The need for frontline supervisors and food-preparation managers is expected to increase by 27 percent. These employees make an average annual salary of $35,000.

“There is a dramatic need to train high-skilled employees for the restaurant and hospitality industries,” Jaeger said.

HCC is adding classes as enrollment increases and recently invested in new kitchen equipment, including two new convection ovens and a fryer heat station.

Investing Strategically

Keiser University also is adding classes and equipment to meet its culinary arts program demand at the Lakewood Ranch campus. Construction on two new kitchens will begin this year, said Michele Morgan, campus president.

Keiser already has four kitchens operating in the program, which is the largest program at the campus.

The private, for-profit university opened the $13 million campus and invested $1.3 million in culinary-school equipment three years ago.

“We see the growth continuing through at least next year,” Morgan said. “We don’t see it turning anytime soon.”

With what she called “creative scheduling,” the new kitchens will allow Keiser to accommodate another 100 students in the program.

“We started with 25 students,” said Chef Michael Moench, culinary arts program director. “Now we have 195. Our biggest growth has been in the last year.”

Students in the program range in age from 18 to 52 years old. Most are in their mid-20s and 30s. Some were laid off, and some had jobs that did not make them happy because they wanted something more creative, Moench said.

As part of the program, students do an externship for four months, which, in a lot of cases, leads to full-time employment later. Graduates also work in test kitchens, church camps, and on private yachts.

“There’s a huge market in personal-chef opportunities,” Moench said.

Teaching opportunities create the major revenue supporting Chef John Lewis, owner of La Maison Gourmet. He closed the popular restaurant in late September, except for Friday nights, and focuses now on teaching.

He has taught culinary-related courses for a dozen years and has no difficulty in filling the various classes he offers. Many of them are driven by the so-called “foodies” culture, such as the gourmet foods for couples and the heart-healthy classes.

Lewis allows a maximum of 12 students in his intense, five-week culinary-skills course. Each class costs $65 or the entire course is $300.

He also tapped into the culinary interests of the younger generation and offers a children’s summer cooking camp that costs $185 a week.

“Kids love to cook,” Lewis said. “Some come for a week, and others come for longer.”

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Jane Meinhardt writes for the Tampa Bay Business Journal.