Culinary Arts
Classes start on January 13
Credits
71
Duration
12 months
Following the curricular sequence
The Culinary Arts Diploma Program offers students the opportunity to acquire the skills and knowledge needed to obtain an entry-level position in the field. Students will gain hands-on knowledge of sauces, meats, and baked products. In addition, they will learn about kitchen safety and sanitation techniques to ensure food safety. Finally, they will cover management and supervision in the food service industry.
Programmatic Accreditation
- ACF / ServSafe
Outstanding Courses
- Basic Culinary Techniques
- Cuisine, Culture & Kitchen Organization
- Introduction to Baking
- Sanitation & Allergens
- Meat, Fish & Poultry Fabrication
- Garde Manger
- Food & Beverage Inventory/Cost Control with Math
- Restaurant Service
- International Cuisine
- Hospitality Supervision & Management
- Facility Menu Planning, Nutrition & Development
- Culinary Externship
Possible Employment Opportunities
- Banquet Cook
- Line Cook
- Catering Cook
License or related certification
Students are eligible to sit for the following certification exams:
ServSafe® Food Manager
ServSafe® Allergens
Admission requirements
- High School Diploma or a recognized equivalent.
No previous knowledge in culinary arts is required.
Campus
*These examples are intended to serve only as a general guide of possible employment opportunities. There are many factors that determine the job an individual may obtain and Florida Technical College cannot guarantee its graduates any particular job. Some positions may require a license or other certifications. We encourage you to research the requirements for the particular position you desire.
