Culinary Arts

The program totals 72 credit hours across roughly 25 courses and takes about 24 months of full-time study to complete (actual time varies by individual circumstances). Following Keiser's model, students take one class at a time in four-week terms, with new classes starting every month.

Coursework combines professional test-kitchen labs with academic classes, offered on-campus at Keiser's Florida culinary locations (Melbourne, Sarasota, and Tallahassee), with evening and weekend scheduling options available at select campuses. The curriculum concludes with a 12-credit culinary externship in a working foodservice setting, where students apply their skills before graduation. Up to 12 credits may be eligible for transfer.

The curriculum combines 48 credits of culinary-major coursework with 24 credits of general education. Culinary courses span foundational technique, baking and pastry, classical and international cuisine, garde manger, dining-room service, and kitchen cost controls, capped by a supervised externship. The full course list appears below.

Required Courses

Tuition at Keiser University is charged per 16-week semester based on scheduled credit hours. For full-time enrollment (12–17.99 credits), undergraduate tuition is approximately $12,408 per semester (per Keiser's Undergraduate Tuition & Fee Disclosure; subject to annual review). Enrollment also includes a one-time $55 application fee and a one-time $145 registration fee. Because this is a hands-on culinary program with professional kitchen labs, some courses may carry additional resource, lab, or supply/uniform fees; contact Keiser's financial-services office for the exact current amounts, as these are not published as a single verifiable figure.

Financial aid is available to those who qualify, including federal Pell Grants, FSEOG, Direct Subsidized/Unsubsidized Loans, Direct PLUS Loans, and Federal Work-Study; Florida student aid (FSAG and EASE); institutional scholarships; and veterans and military education benefits. Students should complete the FAFSA (School Code 015159) each year. Keiser's Net Price Calculator (https://www.keiseruniversity.edu/NPC-index.html) provides a personalized cost estimate.

Estimated total program tuition of about $62,040 (full-time semesters at ~$12,408/semester); actual cost varies with pace and transfer credit.

Graduates are prepared for entry-level roles across restaurants, hotels, resorts, catering operations, country clubs, cruise lines, and institutional foodservice. Typical positions include:

• Line cook and prep cook
• Sous chef and banquet chef
• Pastry chef and baker
• Catering chef and personal chef
• Garde manger / cold-kitchen specialist
• Dining room manager and restaurant supervisor
• Kitchen manager and food production manager
• Food service manager

Coursework includes food-safety certification preparation, and completing an ACF-accredited program can support eligibility toward American Culinary Federation certification (such as the Certified Culinarian credential); students should confirm current ACF certification requirements directly with the ACF.

Expect an immersive, kitchen-centered learning experience. You will spend significant time on your feet in professional test kitchens practicing knife skills, mise en place, cooking techniques, baking, and plating, alongside academic classes in nutrition, food safety, and kitchen cost controls. The one-class-at-a-time format lets you concentrate on mastering each discipline in a four-week term before moving to the next.

Class sizes are small (about a 14:1 student-to-faculty ratio) for personalized instruction from chef instructors. Toward the end of the program, you will complete a 12-credit externship in a real foodservice operation, applying your training under professional conditions. Come prepared for hands-on, practical work, uniform and safety requirements typical of a working kitchen, and a schedule that may include evening or weekend labs at select campuses.