Degree and Certificate Programs

Culinary Arts, Hospitality and Travel

Culinary Management (2259)

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 904.766.6652.

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, 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.

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 1246 Baking	3
HFT 1000 Introduction to Hospitality Management	3
ENC 1101 English Composition I	3
FSS 1100 Menu and Marketing Management	3
SLS 1931 Selected Topics in Student Life Skills	1
OR
FSS 1200 Culinary Terminology and Procedures
*Humanities	3
*Social and Behavioral Sciences Area A	3
CGS 1060 Introductory Computer Concepts	3
OR
CGS 1570 Microcomputer Applications
FSS 1242 International Foods	3
FSS 1248 Garde-Manger	3
HUN 1203 Culinary Nutrition	3
FSS 2942 Culinary Management Internship I	3
FSS 1240 American Regional Foods	3
FSS 2300 Supervision and Personnel Management	3
FSS 1120 Management of Food and Beverage Purchasing	3
FSS 2943 Culinary Management Internship II	3
FSS 2284 Catering and Buffet Management	3
Total Credit Hours	64

*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.