Associate in Science
The mission of the Culinary Management program is to educate, train, and develop students for career-oriented positions as cooks and managers in the dynamic foodservice and hospitality industries. The College successfully recruits, retains, and graduates students who progress through curricular cohorts. Program requirements are rooted in competencies developed by the American Culinary Federation Education Foundation (ACFEF) and the Accrediting Commission for Programs in Hospitality Administration (ACPHA), and emphasize a practical, hands-on application approach to understanding the foundations of culinary arts and hospitality management.
This A.S. degree program in Culinary Management 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, and retail restaurant experience in the College-operated food facilities, and internships in local restaurant and hotel kitchens.
Students enrolled in food production courses are required to purchase the College approved knife set, chef's uniform, and solid black non-skid shoes.
A minimum grade of "C" or better must be achieved in all professional coursework.
Two technical certificates, Culinary Arts (6051) (T.C.) and Guests Services Specialist (6052) (T.C.) , are included as options within this degree program. Students may pursue the A.S. degree and earn technical certificates while completing the requirements for the degree, or pursue the certificates to develop or upgrade their skills. Contact an advisor to determine the career education path that is best for you.
Please note that by being enrolled in Culinary Management (2259) (A.S.) you may automatically meet the requirements for one of the aforementioned technical certificates. If you meet the requirements for the technical certificate, as a result of being enrolled in Culinary Management (2259) (A.S.) , you may automatically be awarded the technical certificate upon meeting its requirements as well. If you choose to opt out of this automatic awarding of a technical certificate please contact an advisor to do so.
Culinary Management students are required to complete 600 internship hours before earning their degree. Internship sites may include hotels, resorts, restaurants, theme parks, cruise lines, and catering operations.
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.
The culinary and hospitality fields are consistently one of the hottest, fastest-growing industries, especially in Florida. Many employers in today's market are expressing a preference for education over experience.
Upon completion of coursework, Florida State College at Jacksonville does not guarantee employment or salary in a given field of study. Any jobs or salaries mentioned are given as examples of potential employment not a representation of guaranteed income. Graduates may need to seek employment outside the local area.
This program is accredited by the American Culinary Federation Education Foundation (ACFEF) and graduates are eligible for the National Restaurant Association's ServSafe Manager certification exam and ServSafe Culinary exam.
Prospective students must be advised by the Instructional Program Manager, Bob Mark, immediately upon enrolling at Florida State College at Jacksonville and before the first semester classes are selected, to ensure proper course sequence. Students are enrolled in cohorts. Students must complete FOS 1201 with a grade of "C" or better during their first term coursework unless they have completed this course prior to program admission. Students will also be advised by a counselor for general academic and financial direction. This program is offered at Downtown Campus during the day and evening.
Need More Information? Contact:
Bob Mark, Downtown Campus, (904) 633-8129 or firstname.lastname@example.org
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