2259 - Culinary Management (A.S.)

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 higher must be achieved in all professional coursework.

This program is accredited by the American Culinary Federation Education Foundation (ACFEF) and graduates will be Certified as ServSafe Managers by the National Restaurant Association. Graduates will be eligible to take the National Restaurant Association’s ServSafe Culinary exam.

Prospective students must be advised by the Instructional Program Manager 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 course with a grade of C or higher 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.

(904) 633-8129 or peter.sukalo@fscj.edu.

• National Restaurant Association