Program Description
18-mo (1,500-hr) certificate & diploma program.
Group Size or S:T Ratio
15-20:1
Faculty
15 instructors, all ACF-certified or pending; 5 part-time instructors, all state-certified with min 6 yrs experience; 5 support staff.
Costs
$5,000 in-state, $15 registration fee, $415/quinmester fee, $600 for supplies. Off-campus lodging $400/mo
U.S. Locations
St. Augustine, Florida
Contact
Chef David S. Bearl, CCC, CCE
Program Coordinator/Division Head
The FCTI School of Culinary Arts
2980 Collins Ave.
St. Augustine, FL 32094-9970
United States
Phone: 904-829-1060, 904-829-1061
Fax: 904-824-6750
E-Mail:
Jean Salce, asst. to the director, 904-829-1070.