In Volusia County, the kitchen is more than a classroom—it is a launchpad for careers. Culinary Arts has become one of the district’s most sought-after Career and Technical Education programs, now offered in nine high schools with a continuing pathway at Daytona State College. Students learn professional systems from their first class: mastering commercial equipment, food safety, menu planning, and nutrition. They graduate with certifications such as ServeSafe and the National Registry, valuable credentials that open doors in Florida’s hospitality industry and beyond.
At Mainland High in Daytona Beach, the Culinary Arts Academy has expanded from one teacher to three, offering students four levels of coursework that mirror real-world hospitality. Students plan menus, shop for ingredients, cook, plate, serve, and clean according to restaurant standards. Their “Bucks on Board” luncheons allow upper-level students to serve faculty in a professional dining setting, complete with uniforms and full-service operations. Partnerships with Bethune-Cookman University, Daytona State College, and local hospitals give students opportunities to compete, shadow professionals, and gain experience that extends beyond the classroom. For Brandy, the assistant principal who oversees curriculum, the program is about clarity as much as skill. “We want our students to be exposed to every avenue,” she explains. “Whether it’s a hospital café, a restaurant, or their own business, they should leave us prepared.”
At Spruce Creek High in Port Orange, Chef James Rudd runs his program like a restaurant. A former executive chef and business owner, Rudd has spent nine years instilling professionalism and discipline in his students. Seniors serve as chefs and managers, overseeing orders, budgets, cleaning schedules, and catering jobs. One project this year has them producing 52 dozen cookies for a community credit union reopening. Beyond the kitchen, students calculate menu costs, compare classroom budgets to industry expenses, and network with local restaurants and hotels to secure opportunities. “Hospitality has many doors,” Rudd says. “We want students to see every option and pursue the path that excites them most.”
Together, programs like these are shaping a generation of confident, career-ready students. By blending classroom instruction with real-world practice, Volusia County is preparing young people not only to succeed in kitchens, but to lead in every corner of the hospitality industry.