Professional Culinary Arts & Hospitality
The purpose of this program is to prepare students for employment in the culinary arts industry. Students receive instruction on a broad range of culinary theory and practical experiences. Training includes education in sanitation, food service production, nutrition, cost control, and dining room management, hands-on lessons in stocks and sauces, knife skills, meat cutting, baking, and pastry, while developing professionalism and proficiency in the culinary arts field. To learn more about our culinary arts program, please schedule an appointment with Kim Dunn, our Career Specialist / Admissions Advisor.
ServSafe® Certified Professional Food Service Handler
National Registry of Food Service Professionals: Food Safety Management Principles Certification Exam
College Credit Award
Program completers may receive articulated credit toward an aligned certificate, A.A.S. or A.S. degree program at participating institutions in the Tampa Bay Career Pathways Consortium. Details may be obtained from the Admissions Advisor / Career Specialist and/or School Counselor.
Possible careers after two years of post-secondary and/or on-the-job training: Lead line cook, specialty cook, preparation cook, meat cutter, food preparation worker, baker, bread and pastry cook, restaurant manager, restaurant chef, entrepreneur, wholesale representative
Possible careers after a four-year university degree: Assistant Director of food and beverage, sous chef, executive sous chef, executive chef, restaurant manager, entrepreneur
Basic Skills Exit Requirements
Computations (Mathematics) 9 Communications (Reading and Language Arts) 9
In order to be a program completer, some students must meet minimum math, language, and reading achievement level exit standards on the TABE, unless otherwise exempt, as established by the Florida Department of Education. Additional information can be found on Page 5 of the MTC Catalog.
The required chef coat, pants and hat are included in the fees. A minimum of two complete uniforms is required to maintain proper hygiene and cleanliness. For safety reasons, it will be necessary to purchase and wear rubber-soled, non-slip, closed toe shoes (work-type preferred). Proper uniform and safety equipment must be worn every day for participation in program activities. Failure to be in proper uniform will hinder normal student progress.
Chef Peter Holtmann, Instructor
Building 7, Room 07-006
Kim Dunn, Admissions Advisor
Victoria Lockwood, Career Placement Coordinator