Professional Culinary Arts & Hospitality

Have you ever dreamed of owning a restaurant? Do you enjoy cooking? FMTC is cooking up a great future for students interested in the culinary arts! Create and present delicious, gourmet culinary masterpieces while working with knives, fire, and ice. Cook alongside a certified professional chef preparing appetizers, soups, salads, entrees, and desserts to everyone’s delight. Operate a fast-paced, casual, or upscale restaurant to create international cuisine in a unique dining experience. Students are prepared to earn the National Serv-Safe certification while enrolled in this program.

If you’re adventurous with food, cool under pressure, and skilled at adding your own flair to things, this may be your dream career. Chefs are professional cooks usually in charge of kitchen staffs that work together to make tasty, timely and nutritious food.

Chefs are trained to create many meals at once without any loss of quality or flavor. (This is harder than it sounds and requires intricate planning and preparation.) They consider whether dishes served together have complementary flavors and textures; they also consider how long each dish takes to cook so different dishes are ready to serve at the same time. A great chef is a terrific leader and craftsperson who manages people and projects to deliver fine food consistently.

The Professional Culinary Arts & Hospitality program prepares students for entry-level jobs in the commercial foods and culinary arts fields. Training includes identification, selection, preparation, presentation, serving, and storage of a wide variety of foods; communication and leadership skills; mathematical skills; human relations and employability skills; and safe and efficient work practices.

The following table illustrates the program structure: