Culinary Arts

Starts

August 2017

5p – 10p
Monday-Thursday

900 Clock Hour

Certificate Program

  • Tuition

    $8,525
  • Supplies & Fees

    $2,030
  • TOTAL

    Up to 67% LESS than other schools!

    $10,555

OVERVIEW

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.

AREAS OF STUDY

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.

CHEF DEREK EASLEY (Instructor)

Chef Derek Easley has spent the last 12 years in the food service industry.  He has held almost every position available in a restaurant.  Derek started out like most professionals in the restaurant industry- as a dishwasher.  He took the job to pay for a bus ticket home after a road trip landed him in Vermont.  After returning home, Derek worked his way through the ranks as a server and line cook until eventually becoming a restaurant manager at Wyandotte Nation Casino where he was mentored by acclaimed Missouri chef Dennis Clay.  Chef Derek completed the Adult Culinary Education program at Franklin Tech.

Chef Derek has drawn culinary inspiration from his travels across the United States and several other countries including Mexico and Greece.  Derek’s passion for creating and sharing his experience with others led him to become an instructor.  He believes that anyone can achieve their dreams of becoming a professional chef by learning the fundamental sciences of cooking and by working relentlessly to perfect their craft every day.

In his free time, Chef Derek enjoys growing fresh produce in his garden (especially hot chili peppers!) and experimenting in his kitchen with the best sous chef in the business- his daughter Adleigh.  His favorite 15-minute weeknight meal is pasta with Pomodoro sauce made from fresh tomatoes, garlic and onions and topped with high-quality tuna, extra virgin olive oil and plenty of fresh basil from his garden.

CONTACT INFO.

START HERE

Access the Online Application
GET STARTED!

**tuition and fees for 2017-2018 are estimates only and are subject to change**

A NON-REFUNDABLE Application Fee of $50 is required prior to acceptance into program.

FINANCIAL AID IS AVAILABLE

FEATURED DOWNLOAD -

The Top 5 Reasons NOW is the Time to Change Your Life

DOWNLOAD NOW
top-5-reasons-to-change-your-life-now-cover
close-link
Franklin Technology Center Logo White

Hey there!

Enrollment is closed for this class, but you can subscribe to be the first to know when it opens up!
Be The First To Know
close-link
Franklin Technology Center Logo White

START HERE

Give us your info, and we'll reach out with next steps and access to the online application!
GET STARTED!
close-link

START HERE

Access the Online Application

The deadline has been extended on Practical Nursing applications to May 11, 2017 by 3:00 PM!
GET STARTED!
close-link

START HERE

Access the Online Application
GET STARTED!
close-link

START HERE

Access the Online Application
GET STARTED!
close-link

START HERE

Access the Online Application
GET STARTED!
close-link

START HERE

Access the Online Application
GET STARTED!
close-link

START HERE

Access the Online Application
GET STARTED!
close-link

START HERE

Access the Online Application
GET STARTED!
close-link

START HERE

Access the Online Application
GET STARTED!
close-link

START HERE

Access the Online Application
GET STARTED!
close-link

START HERE

Access the Online Application
GET STARTED!
close-link
Franklin Technology Center Logo White

START HERE

Give us your info, and we'll reach out with next steps and access to the online application!
GET STARTED!
close-link
Franklin Technology Center Logo White
CNA FAST-TRACK IS NOW ENROLLING FOR THE JUNE 19-30 CLASS!
SHOW ME!
Franklin Technology Center