Program Content: This Culinary Arts and Commercial Foods program focuses on intense culinary training with a hands-on approach. In addition to nutrition, sanitation, and management functions of the professional kitchen, the program is designed to provide a foundation for transition into positions in the industry or continuing higher education. Training is done in the brigade system, including saucier with the production of stocks, soups, and sauces; garde manger and the art of cold cuisine; the selection and processing of vegetables, grains, legumes, and starchy foods as an entremetier; as well as in-depth approaches to formal dining room service, baking, and pastry arts. Graduates will be prepared for positions as restaurant, banquet, and prep cooks, and can continue their education for a degree in Hospitality Management.
Length of Program: 1200 hours – approximately 1 year full-time to complete
Accreditation: The MTC Commercial Foods and Culinary Arts program is accredited by the Accrediting Commission of the American Culinary Federation Foundation and has professional memberships with the National Restaurant Association and the Florida Restaurant and Lodging Association.
Download State of Florida Frameworks Sheet:Commercial Foods and Culinary Arts (N100500)
For More Information: Contact Xela Brutus, 941.751.7900 x 1034, Email