CULINARY ARTS DIPLOMA PROGRAMIf you have a passion and respect for food and an eye for business, FTC’s Culinary Arts diploma program is for you. Our diploma program in Culinary Arts will provide you with the necessary knowledge to work, manage and cook in any modern kitchen. In addition, Florida Technical College’s proximity to the highly touristic area of Orlando / Kissimmee and South Florida allows for many opportunities to work in hotels, resorts, timeshares, restaurants, theme parks, cruises or even to open your own restaurant. This 13-month program is mostly hands-on with classes beginning every month. Florida Technical College’s Culinary Arts program is the perfect blend of in-class lecture theory mastery and hands on lab practice. This blend of both teaching methods ensures that students graduate with well-rounded expertise in knife skills, food production, charcuterie cuts, dessert and even pastry baking. All of these skills are learned and mastered under food productions industry health guidelines. Students obtain practical experience in hygiene and sanitation, preparation of menus, as well as preparation and storage of sauces, meats, and desserts. Students are eligible to sit for the certiﬁcation exam-ServSafe® Food Manager. Students also learn the necessary expertise of multiple course meal planning in order to be able to serve and host audiences and customers of all sizes. After studying the important etiquette of the dining industry, students can step from our classrooms right into high-end kitchens. Our graduates flexibility and expertise allow them to have a competitive hiring edge to the graduates of other Culinary Arts programs. www.ftccollege.edu/
Courses DescriptionEarn your Culinary Arts Diploma in just 13 months !
Culture and CuisineIn this course the students are provided with an introduction to the food service industry that relates to gastronomic history, basic industry terminology, and the role the modern chef plays in the community, as well as his/her expected duties and responsibilities. It includes the equipment and utensils used in food service operations, identification of basic ingredients and their applications.
Nutrition and SanitationThe student will learn the basic principles of nutrition with emphasis in proper nutrition with the purpose of using them in the preparation of foods. The student will also develop an understanding of the basic principles of sanitation, safe food handling, and work safety and how to apply them in food service operations.
Basic Culinary TechniquesThis course will expose the student to the kitchen environment and the basic skills and knowledge required to further succeed in the industry. They will learn basic knife cuts performed to industry standards as well as preparation of stocks and mother sauces. Basic cooking methods are practiced with numerous ingredients to show the different applications and purposes of each method in relation to the ingredients used. Prerequisite: “Culture and Cuisine” and “Nutrition and Sanitation” courses
Meat/Fish/Poultry FabricationThis course relates the student with the most common meats in the culinary arts industry. Learning and practicing meat cuts used in menus according to the National Meat Buyer Guide (primal and portions), as well as game and fowl fabrication. This course also includes sanitation, grades of each cut, safety, storage (temperatures and methods) proofs and portion control and cost involved in each cut. Prerequisite: “Basic Culinary Techniques” courses
Garde MangerThis course will expose the student to the fabrication and preparation of cold foods, salads, hot and cold hors d’oeuvres, nutritive breakfasts, and the basics of fruit carving and buffet decorations. Emphasis is given to egg and vegetable cookery, dressings, cold cuts, cheeses, and the various presentation techniques that can be applied. In addition, students will learn to follow preparation lists with task divisions as well as buffet set-up principles for different themes and applications according to modern trends. Prerequisite: “Basic Culinary Techniques” courses
Baking and Pasteleria-LabIn this course the student covers the techniques to prepare the classic pastries used in hotels and restaurants. It includes methods for preparing quick breads, biscuits, baking methods, production of cookies and common industry desserts. The student will learn the appropriate use of scales, liquid measures, and the identification of the baking equipment and utensils. Prerequisite: “Culture and Cuisine”and “Nutrition and Sanitation” courses
Facility And Menu PlanningThis course provides the student comprehensive information on key aspects of menu planning and development. It covers topics such as menu trends, the market, nutrition, yield test, recipe costing, interpreting sales history, menu writing and menu merchandising. Also included are resources for effective planning, concept development, design mechanics, market trends, topical research, and information analysis. Prerequisite: “Food and Beverage Control” courses
Restaurant Service- LabThis course is focused on the professional service expected and utilized in the modern foodservice industry. The student will be introduced to key aspects in providing excellent service. Key topics are the rules of excellent service, how to deal and solve customer problems, communication skills, table set-up for restaurants and banquets, buffet set-up, introduction to wines and its service as well as alcoholic beverages, front of the house (FOH) staff division, FOH mentality and work distribution. Prerequisite: “Facility And Menu Planning” courses
Celebrity Chef EntrepreneurThis course is designed to provide the student knowledge on general management, supervision, leadership, and human resources management. Topics include the traditional management functions, leadership theories, supervisory management, effective communication, motivation, team building, conflict resolution, and delegation. The course also involves the student in the areas of writing job descriptions, selecting and recruiting staff, orientation and training of employees, work evaluations and disciplining employees. The approach this course brings will help the student better understand the role and responsibility of a supervisor and how to perform more efficiently and effectively. Prerequisite: “Food and Beverage Control” and “Facility And Menu Planning” courses
International CuisineThis course gives the student the opportunity to explore modern and historic interpretations of classic regional cookery associated with the diverse cultures around the world. Topics include the various cuisines of the world, including Asia, Europe, the Mediterranean and Africa, United States, and Latin America, and the similarities amongst them. Students are exposed to history, cultural influences and common recipes and will engage in lecture, demonstration and preparation of international dishes from around the world. Prerequisite:”Garde Manger” courses
Food and Beverage Cost ControlThe course addresses the importance of basic math in order to obtain the valuable information necessary to keep costs accurate and control them effectively. Students will understand how to cost and standardize recipes with focus on product yield for accurate purchasing. It also includes the establishment of standard operating procedures and the application of systems to keep food and beverage costs, labor costs, and operational costs to acceptable levels. Prerequisite: “Culture and Cuisine”and “Nutrition and Sanitation” courses
ExternshipThis class is designed to expand career knowledge while increasing speed, timing, organization, and ability to handle cooking in an approved commercial foodservice and hospitality establishment. Real food service experience provides great opportunities for students in our culinary arts to practice the technical skills they have learned in classes at Florida Technical College and to develop important workplace skills and behaviors that will help them succeed in the industry. Students in Culinary Arts are required to complete a total of 195 hours of practical experience. Students may choose to do the total amount of hours in their place of work with previous authorization of the Culinary Arts Academic Chair. Prerequisite(s):ALL Previous Program Courses
Success StrategiesThis course provides success strategies and support services to entry level students. The strategies and support services are threaded through three critical areas that enhance student success: academic skills, personal life management, and educational navigation
Some of the skills you will acquire during your training include:
- Developing necessary modern and classical culinary techniques
- Recognizing ingredients, techniques and flavors from different cultures around the world
- Developing a detailed-oriented mind and the art of decoration
- Sterilization and hazard prevention
- Menu designing
- How to serve tables, organize a dining room and how to offer great service to your customers
You will also:
- Learn and prepare international recipes
- Take hygiene classes with world renowned ServSafe certification
- Gain important asset management skills to manage food service businesses
- Such as: cost control, menu creation, facilities management and a “celebrity chef” entrepreneur mindset
- Put into practice knowledge acquired in our in house restaurant “Zazon Cafe”, which is open to the public!
- Intern in one of the many possible career developing restaurants in the area
The students who graduate from the Culinary Arts Program can aspire to entry-level Hospitality Industry positions that relate to the Culinary Arts Field. All graduated students will have the knowledge to perform basic and specialized techniques needed to begin a successful career as a professional culinary expert. The employment opportunities for graduates from the Florida Technical College Culinary Arts Diploma program include but are not limited to: hotels, resorts, timeshares, restaurants, own businesses, theme parks and cruise ships.
Contact us today to learn more about this exciting and rewarding career!