Professional Culinary Arts & Hospitality
1200 hours/approx. 12 months – full time
M – F 7:00 a.m. – 1:45 p.m. – full time
Love food? Train for a career in the Culinary Arts to become a cook/chef. The program covers Garde Manger (Cold Foods), Hot Foods, Culinary Baking, Sanitation & Safety, Nutrition, Supervision & Management, and Controlling foodservice costs. This program is accredited by the American Culinary Federation Education Foundation, Inc. Accrediting Commission and articulates with Broward College towards a Culinary Arts Management Degree. Students may apply for experiential credit if currently employed in a qualified food service position. Total hours each term will be a combination of classroom, lab and on-line work. Qualified students have the opportunity to obtain the ServSafe and Certified Culinarian Certifications.
Additional Skills Covered:
- Safety and Sanitation
- Nutrition Principles
- Human Relations Management
- Menu Planning
- Purchasing & Receiving
- Catering & Beverage Service
- Dining Room Service
- Equipment Management
- Fruit, Vegetable & Salad Preparation
- International & Classical CuisineBakery and Dessert Preparation
- Basic Science/Math Skills
- Communication Skills
- Employability Skills
- Volume Foods
- Controlling Food Service Costs
Industry Certification & State Credential Exams
Students will be prepared to take an approved state and/or nationally recognized industry certification or licensure exam in their field of study.
College Credit Transfer Opportunity and/orAdvanced Credit
Upon completion of the program and meeting eligibility requirements, including the attainment of an aligned industry credential, students may be awarded credits toward an Associate Degree by Broward College or the Florida College System. Students must enroll in Broward College within 2 years of completing the program at Sheridan Technical College. Additional college credit may be awarded with the attainment of additional industry credentials.
To get started in the Professional Culinary Arts & Hospitality program contact the Advisor; [email protected] (754-321-5445) today!
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