The expansion is part of the culinary school transformational growth plan, which includes the creation of a sustainable herb garden and a dual-admissions transfer agreement with NUC University International School of Culinary Arts in Puerto Rico.
“FTC has grown tremendously since we opened our Kissimmee campus in 2011, but our commitment to our students’ success remains the same as when we first started,” said FTC’s President Dr. James Michael Burkett. “As we celebrate our 10-year anniversary, this new kitchen continues to propel FTC’s commitment to academic excellence by enhancing our students’ experience and ensuring they are industry-ready on day one of their career.”
This new demo facility, with a capacity for 24 students, will immerse hospitality trainees in an experiential and modern hands-on education. Wired to broadcast and receive culinary instruction and demonstration, the studio is multipurpose, ranging from serving as a classroom for regular class instruction – where students are able to see firsthand how professors prepare and cook food – to hosting guest speakers, continuing education and industry presentations.
The FTC International Culinary Arts School occupies nearly 14,300 square feet of the 90,000 square-foot campus, and is equipped with new, industry-grade kitchen equipment including multiple burner stoves, ovens, prep counters, essential safety equipment and more. The facility also includes new upright freezers and refrigerators built to keep ingredients at the optimal temperature for ultimate freshness during course instruction. In addition to these enhancements, the Culinary Arts team is taking on the meaning of ‘local produce’ by growing fresh, organic herbs in their sustainable garden just a few feet away from where the students will practice their skills.
The Baking and Pastry and Culinary Arts Diploma programs at the Kissimmee campus are programmatically accredited by the American Culinary Federation Education Foundation’s Accrediting Commission (ACFEFAC). The FTC Culinary Arts department revised its program’s curriculum this year to a new 12-month format, which allows students to enter the workforce faster. The department also developed a career-focused curriculum to facilitate seamless transfer options for active culinary art students enrolled at NUC University in Puerto Rico wanting to study at FTC International School of Culinary Arts, or vice versa.
Interested in learning more?
About Florida Technical College (FTC)
Founded in 1982 to provide private, post-secondary education in specialized fields, Florida Technical College is an academic unit of NUC University (NUC), which is accredited by the Middle States Commission on Higher Education (MSCHE), 3624 Market Street, Philadelphia, PA 19104. (267- 284-5000) www.msche.org. The MSCHE is an institutional accrediting agency recognized by the U.S. Secretary of Education and the Council for Higher Education Accreditation (CHEA). FTC offers diploma, associate and bachelor’s degree programs in a range of professions, including Healthcare, Construction Trades, Hospitality, Beauty, Information Technology and Business. FTC campuses are located in Orlando, Kissimmee, Lakeland, DeLand, Pembroke Pines, Cutler Bay and Tampa. Program availability varies by campus. The Baking and Pastry and Culinary Arts Diploma programs at the Kissimmee campus are programmatically accredited by the American Culinary Federation Education Foundation’s Accrediting Commission (ACFEFAC). ACFEF Accrediting Commission is located at 180 Center Place Way St. Augustine, Florida 32095. Tel: (800) 624-9458. Fax: (904) 825-4758, E-mail: acf@acfchefs.net.
