, public||Less than 2-year, public|
|Total Enrollment (2017)||21,092*||449*|
|Campus Setting||Large city||Small suburb|
|Undergraduate Tuition and Fees (2017-2018)||$2,878 in-state; $9,992 out-of-state*||$4,302 (program cost)*|
|% of Beginning Students Receiving Some Form of Aid (2017)||73%*||67%*|
|Retention Rate (2017)||N/A*||63% for full-time students*|
|Undergraduate Graduation Rate||35% (for students beginning in 2011)*||100% (for students beginning in 2014-15)*|
Source: *NCES College Navigator
Florida State College at Jacksonville
Florida State College at Jacksonville's culinary arts programs are accredited by the American Culinary Federation Education Foundation Accrediting Commission. The programs are career-oriented and allow students to acquire experience by working at the Mallard Room, the campus' simulated restaurant lab. This space allows students to serve lunch and dinner to real restaurant patrons. Learners are also required to complete internships for real-world experience.
Technical Certificate in Culinary Arts
The requirements for this 35-credit program are based on the ACFEF's guidelines. Students acquire basic culinary arts skills that can train them to produce baked goods, design menus, prepare international foods, manage a dining room and oversee restaurant staff. Students can learn about kitchen safety and sanitation, as well as how to prepare nutritious dishes. All of the credits from this program can be applied toward the Associate of Science in Culinary Management.
Associate of Science in Culinary Management
This 60-credit degree program prepares students to work in a supervisory job in the field of culinary management. Courses include culinary nutrition, regional foods in the United States, international foods, food production, marketing management, baking, dining room management and culinary terminology. Students can earn the ServSafe Manager certification by passing the National Restaurant Association's exam after graduating. The program requires students to complete an internship at a hotel, resort, restaurant, cruise line or catering operation.
First Coast Technical College
First Coast Technical College provides technical training to help students adapt to changes in the culinary arts field. The school's culinary programs are sponsored by the American Culinary Federation and are accredited by the ACFEF.
Professional Culinary Arts and Hospitality Program
Specialization options in the program allow students to focus on working as food preparation workers, restaurant cooks, chefs and food service managers. Learners have the opportunity to gain experience in several positions in the foodservice industry. Graduates can earn the American Culinary Federation's Certified Culinarian and Certified Pastry Culinarian certifications.
This apprenticeship program can lead to culinary certification. Students work as apprentices for roughly two-three years and acquire both classroom learning and on-the-job training by working under a qualified chef. Learners must be at least 18 years old and have either a high school diploma or their GED. Students can complete the apprenticeship program while working full time. They can acquire skills in nutrition, hygiene, sanitation, food handling and professional work experience.