Commercial Foods and Culinary Arts Training -1500 hours:

The Commercial Foods and Culinary Arts training program prepares students for employment in restaurants, hotels, and resorts as cooks and provides additional training for those who wish to upgrade culinary and management skills necessary for becoming chefs.

The major areas of training are: food preparation and serving, baking, food identification and storage, selection and presentation of a wide variety of foods, safe and efficient work practices, use and maintenance of commercial food service equipment, food purchasing, and food costing. Employability skills, communication skills, leadership skills, human relations and entrepreneurship as well as the American Culinary Federation’s required courses in nutrition, supervision and management, and sanitation and safety are incorporated into the curriculum. Laboratory (kitchen) activities are an integral part of this program. These activities provide instruction in the use of tools, equipment, materials, and processes found in the food service industry.   

The Commercial Foods and Culinary Arts training program is accredited by the Accrediting Commission of the American Culinary Federation and accredited by the ACF Secondary Accrediting Committee. 

The Commercial Foods and Culinary Arts training program articulates to Broward Community College's Industrial Management Technology A.A.S. & A.S. Degree programs (27 credits), Restaurant Management A.A.S. Degree program (15 credits), Art Institute of Fort Lauderdale's A.A. in Culinary Arts (9 credits), and New England's Tech's Culinary Arts Specialized Associates Degree (30 quarter credits) and International Baking and Pastry Associates Degree (30 credits).).

Continuing Workforce Education courses include:
 
• Sanitation and Safety
• Supervision and Management
• Nutrition,
• Cake Decorating and Cake Baking
• Advanced Cake Decorating
• Gumpaste
• Cake Decorating in Spanish

Enroll in the Culinary Arts and Commercial Foods Training Program now!