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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 Collegewithin 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
Heat up your future! Broward Technical Colleges’ Culinary Arts programs. Prepare for a future in Commercial Foods and Culinary Arts, Baking & Pastry Arts or Culinary Vegetarian & Plan Based Specialties. Learn to prepare foods in a commercial kitchen, learn the art of baking and even learn to prepare wholesome, plant-based, nourishing foods. Learn what it takes to succeed with a new-found knowledge in preparing and presenting delicious dishes!
Baking & Pastry Arts
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.
Professional Culinary Arts & Hospitality
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)