Culinary Arts


Program Description

The Culinary Arts Diploma Program offers college students the opportunity to acquire the training, skills and knowledge needed to obtain an entry-level position in the field. Florida Technical College 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.

Why Culinary Arts Classes?

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 12-month culinary arts training 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
  • ServSafe® Allergens

Duration of the Culinary Arts Program

12 Months | 71 Quarter Credits
Total Contact Hours: 1,005
Lecture Hours: 460
Lab Hours: 420
Externship Hours: 125

Core Courses

Basic Culinary Techniques

In this course, students will analyze culinary terminology, cooking equipment, common tools, and ingredients. They will also examine the process for preparing stocks, sauces, and soups to meet industry standards. Students will differentiate between dry-moist-heat cooking methods. In addition, they will evaluate basic cooking methods with numerous ingredients, including the different applications and purposes of each method in relation to the ingredients used. Furthermore, students will develop mise en place skills, focusing on knife cutting.

Prerequisite: CUL1121

Cuisine, Culture & Kitchen Organization

In this course, students will examine the food service industry, gastronomic history, and basic cooking terminology. They will analyze the fundamentals of the kitchen’s organizational structure, equipment and utensils used in foodservice operations, basic ingredients, and their applications. They will also assess the importance of mise en place, food classification, and French cuisine, and their influence in the food service industry.

Introduction to Baking

In this course, students will examine the fundamental principles of baking as they relate to occupational and industry terminology, product and ingredient identification, equipment, and elaboration processes. They will demonstrate safety and hygiene measures during baking and pastry making. Furthermore, students will practice the preparation of quick breads, cookies, pies, tarts, and plated desserts, along with piping techniques and basic knife cuts performed in the industry.

Prerequisite: CUL1121

Sanitation & Allergens

In this course, students will analyze basic principles of sanitation, safe food handling, and workplace safety as they relate to the flow of food in foodservice operations. They will also examine potentially harmful allergens and foodborne pathogens that can be the result of cross-contamination. Additionally, students will demonstrate knowledge of food safety regulations and standards, including prevention of workplace hazards and staff training.

Meat, Fish, & Poultry Fabrication

In this course, students will evaluate primal and subprimal cuts of meat according to industry standards. In addition, they will analyze the structure and fabrication of forcemeats, sausage, and game meats. Furthermore, students will examine various salt and freshwater fish species, as well as shellfish and mollusks.

Prerequisite: CUL1105

Garde Manger

In this course, students will explore the history and methods related to preparing food items served cold. They will also analyze advanced and appropriate culinary techniques for small batch cooking and large-scale volume events. Additionally, students will demonstrate traditional and modern plate and platter presentations.

Prerequisite: CUL1105

Food & Beverage Inventory/Cost Control with Math

In this course, students will explore a variety of mathematical operations. They will also assess mathematical formulas and their applications within the food service industry. Furthermore, they will analyze procedures and systems used to keep the costs of food and beverages, labor, and operations at acceptable levels.

Restaurant Service

In this course, students will examine key principles related to providing excellent service within the modern food service industry. They will also implement table setup procedures for restaurants and buffet service within mock settings. Likewise, students will identify common beverage service practices. Furthermore, they will analyze the importance of effective communication between the front and back of the house.

International Cuisine

In this course, students will examine modern and historic interpretations of regional cookery associated with diverse cultures around the world. In addition, students will apply various techniques in the preparation of foods and flavors from several world regions. Furthermore, students will ensure compliance with HACCP guidelines applicable to international recipes.

Hospitality Supervision & Management

In this course, students will examine the primary roles and legal responsibilities of all supervisory, managerial, and human resource staff members within the realm of foodservice operations. Students will also analyze those strategies essential for effective employee recruitment and evaluation within this context. Furthermore, students will explore the key leadership roles of a manager as they relate to team building.

Prerequisite: HCUL1115

Facility Menu Planning & Development

In this course, students will demonstrate mastery of nutrition fundamentals, recipe transformations, nutrition in menu planning, special requests from clients, sales, and marketing. They will create nutritious and balanced menu plans as well as market surveys. In addition, students will examine the fundamentals of menu planning for all ages, the components of weight management programs, and the evolution of menu design and menu types in relation to the current trends in the industry. Furthermore, students will practice acquired skills by completing practical lab exercises.

Prerequisite: HCUL1115

Culinary Externship

In this course, students will apply skills related to the food service and hospitality industry. They will also perform cooking techniques in an approved commercial food service and hospitality establishment. Moreover, students will demonstrate professionalism in the workplace during the practical experience.

Prerequisite(s): All Previous Program Courses

Related Programs

Virtual Tour

Campuses Available

Admission Requirements

  • High School Diploma or a recognized equivalent.
  • No previous knowledge in culinary arts is required.

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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