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Follow Chef Patti Lang

Culinary Vegetarian & Plant Based Specialty

NEXT CLASS BEGINS August 2019 (Click Here for more information)

 

Program Description:     

One of the hottest growing trends is Plant-based cooking and because of that professionally trained plant-based chefs are now in demand.  If your passion is to prepare wholesome, nourishing foods, your talents are needed in modern professional plant-based kitchens. Learn what it takes to succeed with new found knowledge focusing on preparation, presentation, choosing nutritionally sound ingredients/cooking methods  while using a variety of whole natural foods.  This course  prepares students for employment in the plant-based food industry and will be a catalyst to a healthier personal lifestyle.   

 

Program Information:

PROGRAM NUMBER PROGRAM TITLE PROGRAM LENGTH
FSS0211 Vegetarian Food Preparation 300 Hours
FSS0212 Vegetarian Restaurant Cooking 300 Hours

  

Admissions Requirements:

  • Schedule the Tests of Adult Basic Education (TABE) or provide official documentation for a TABE Exemption to your program counselor
  • Schedule an appointment with your program counselor for TABE results and/or a program specific orientation.
  • Register for classes during open enrollment.  Please be advised that registration runs on a first come, first served basis.            

Program Hours and Schedule:  

600 Hours/6 Months/Hybrid*

Full-time Evening:  

      Monday – Thursday   2:45 P.M. – 4:30 P.M. (online)

      Monday – Thursday   4:30 P.M. – 10:00 P.M. (class)

      Friday   Online only                      

*Students enrolled in distant and/or hybrid programs should have daily access to a computer with internet and must have a valid e-mail address that they check daily. Additionally, students should have all necessary hardware and software components required by their technology program or adult education course.

 

Industry Certification and Licensure:

ServSafe

 

Employment Opportunities:

  • Chef
  • Food Preparation Worker
  • Restaurant Cook
  • Nutritional Services (Health Care) Cook
  • Private Chef

 

Accreditation:

For information about national and program accreditation, please contact the institution.

 

Program Costs:

Florida Resident Tuition $1,680.00
Out of State Tuition $6,720.00
Registration, Activity, Lab, Test, Insurance, and Trust Fees $205.00
Books / Supplies $452.98
Industry Certification & State Credential Exam Costs Included
Florida Resident Total Cost $2,337.98
Out of State Total Cost $7,377.98

Fees are based on the number of class days according to the Broward County Public Schools calendar. Tuition and fees are subject to change without notice.

 

For additional information, please contact the Counselor for Culinary Vegetarian & Plant Based Specialty

Franzie Williams

(754) 321-5732

franzie.williams@browardschools.com

 

Click here to download a PDF brochure of complete program information including costs.

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