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Culinary arts & hospitality · Training subject

Culinary Arts/Chef Training
in Florida

45 institutions with reported certificate or associate-level training in Florida. Explore the awards and use the school’s current catalog to check the right route for you.

Understand the training options

This subject sits within culinary arts & hospitality. Kitchen practice, placements and realistic total costs. Schools can use different course names for training reported under the same federal subject code.

Certificate (one to less than two academic years)Certificate (less than one academic year)Certificate (two to less than four academic years)Associate degree

CIP 12.0503. Award categories present in the 2024 IPEDS reporting collection; not a current course-duration guarantee.

Check the exact campus, award, prerequisites and current intake. A subject match does not confirm occupational licensing eligibility, programmatic accreditation or a place on a course.

Explore schools in Florida

1–45 of 45
Public institution

Daytona State College

Daytona Beach, FL

Culinary Arts/Chef Training

51 reported subjects
Public institution

Gulf Coast State College

Panama City, FL

Culinary Arts/Chef Training

28 reported subjects
Public institution

Hillsborough College

Tampa, FL

Culinary Arts/Chef Training

65 reported subjects
Public institution

Lake Technical College

Eustis, FL

Culinary Arts/Chef Training

20 reported subjects
Public institution

Lively Technical College

Tallahassee, FL

Culinary Arts/Chef Training

27 reported subjects
Public institution

Miami Dade College

Miami, FL

Culinary Arts/Chef Training

60 reported subjects
Public institution

Pensacola State College

Pensacola, FL

Culinary Arts/Chef Training

55 reported subjects
Public institution

Ridge Technical College

Winter Haven, FL

Culinary Arts/Chef Training

17 reported subjects
Public institution

Valencia College

Orlando, FL

Culinary Arts/Chef Training

38 reported subjects

Alphabetical directory. School presence is based on historical federal reporting, including records with zero completions. These are not rankings or endorsements.

Where could this training lead?

The federal CIP–SOC crosswalk connects this subject to the occupations below. These are exploration links, not a statement that every program meets the education, experience or licensing requirements for each job.

Questions to ask about this training

  • How much practical kitchen time is included each week?
  • Who secures an externship, and will it be paid?
  • Does the course cost include ingredients, knives, uniforms and travel to placements?
  • What is the complete program price for my start date, including tools, exams and required travel?
  • Which practical work, placement or portfolio will I complete before graduation?

Plan the cost and the route

Institution-level tuition and net-price figures can help you start a comparison, but they do not quote the cost of this particular subject. Use a current program quote and compare the same award level and study intensity.