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Culinary Management (2259) |
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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. 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. The Culinary Management program is also
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 the program manager
at 904.766.5563. |
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Expected Job Growth:
Stable |
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Starting or Average
Salary: $18,000 - $24,000 |
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| Upon completion of the program, graduates
will be eligible for certification through the American Culinary Federation
(ACF). |
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| Prospective students must be advised by
a Culinary Arts Professor immediately upon enrolling at Florida Community
College 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. |
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| This program is accredited by the American
Culinary Federation (ACF)Accreditation Commission and the Commission on
Accreditation for Hospitality Management (CAHM). |
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*Mathematics (3) |
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ENC 1101 English Composition I (3) |
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*Humanities (3) |
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*Social and Behavioral Sciences (3) |
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SPC 2600 Fundamentals of Speech Communication
(3) |
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Credit Hours: 15 |
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FSS 1202 Food Production I (3) |
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FOS 1201 Sanitation and Safety Management
(3) |
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HFT 1265 Restaurant Management (3) |
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FSS 1221 Food Production II (3) |
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FSS 1246 Baking (3) |
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HFT 1000 Introduction to Hospitality Management
(3) |
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FSS 1100 Menu and Marketing Management (3) |
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SLS 1931 Selected Topics in Student Life
Skills (1) |
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OR FSS 1200 Culinary
Terminology and Procedures (3) |
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FSS 1242 International Foods (3) |
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FSS 1248 Garde-Manger (3) |
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HUN 1203 Culinary Nutrition (3) |
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FSS 2942 Culinary Management Internship I
(3) |
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FSS 1240 American Regional Foods (3) |
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FSS 2300 Supervision and Personnel Management
(3) |
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FSS 1120 Management of Food and Beverage
Purchasing (3) |
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FSS 2943 Culinary Management Internship II
(3) |
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FSS 2284 Catering and Buffet Management (3) |
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Credit Hours: 49 |
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Total Credit Hours:
64 |
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*Refer to General Education Requirements |
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*Refer to A.S. degree General Education Requirements. |
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You have two options in this program: the
associate in science (A.S.) degree, which can prepare you for employment
or transfer to a state university, and the associate in applied science
(A.A.S.) degree, which is intended primarily for students who want immediate
employment after graduation. If you choose the A.S. degree you must take
MAC 1105, MGF 1106 or a higher level mathematics. The A.A.S. degree requires
MAT 1033 or higher. Please see an advisor to determine the option that is
best for you. |
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Total Tuition and Fees: |
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Estimated Tuition, Books and Materials
Fees: $4,500. |
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