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Professional Culinary Arts & Hospitality

 

NEXT CLASS BEGINS  March 29, 2021 (Click Here for more information)

The Professional Culinary Arts & Hospitality program offers students the opportunity to prepare for employment in the food service industry.

 

Over the course of the program, students will learn commercial tools and equipment, food science and culinary math, nutrition, and food preparation skills. Training includes cooking demonstrations and hands-on skills in the following areas of food preparation: • Garde manager and buffets • fruits and vegetables • dairy, egg and starch by-products • stocks, soups and sauces • meats, poultry, fish and seafood • bakery goods and desserts.

 

Hands-on activities are completed in our state of the art, full production commercial kitchens. Academic activities and sanitation (ServSafe®) are a blend of lectures, videos, demonstrations and on-line curriculum.

 

Course Number

Course Title

Length

HMV0100

Food Preparation

300 hours

HMV0170

Cook – Restaurant

300 hours

HMV0171

Chef/Head Cook

300 hours

HMV0126

Food Service Management

300 hours

 

Program Hours and Schedule

1200 hours ǀ 12 months Full-Time or 18 months Part-Time ǀ Hybrid

 

Full-Time Day ǀ Class: Monday – Friday, 7:30am – 1:15pm ǀ Online: Monday – Friday, 1:15pm – 2:45pm

 

Part-Time Day ǀ Class: Monday – Friday, 7:30am – 11:00am

 

Full-Time Evening ǀ Online: Monday – Thursday, 2:45pm – 4:30pm and Friday, 2:45pm – 10:00pm ǀ Class: Monday – Thursday, 4:30pm – 10:00pm

 

 Enrollment: August, October, January, March and June

School Year 2020

Graduation Rate

Job Placement Rate

ACF Certification Rate

60%

69%

0%

 

*Students enrolled in distance and/or hybrid programs must have daily access to a computer with internet and a valid email address that they check daily. Additionally, students must have all necessary hardware and software components required by their program.

 

Certification

Certified Food Protection Manager (ServSafe®)

 

Employment Opportunities

Chef ǀ Food Preparation Worker ǀ Restaurant Cook ǀ Cafeteria Cook ǀ Short Order Cook ǀ Private Chef

 

College Credit

Graduates may be awarded credits towards an Associate of Science Degree or Associate of Applied Science Degree at select Florida state colleges. Please click here for additional details.

 

Program Costs

FL Resident Tuition

$3,360

Out of State Tuition

$13,440

Fees

$435

Books and Supplies

$806

Industry Certification

Included

FL Resident Total

$4,601

Out of State Total

$14,681

 

*Prices are subject to change without notice.

 

Financial assistance is available to those who qualify. Please visit https://studentaid.gov/ to apply.

 

Accreditation

American Culinary Education Foundation Accrediting Commission (ACFEF AC)

 

Admissions Requirements

  • Schedule a basic skills assessment ($15) or provide official documentation of a basic skills exemption to your program counselor/advisor.
  • Schedule an appointment with your program counselor/advisor for basic skills assessment results and/or a program specific orientation.
  • Register for classes during open enrollment. Program registration runs on a first come, first served basis.

 

Program Counselor/Advisor

Edwidge Ryan, Program Advisor

[email protected]

 

For additional information, please contact the Office of Admissions at (754) 321-5700.

Latest State of Florida Department of Health County Health Department Food Service Inspection Report HERE

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