About Florida Culinary Institute

Florida Culinary Institute provides a learning environment that not only exposes the student to theory, but stresses the "hands-on approach" to enhance our student's opportunity for employment upon graduation. Instructional time is split between classroom theory and practical applications that begin with the basics. Stressing the "learn by doing" approach affords our students the opportunity to gain invaluable first-hand experience. Drawing from the leaders of the culinary industry, Florida Culinary Institute has compiled an education advisory committee that is instrumental in ensuring our program remains tuned to the most current needs of the food service industry. We strive to meet or exceed industry-level standards in all areas of the training.

Florida Culinary Institute's "Students First" philosophy encourages a hands-on, one to one learning experience. Through close attention to detail, the Chef Instructors identify the areas that each student needs to develop. An open communication with the student allows the creation of a personal path to success. Teacher and student together, identify the present skill level of the student, the desired and attainable level of achievement, and the path to get there.

A shared respect between students and chefs creates a professional atmosphere that is carried into the students’ workplace and into the community. We also like to have fun while learning. We promote an interactive teaching environment in the classroom as well as in the lab. The education experience is enriched by the many special events that center on food and the hospitality industry. Students may interact with guest Chefs, participate in charity fund raisers, or join a student activity group.

There's always something cooking at Florida Culinary Institute - Come join us!