• Program Overview

    Do you enjoy creating meals or desserts or special dishes and wonder how you can turn it into a career? Experienced chefs earn high incomes working at restaurants, hotels, resorts and clubs.

    In this program you not only learn the basics of food preparation and presentation, but you create and prepare gourmet dishes and meals. You learn pastry, salad, buffet, soup, sauce, meat and fish preparations and it is all hands-on.

    Training provides a great opportunity for you to enter the profession as a prep or line cook, Garde Manager or cold food cook, or baker assistant.

    The program is led by a highly-skilled chef. Training includes a wide variety of laboratory activities that provide practical experiences while using industry standards and sanitation procedures. You gain the foundation and confidence that you need in order to be successful.

Apply Button
  • Next Start Date
    August 13, 2024 (date subject to change)

    Program Length
    1200 Hours

    Career Opportunities
    Line Cook, Assistant Chef, Sous Chef, Pastry Cook 

    Industry Certifications/State Credentials
    Career Program Certificate

    Information Sheet
    PDF (3 pages)

    Curriculum Framework
    PDF (17 pages)

    Rack Brochure
    PDF (2 pages)

  • Program Structure and Courses

    • This program is a planned sequence of instruction consisting of four occupational completion points.

      This program is comprised of courses which have been assigned course numbers in the SCNS (Statewide Course Numbering System) in accordance with Section 1007.24 (1), F.S. Career and Technical credit shall be awarded to the student on a transcript in accordance with Section 1001.44(3)(b), F.S. 

      The following table illustrates the postsecondary program structure:

    Course #


    Course Name




    Food Preparation




    Cook - Restaurant




    Chef/Head Cook




    Food Service Management


Phone: (239) 377‐1879


Degrees and Certifications:

Mr. Chris Abdo

Graduated from New England Culinary Institute Ventana Inn Big Sur California Chef de cuisine Latitudes, Sunset Key, Key West Ritz Carlton Sous Chef Naples Florida Turtle Club Executive Chef CCPS culinary instructor 2004-2023.

Phone: (239) 377‐0993


Degrees and Certifications:

Mr. Mark Lorenz

I have been cooking professionally as a chef for 24 years. I started my journey in a Culinary program in 9th grade back home in Pennsylvania. I then graduated from Johnson and Wales University. As a professional I worked as a cook, sous chef, executive chef, chef instructor, private chef and personal chef in country clubs, hotels, peoples homes or businesses and private restaurants. I wanted to teach young adults at Lorenzo Walker because for me it is a similar program to where I started my career. I love to see passionate students crushing it in life while attending our program and when they graduate. My students know that I will always help mentor them even after they leave our school. Two fun facts about me is I am all in on the Digital asset movement and a hardcore Philly fan.