Commercial Foods and Culinary Arts : 1200 hours
9 months full-time
18 months part-time
Love Food? Train for a career in the Culinary Arts to become a Chef/Cook. The program covers Garde Manger (Cold Foods), Hot Foods, Baking & Pastry Arts, Sanitation & Safety, Nutrition, Supervision & Management,and Controlling Food service Costs.
This program is accredited by the ACFEF Secondary Certification Committee (secondary program) and the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC) (post-secondary program). Our program articulates with Broward College.
Students who successfully complete their program with the required level of proficiency and who are accepted for admission shall be entitled up to 39 credits.
Total hours each term will be a combination of Classroom, Lab and Online work totaling 300 hours.
Enroll in the Culinary Arts and Commercial Foods Training Program now!
Commercial Baking and Pastry Arts
N100600
600 hours M T W TH 5:00pm-10:00pm
The program is designed to prepare you for employment as a baker or pastry cook in bakeries, restaurants, hotels and anywhere baked goods and pastries are produced. The course of study will include training in Food Safety & Sanitation and will encompass the “ServSafe Food Manager’s” exam and certification. Subject areas covered are yeast products (breads, Danish, sweet buns, croissants , rolls), Pastry, cookies, cakes, cake decorating, quick breads, various desserts, presentation techniques and display pieces.
Schedule: M T W TH 5:00pm-10:00pm
Term 1 300 hours:
FSS00090 Pastry Cook/Baker
Intro to baking, Weights and Measures, Food Safety & Sanitation, Breads, Laminated dough, Sweet dough, Biscuit products
Term 2 300 hours:
FSS00091 Pastry Chef/Head Baker
Quick breads, Puff Pastry, Pies, Cakes, Cookies, Decorating, Plated Desserts, Display pieces
Total hours each term will be a combination of classroom, Lab and Online work totaling 300 hours.
Enrollment will be limited to the beginning of each 18 week term.
Required materials:
Complete culinary uniform: Chef coat, pants, apron, hat, side towels, non slip rated closed shoes
“ServSafe Manager’s Training” text with exam
“Professional Baking” by Gisslen
Baker’s tool kit: 12”serrated knife, 8” & 10” baker’s spatula, dough scraper, plastic bowl scraper, 12” wire whisk, Ateco Basic decorating kit.