Curriculum

Sample Roadmap

Terms Offered are subject to change. Please verify course availability at fscj.edu/schedules. Prior to enrolling in classes, please meet with an advisor for specific guidance about your individual academic degree plan.

All courses in this program must be completed with a grade of C or higher.

Term 1: Fall, Spring or Summer

FOS 1201 - Sanitation and Safety Management, Credit Hours: 3. Terms Offered: Fall, Spring, Summer.
General Education Mathematics course. Recommended course: MGF 1130 - Mathematical Thinking, Credit Hours: 3.
Note: Any General Education State Core course may be used to satisfy this requirement. Terms Offered: Fall, Spring, Summer.
General Education Communication State Core course, Credit Hours: 3–4. Terms Offered: Fall, Spring, Summer.
HFT 1000 - Introduction to Hospitality Management, Credit Hours: 3. Terms Offered: Fall, Spring, Summer.

Note: Students must pass their ServSafe Managers exam with a passing score of 70% or higher prior to enrolling in Term 2 courses.

Term 2: Spring or Fall

FSS 1202C - Food Production I, Credit Hours: 3. Terms Offered: Fall, Spring.
FSS 1250C - Dining Room Management, Credit Hours: 3. Terms Offered: Fall, Spring.
General Education Natural Sciences State Core course, Credit Hours: 3–4. Terms Offered: Fall, Spring, Summer.
HUN 1203 - Culinary Nutrition, Credit Hours: 2. Terms Offered: Fall, Spring, Summer.

Term 3: Summer or Spring

FSS 1221 - Food Production II, Credit Hours: 3. Terms Offered: Spring, Summer.
FSS 1063 - Baking, Credit Hours: 3. Terms Offered: Spring, Summer.

Term 4: Fall

FSS 1242 - International Foods, Credit Hours: 3. Terms Offered: Fall.
FSS 1248 - Garde-Manger, Credit Hours: 3. Terms Offered: Fall.
General Education Social and Behavioral Sciences: Civic Literacy course, Credit Hours: 3. Terms Offered: Fall, Spring, Summer.
FSS 2300 - Supervision and Personnel Management, Credit Hours: 3. Terms Offered: Fall, Spring, Summer.

Term 5: Spring

FSS 1240 - American Regional Foods, Credit Hours: 3. Terms Offered: Spring.
FSS 2251 - Food and Beverage Management, Credit Hours: 3. Terms Offered: Fall, Spring, Summer.
FSS 2942 - Culinary Management Internship I, Credit Hours: 3. Terms Offered: Fall, Spring, Summer.
General Education Humanities State Core course, Credit Hours: 3. Terms Offered: Fall, Spring, Summer.

Term 6: Summer or Spring

FSS 2284 - Catering and Buffet Management, Credit Hours: 3. Terms Offered: Fall, Summer.
FSS 2382C - Culinary Arts Capstone, Credit Hours: 1. Terms Offered: Fall, Spring, Summer.
FSS 2943 - Culinary Management Internship II, Credit Hours: 3. Terms Offered: Fall, Spring, Summer.

Culinary Management (A.S.) (2259)

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Overview

Curriculum

Additional Requirements

Career

Educational Pathways

Total Credit Hours