Associate in Science or Associate in Applied Science

Mission: The Institute of the South for Hospitality and Culinary Arts is dedicated to the meaningful learning and excellent teaching that enables our students to achieve their full potential in the hospitality, dietetics and food service industries. Our long term goal is to empower students to become leading partners in a dynamic prosperous community.

This competency-based culinary management program is designed to prepare students for employment in production line and supervisory positions in the culinary arts industry as station chefs, sous chefs, second or first cooks, or lead cooks. The long range goal is to provide students with occupational preparation in becoming chefs in restaurants, hotels, clubs and large industrial kitchens. Competencies are developed by students through theory, laboratory, retail restaurant experience in the College-operated food facilities and internships in local restaurant and hotel kitchens.

Prospective students must be advised by a Culinary Arts Professor immediately upon enrolling at FCCJ and before the first semester classes are selected, to ensure proper sequence. Students will also be advised by a counselor for general academic and financial direction. The program manager, with the approval of the academic dean, may require additional courses or make substitutions to meet the individual student needs. This program is offered at North Campus during the day and evening.

A culinary/dietetics option is available for students desiring multi-disciplinary training. This option will enable graduates to use culinary arts, nutrition and food service management skills in a variety of traditional and non-traditional job settings. Successful completion of this program qualifies graduates to take the national registration examination of the American Dietetic Association. Please see the dietetic technician program.

The culinary management program is offered at Naval Air Station Jacksonville and Naval Station Mayport to navy mess specialists. This program is arranged to fit into the navy mess specialist schedule. It is open to other navy personnel and dependents. For more program information at the naval bases, call 766-6652.

Students enrolled in food production courses are required to purchase a knife set, and approved chef’s uniform and black non-skid shoes. Textbooks are required for a majority of the courses.

Students must supply their own health insurance coverage while enrolled in the program. The companies who provide internships require students to have insurance coverage while on their premises.

Not all core courses are offered every term. There is a specified order in which many courses must be completed. The recommended sequence is available in a student handout.

For further information on this program contact: Program Manager, Institute of the South for Hospitality and Culinary Arts, North Campus, Room D-316, 766-5563.

NOTE: Students have two degree alternatives in this program: The associate in science (A.S.) and the associate in applied science (A.A.S.). If you intend to pursue further education at the university level, you should enroll in the A.S. option. If you intend to go directly to work after completing your associate’s degree, consider the A.A.S. While the A.A.S. will not provide you with the transfer benefits of the A.S., the A.A.S. will provide you with the skills required to begin working in the field immediately upon graduation. If you are unsure of which option is best for you, please see an advisor for further counseling.

Requirements and Recommended Course Groupings

The following is a presentation of required courses in recommended course groupings for this program. These groupings are only a suggested guide, and there is no requirement to follow these precisely. The availability of courses, the student’s testing and academic performance and other factors may alter the student’s actual course completion sequence. Students of this program may register for courses in any grouping as long as the student has met any prerequisites for the course.

Course Grouping One
(First term load for full-time students; 2-5 terms for part-time students.)

Course Grouping Two
(Second term load for full-time students; 2-5 terms for part-time students.)

Course Grouping Three
(Third term load for full-time students; 2-5 terms for part-time students.)

Course Grouping Four
(Fourth term load for full-time students.)

Course Grouping Five
(Fifth term load for full-time students.)

*Refer to A.S. degree General Education Requirements.

NOTE: Students earning an A.S. degree must take MAC 1105, MGF 1106 or a higher level mathematics course. Students earning an A.A.S. degree must take MAT 1033 or a higher level mathematics course.