Get Started on Your Career Path Today!
|Step 1 -||Attend a Program Specific Orientation|
|Step 2 -||Basic Skills Testing|
|Step 3 -||Complete an Application|
|Step 4 -||Apply for Financial Aid (Optional)|
|Step 5 -||Request Disability Services (Optional)|
|Step 6 -||Complete & Upload Required Documents|
|Step 7 -||Counselor Interview|
|Step 8 -||Registration & Enrollment|
Professional Culinary Arts & Hospitality
This program is accredited by the Accrediting Commission of the American Culinary Federation Education Foundation (ACFEF).
1200 hours (approximately 12 months full time)
August, October, January & March
Traditional – 100% classroom based
Days & Times:
Monday – Friday 7:05 a.m. – 2:35 p.m.
For the individual who is looking to work in the hospitality industry, our program is a comprehensive, practical, hands-on experience for volume food preparation. We immerse the future professional in many aspects of the commercial food industry. Students will be taught through hands-on experiences in setting-up banquets and food preparation, including meat and poultry fabrication, soups, stocks and sauces, hors d’oeuvres, smoking meats, charcuterie, along with baking and pastry basics; breads, creams, custards, cakes, pies and cookies.
We are a comprehensive, fast-paced classroom where all competencies help to prepare the serious individual for entry level employment in various commercial food service establishments. Our students learn the critical importance of food safety and sanitation through attaining their ServSafe Food Safety Manager Certification, as well as the basics of healthy cooking and nutrition and food service management through their program. This program is accredited by the American Culinary Federation Education Foundation (ACFEF).
Additional Skills Covered:
- Basic Science/Math Skills
- Catering & Beverage Service
- Classical Cuisine
- Dining Room Service
- Equipment Operation
- Fruit, Vegetable & Salad Prep.
- Hospitality, Communication & Employability Skills
- International Cuisine
- Meat, Poultry & Seafood Prep.
- Purchasing & Receiving
- Volume Foods
ACFEF Culinary Courses
Food Safety & Sanitation • Nutrition • Management
Industry Certification & State Credential Exams:
Students will be prepared to take an approved state and/or nationally recognized industry certification or licensure exam in their field of study.
College Credit Transfer Opportunity and/or Advanced Standing:
Upon completion of the program and meeting eligibility requirements, including the attainment of an aligned industry certification, students may be awarded credits toward an Associate Degree by Broward College or the Florida College System. Students must enroll within two (2) years of completing the program at Atlantic Technical College. Additional college credit may be awarded with the attainment of additional industry certifications..
Program Outcomes and Success Measures
To get started in Professional Culinary Arts & Hospitality, sign up today for a program orientation.
Counselor: [email protected].
View our Food Inspection Reports, ATC Inspection Report 4-14-21
Job Outlook in the Ft. Lauderdale area:
- Demand for entry level chefs are expected to grow about 14%* between 2014 and 2024.
- Entry level wages are about $11/hour**. Actual wages vary according to education, experience and certifications.
* Bureau of Labor Statistics
**The Florida Department of Economic Opportunity