Culinary Arts

Diploma
Residential
English

Program Description

The Culinary Arts Diploma Program offers students the opportunity to acquire the skills and knowledge needed to obtain entry-level positions in the field. Students obtain practical experience in hygiene and sanitation, preparation of menus, as well as preparation and storage of sauces, meats, and desserts.

Why Culinary Arts?

If 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.

Possible Employment Opportunities *

  • Banquet Cook
  • Line Cook
  • Catering Cook

Credential Earned

Culinary Arts Diploma

Related Certifications

  • ServSafe® Food Manager

Duration of the Program

13 Months | 65 Quarter Credits
Total Contact Hours: 919
Lecture Hours: 472
Lab Hours: 252
Externship Hours: 195

Core Courses

Cuisine and Culture

In this course, students are provided with an introduction to the foodservice 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 Sanitation

Students will learn the basic principles of nutrition with an emphasis on proper nutrition with the purpose of using them in the preparation of foods. They will also develop an understanding of the basic principles of sanitation, safe food handling, and work safety, and how to apply them in foodservice operations.

Basic Culinary Techniques

This course will expose students 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.

Meat/Fish/Poultry Fabrication

This course relates the students with the most common meats in the culinary arts industry. It includes 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.

Garde Manger

This 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.

Baking and Pasteleria-Lab

In this course, students cover the techniques to prepare the classic pastries used in hotels and restaurants. It includes methods for preparing quick breads, biscuits, baking methods, and production of cookies and common industry desserts. They will learn the appropriate use of scales, liquid measures, and the identification of the baking equipment and utensils.

Facility And Menu Planning

This course provides students with 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.

Restaurant Service- Lab

This course is focused on the professional service expected and utilized in the modern foodservice industry. Students will be introduced to key aspects in providing excellent service. Key topics are the rules of excellent service, how to deal with 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.

Celebrity Chef Entrepreneur

This course is designed to provide students with knowledge of general management, supervision, leadership, and human resources management. Topics include traditional management functions, leadership theories, supervisory management, effective communication, motivation, team building, conflict resolution, and delegation. The course also involves students 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 students better understand the role and responsibility of a supervisor and how to perform more efficiently and effectively.

International Cuisine

This course gives students the opportunity to explore modern and historic interpretations of classic regional cookery associated with 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.

Food and Beverage Cost Control

This course gives students the opportunity to explore modern and historic interpretations of classic regional cookery associated with 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.

Externship

This 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 foodservice experience provides great opportunities for students in our culinary arts program 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. They may choose to do the total amount of hours in their place of work with previous authorization of the culinary arts program director.

Related Programs

Campuses Available

Admission Requirements

High School Diploma or a recognized equivalent.

Possible Employment Opportunities *

  • Banquet Cook
  • Line Cook
  • Catering Cook

* 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.

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