Commercial Foods and Culinary Arts

PROGRAM  DESCRIPTION:

This Commercial Foods and Culinary Arts Program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for careers in the Hospitality & Tourism career cluster. This program has been offered through MTC for more than 15 years. The content includes but is not limited to preparation, presentation, and serving of a wide variety of foods; leadership, communication skills, employability skills, and safe/efficient work practices are also covered. This coursework prepares students for employment in the food service/hospitality industry.

Laboratory practice that includes scientific inquiry, research, measurement, problem solving, emerging technologies, tools and equipment, as well as, experimental, quality, and safety procedures, is an integral part of this career and technical program/course. Laboratory practice benefits all students by developing an understanding of the complexity of work in this field.

COURSES:

Food Preparation                                   HMV0100

Cook, Restaurant                                   HMV0170
(Prerequisites: HMV0100)

Chef/Head Cook                                    HMV0171
(Prerequisites: HMV0100 and HMV0170)

Food Service Manager                          HMV0126
(Prerequisites: HMV0100, HMV0170 and HMV0171)

EMPLOYMENT OUTLOOK:

Job openings for chefs, head cooks, and food preparation and serving supervisors are expected to be good through 2018; however, competition should be keen for jobs at the more upscale restaurants that tend to pay more. Workers with a good business sense will have better job prospects, especially at restaurant chains where attention to costs is very important.**

SALARY RANGE:

Salaries in the hospitality field will vary as to where graduates seek employment as well as the position they seek. In the state of Florida, restaurant cook may earn between $17,820 and $32,720 per year. Chef and head cook salaries may range between $30,520 and $87,730 per year.**

ADMISSION REQUIREMENTS:

  • Standard career and  technical  program  admission  procedures (see MTC catalog)
  • High school diploma—standard or GED is recommended

CERTIFICATE OF COMPLETION:

Students may earn a course certificate at the end of each course listed above upon successful completion of course requirements. Upon completion of all program requirements, students earn a Certificate of Completion in Commercial Foods and Culinary Arts.

CERTIFICATIONS:

In addition to a certificate of completion, students may also earn the following:

  • OSHA Certification
  • ServSafe Food Protection Manager’s Certification
  • First Aid and HIV Awareness Certificates
  • CPR Certification

 

This program is eligible for Veteran’s Administration Education Benefits.

ITEMIZED COST SHEET:

To view the Culinary program itemized costs sheet, please click here


 

 Application will only be accessible through Google Chrome.
 

 

 

 

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