Degree and Certificate Programs

Culinary Arts, Hospitality and Travel

Restaurant Management (2212)

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.

The restaurant management program is designed to provide career oriented students with the basic restaurant management principles and training for supervisory management positions in restaurants, hotels, clubs, resorts, cafeterias, extended care facilities, fast food operations and hospitals. The program is focused to provide students with a foundation for building a rewarding career in a dynamic growing industry that serves people.

The hospitality/restaurant industry is the second largest and fastest growing business in Florida. Associate in science degree students with an educational background and proven experience in the restaurant businesses are in demand.

Educational courses include emphasis on communication, management, human relations and leadership skills. Competencies are acquired though theory, laboratory and on-site restaurant management practice. Through the internship program restaurant students gain invaluable on-the-job experience in local restaurants, hotels, clubs or cafeterias.

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

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

Students must supply their own health insurance coverage while enrolled in the program. Companies who provide internship sites require students to have their own insurance coverage while on company premises.

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

For further information on the program contact: Program Manager, Institute of the South for Hospitality and Culinary Arts, North Campus, Room D-316, 904.766.5563.

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 articulation 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.

Required Courses

The following is a list of courses required for this program presented in a recommended sequence of completion. The sequence is only a suggested guide, and there is no requirement to follow the sequence precisely. Students in this program may register for any course as long as the student has met any prerequisites for that course. Where a “professional elective” is indicated in the course sequence, students may choose any course from the group of professional electives that follows the full course sequence.

Course Number and Title	Credits
FSS 1202 Food Production I	3
FOS 1201 Sanitation and Safety Management	3
HFT 1265 Restaurant Management	3
*Mathematics	3
FSS 1221 Food Production II	3
FSS 1100 Menu and Marketing Management	3
HFT 1000 Introduction to Hospitality Management	3
ENC 1101 English Composition I	3
Professional Elective (see list below) (recommend: HFT 2750)	3
*Humanities	3
*Social and Behavioral Sciences Area A	3
CGS 1060 Introductory Computer Concepts	3
OR
CGS 1570 Microcomputer Applications
HFT 1500 Marketing and Sales Management	3
HUN 1203 Culinary Nutrition	3
HFT 2941 Hospitality Internship I	3
Professional Elective (see list below) (recommend: HFT 2277)	3
HFT 1600 Hospitality Law	3
FSS 1240 American Regional Foods	3
FSS 2300 Supervision and Personnel Management	3
FSS 1120 Management of Food and Beverage Purchasing	3
HFT 2942 Hospitality Internship II	3
Professional Elective (see list below) (recommend: SLS 1931)	1
Total Credit Hours	64

Professional Electives

(Select from the following.)
FSS 2501 Food and Beverage Control Management
HFT 2750 Convention Operation Management
HFT 2277 Club Operations Management
APA 1001 Applied Accounting
FSS 2284 Catering and Buffet Management
FSS 1248 Garde-Manger
SLS 1931 Selected Topics in Student Life Skills

*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.