Associate in Science/Associate in Applied Science

Culinary Management (2259)

The 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.

Graduates will have working knowledge of the 12 rudiments of cooking; will be proficient in culinary prep work; prepare marinades, soups and sauces; the ability to do banquet set-up and breakdown; kitchen set-up, breakdown and clean-up; monitor current production and inventory; as well as some supervisory responsibilities.

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 for more information.

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.

Expected Job Growth: The National Restaurant Association predicts 4.4% growth, equal to 4% of the GDP.

Starting Salary: $18,000 — $25,000


Certification and Licensing
Upon completion of the program, graduates will be eligible for certification through the American Culinary Federation (ACF) and for the National Restaurant Association’s ServSafe Manager certification exam.


Accreditation
This program is accredited by the Commission on Accreditation for Hospitality Management (CAHM), 203 Morris Street, PO Box 400, Oxford MD 21654 (410.226.5527).

Application Procedure
Prospective students must take the College Placement Test and be advised by a college counselor for general academic and financial direction. They must also be advised by the culinary management program manager immediately upon enrolling at Florida Community College and before the first semester classes are selected to ensure proper course sequence. 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.

 

Curriculum

General Education Courses
*Mathematics (3)
ENC 1101 English Composition I (3)
*Humanities (3)
*Social and Behavioral Science (3)
SPC 2600 Fundamentals of Speech Communication (3)

Credit hours: 15

Professional Courses
FSS 1202 Food Production I (3)
FOS 1201 Sanitation and Safety Management (3)
FSS 1250 Dining Room Management (3)
FSS 1221 Food Production II (3)
FSS 1246 Baking (3)
HFT 1000 Introduction to Hospitality Management (3)
FSS 1100 Menu and Marketing Management (3)
SLS 1931 Selected Topics in Student Life Skills (1)
or FSS 1200 Culinary Terminology and Procedures
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)

Credit hours: 49

Total Credit Hours: 64

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

Notes
Students enrolled in 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 dining room uniforms. 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 insurance coverage while on their premises.

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.

Cost
Estimated tuition is $3,900 (for Florida residents, as of 7/04). Estimated cost of books, materials and fees is $1,000.