Associate in Science/Associate in Applied Science

Culinary Management (2259)

The Culinary Management program prepares you for a serious career as a station chef, sous chef, second, first, or lead cook, and for supervisory positions. You’ll learn to prepare traditional and exotic foods from around the world. You’ll become proficient in culinary prep work. Marinades, soups and sauces. Set-ups, breakdown, clean-up, monitoring production and inventory, and kitchen and line supervision.

Imagine the advantage. Florida Community College owns the five-star Mallard Room. First-year Culinary Management students work the front of the house, set formal tables, wait tables, pour, serve and clear. You’ll master the art of reservations, seating and dining room management. Second-year students prepare a different international or regional menu every week.

A culinary/dietetics option is available for students desiring multi-disciplinary training. The Culinary Management program is also offered at Naval Air Station Jacksonville and Naval Station Mayport to navy mess specialists. For more program information at the naval bases, call 904.766.6652.

Internships. Top national chains call us every semester looking for talent. Culinary Management students have 600 internship hours, and are usually paid to learn.

Career Opportunities. Kitchens and dining rooms are the new theatre, and chefs and managers the stars. The National Restaurant Association says Americans spend $4.4 billion a year dining out, and the U.S. Department of Labor predicts the industry will add nearly 2 million jobs over the next decade.

Rapid Placement. Our graduates are quickly employed at the Ritz-Carlton and Amelia Island Plantation, and gourmet events for the Super Bowl and PGA Tour. They are at the Hyatt and Omni hotels, the Ponte Vedra Inn, PF Chang’s, Cheesecake Factory, Roy’s and Chardonnay’s Catering. They assist in the management of concessions at Alltel Stadium, Times-Union Center and other major venues through Levy Restaurants.

Annual Salaries. This program turns passion into paychecks. Entry-level salaries are $30,000 or more, and careers rise to $100,000 and higher.

Certification and Articulation. This program is accredited by the Commission on Accreditation for Hospitality Management (CAHM). Graduates are eligible for certification through the American Culinary Federation (ACF) and for the National Restaurant Association’s ServSafe Manager certification exam. This A.S. degree articulates into a four-year program at Florida International University. See more information on articulation.

Application Procedure. This program is offered at North Campus during the day and evening. 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.

Cost. Estimated tuition is $4,050 (for Florida residents, as of 7/05). Contact the program manager for additional costs (textbooks, fees, materials).

Culinary Management (2259)
Curriculum

General Education Courses
	*Mathematics	3
ENC 1101	English Composition I	3
	*Humanities	3
	*Social and Behavioral Sciences	3
SPC 2600	Fundamentals of Speech Communications	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.