Culinary Arts | Florida State College at Jacksonville

Skills & Competencies

Skills developed through this program

Auto-populatedfrom O*NET via SOC 35-1011.00

Skills

CoordinationMonitoringSocial PerceptivenessSpeakingTime ManagementManagement of Personnel ResourcesCritical ThinkingService Orientation

Knowledge

Food ProductionProduction and ProcessingCustomer and Personal ServicePersonnel and Human ResourcesAdministration and Management

Abilities

Oral ExpressionProblem SensitivityOral ComprehensionInformation OrderingDeductive ReasoningSpeech ClarityInductive ReasoningNear VisionSpeech RecognitionWritten Comprehension

Tasks

Monitor sanitation practices to ensure that employees follow standards and regulations.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Supervise or coordinate activities of cooks or workers engaged in food preparation.

Technology

Time accounting softwareAnalytical or scientific softwareData base user interface and query softwareFinancial analysis softwareElectronic mail software

Tools

Apple corersBlast chillersBlendersBone sawsBoning knivesBox gratersBraziersBread slicersBroilersCake decorating toolsCappuccino makersCarbonated beverage dispensersChefs' knivesCommercial coffee grindersCommercial coffeemakers

Work Values

IndependenceRecognitionAchievementRelationshipsWorking ConditionsSupport

Career Pathways

Occupations this program prepares you for

Auto-populatedfrom O*NET + BLS

Occupations matched to this program, with median wage, top wage, growth, and openings
SOC	Occupation	Method	Wage	Growth	Openings
Match confidence: medium35-1011.00	Chefs and Head Cooks	title_inference	$60,990 median$96,030 top	+7.1%	1,400

Program Pathways

Credentials this program stacks toward

No program pathways.

What You'll Learn

Key competencies developed through this program

Auto-populatedfrom NSX Competency Framework

Mastery: developing (Level 2)(based on Certificate)

Sanitation standards and health code regulations — monitor employee practices routinely and address minor violations on the kitchen floor.
Junior cooks and prep staff — coordinate daily task assignments and workflow to maintain steady output during service periods.
Received food products — check quantity and quality against invoices and specifications with minimal oversight, flagging discrepancies to management.
Food and supply requisitions — prepare and submit purchase orders based on production schedules and current inventory levels.
Station equipment and work areas — inspect at the start and end of each shift to confirm conformance to cleanliness and safety standards.
Standard and modified recipes — execute consistently across familiar menu items, adapting quantities for varying cover counts.
New kitchen employees — demonstrate proper preparation, cooking, and plating techniques in a hands-on training context.
Food cost estimates for routine menu cycles — calculate using ingredient yields, unit costs, and production quantities in a spreadsheet.
Time management strategies — apply across concurrent station tasks to ensure all dishes reach service windows on schedule.
Customer and dietary feedback relayed by front-of-house staff — interpret and communicate relevant adjustments to the kitchen team.

Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.