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.
Top national chains call us every semester looking for
talent. Culinary Management students have 600 internship hours, and are usually paid to learn.
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.
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.
This program turns passion into paychecks. Entry-level
salaries are $30,000 or more, and careers rise to $100,000 and higher.
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.
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.
Estimated tuition is $4,250 (for Florida residents, as of 7/06).
Contact the program manager for additional costs (textbooks, fees, materials).
| General Education Courses |
| |
*Mathematics |
3 |
| ENC 1101 |
English Composition I |
3 |
| |
*Humanities |
3 |
| |
*Social and Behavioral Sciences |
3 |
| SPC 2600 |
Fundamentals of Public Speaking |
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 1063 |
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.
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.
