Flexible Hospitality Courses Set FHTC Apart
Flint Hills Technical College
Friday, October 5, 2007
Students attending Flint Hills Technical College’s hospitality/culinary arts program have more options than ever before.
Students can take one class and receive an eight-credit certificate of completion, take 32 credit hours and get a technical certificate or 64 credit hours for an associate of applied science degree. Anyone interested in taking just one course, now can do so.
“In the past, students had to take all of the courses in the program. Now if a student wants to take just the accounting class (Hospitality Accounting, Purchasing and Cost Controls) or the Garde Manager class, they can do it,” said Cheryl Gibson, hospitality/culinary arts instructor at FHTC.
Classes for high school students are offered during the spring 2008 semester on Mondays and Wednesdays, or Tuesdays and Thursday mornings.
High school students can take one, four-credit hour class or two classes for a total of eight credit hours. High school students obtain job skills necessary to work in food-service careers while receiving half of the credits required for the technical certificate.
Students participate in hands-on laboratories, gain knowledge of commercial food-service equipment and learn work ethics and professionalism. The classes also introduce high school students to a college atmosphere.
The new schedule worked out perfectly for Aldo Sandoval, an Emporia High School senior. He is taking eight credit hours this fall and will take two more classes (eight credits) in spring 2008. Then, Sandoval can complete his technical certificate and possibly associate of applied science degree as a post-secondary student.
Post-secondary students can take an individual class or pursue a technical certificate or associate degree. Classes for post-secondary students are designed with the restaurant industry in mind.
“Students do not have classes on Fridays, Saturdays or Sundays, typically the busiest time for restaurants. This allows students to attend classes and work in the field,” said Gibson.
Each class is offered only once per week. For example, in the spring semester a post-secondary student could attend Nutrition, First Aid and Sanitation Management Mondays from 9 a.m. to 1:30 p.m.; Hospitality Accounting from 9 a.m. to 1:30 p.m. and Food Production from 2 to 9 p.m. on Tuesdays, and so on.
Students also could take evening courses to work around a morning work schedule. Post-secondary students learn classic culinary skills, evaluate various career opportunities in food service and participate in simulated, on-the-job work experience through food production events.
In their second year of the program, associate degree students create a marketing plan for a restaurant; design a menu; learn human resource management and accounting for food service; discuss career ladders in the industry and work with computer software applications in the industry; prepare ethnic cuisine and learn advanced food preparation techniques.
For more information about the hospitality/culinary arts program at Flint Hills Technical College call 343-4600 or 800-711-6947.