EnglishFrenchHaitian CreolePortugueseSpanish

Text Only

Call Now
1-754-321-5900

REQUEST INFORMATION

Request Information Form

CAPTCHA
Please wait...
btc-school-logos_atcbtc-school-logos_mtcbtc-school-logos_stcbtc-school-logos_btc
Menu
Click To Request Information

Hospitality & Tourism Request Form

CAPTCHA
Please wait...

Industry Certification & State Credential Exams

Industry certifications make you more employable.

You will be prepared to take an approved state and/or nationally recognized industry certification or licensure exam in your field of study.

College Credit Transfer Opportunity and/or Advanced Credit

Upon completion of the program and meeting eligibility requirements, including the attainment of an aligned industry credential, students may be awarded credits toward an Associate Degree by Broward College or the Florida College System.  Students must enroll in Broward College within 2 years of completing their program at either Atlantic, McFatter or Sheridan Technical College. Additional college credit may be awarded with the attainment of additional industry credentials.

Hospitality & Tourism

You’re not like everyone else! Neither are we!  Experience the difference a career education can make.  Experience Broward’s Technical Colleges; Atlantic, McFatter and Sheridan.

Commercial Food & Culinary Arts

school-logos_ATCMcFatter Technical Collegeschool-logos_STC Baking & Pastry Art

Program Length: 600 hours / approx. 9 months – full time

Students are prepared for employment as a baker or pastry cook in bakeries, restaurants, hotels and in any facility where baked goods and pastries are produced.

Subject areas covered are yeast products (breads, danish pastry, sweet buns, croissants, rolls) pastry, cookies, cakes, cake decorating, pies, quick breads, various desserts, creams, fillings, and presentation techniques.

school-logos_ATCMcFatter Technical Collegeschool-logos_STC Commercial Foods & Culinary Arts

Program Length: 1200 hours / approx. 10 months – full time

Students practice hands-on skills that are required to prepare commercial foods in quantity. All phases of baking are taught as part of the program. Job related classroom competencies in sanitation, safety, employability skills, care and use of equipment, basic nutrition, menu planning, food costing, portion control, and hospitality management are also part of the instruction.

This program is accredited by the Accrediting Commission of the American Culinary Federation Education Foundation (ACFEF)

X