Our Culinary Arts Program offers a hands-on learning environment with career-based instruction lead by local area professionals. Students will learn the basic fundamentals associated with becoming a professional chef. The focus of this program is to educate students in various culinary areas such as techniques and design, baking and pastry, food production, customer service, inventory & purchasing, nutrition, hospitality & restaurant management, as well as menu development.
Students will also have the opportunity to gain the practical experience employers are seeking by participating in an industry internship program. Graduates will be awarded a program certificate which outlines, acknowledges, and validates the mastery levels required for successful program completion, as well as test for national certifications.
This program uses numerous instructional strategies to ensure optimal student performance.
Program Hours
The Culinary Arts program is 900 clock hours.
Certificates
Competency certificates from Franklin Technology Center will be awarded to each student who successfully completes the curriculum, grade, and attendance requirements. Students may test for national certifications.
Open Enrollment/Open Exit
The traditional beginning date for this program is August. Prospective students may contact the program coordinator to schedule an appointment for additional questions.
Program Curriculum *:
On Cooking Textbook
- Introduction to the Hospitality Industry and Professionalism
- Sanitation and Safety
- Preparation
- Identification of Products
- Food Preparation, Cooking and Design
- Garde Manger
- Baking
- Nutrition
- Menu Planning and Recipe Conversion
- Customer Service and Establishment Service
- Professional Presentation
- Purchasing and Receiving
- Leadership
- On-the-job Training Internship
ManageFirst Series:
The ManageFirst Program, created by the National Restaurant Association Educational Foundation (NRAEF) and managed nationally by National Restaurant Association Solutions, is a management development program that equips students with the key competencies they need to begin or advance their management careers in our demanding industry.
Certificates
Participants in the ManageFirst Program earn ManageFirst Program certificates after passing the exam correlating to a ManageFirst topic. These certificates, provided by the National Restaurant Association, are a lasting recognition of a student's accomplishment and serve as a resource to be used in the job search process.
ManageFirst Core Credential Topics/Textbooks
- Controlling Foodservice Costs
- Hospitality and Restaurant Management
- Hospitality Human Resources Management and Supervision
- ServSafe Manager / ServSafe Coursebook
ManageFirst Foundation Topics/Textbooks (Elective)
- Principles of Food and Beverage Management
The ManageFirst Professional® (MFPTM™) Credential
Upon successful completion of five ManageFirst Program exams (four core topics and one foundation topic) and 800 hours of requisite documented work experience, a student is awarded the ManageFirst Professional® (MFPTM™) Credential.
* Curriculum subject to change as determined by FTC.
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