Curriculum

This sample roadmap shows one possible pathway to program completion and may not be appropriate for all students.

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 plan.

Professional Courses

FOS 1201 - Sanitation and Safety Management, Credit Hours: 3. Terms Offered: Fall, Spring, Summer.
HFT 1000 - Introduction to Hospitality Management, Credit Hours: 3. Terms Offered: Fall, Spring, Summer.
FSS 2300 - Supervision and Personnel Management, Credit Hours: 3. Terms Offered: Fall, Spring, Summer.
FSS 1250C - Dining Room Management, Credit Hours: 3. Terms Offered: Fall, Spring.
FSS 1202C - Food Production I, Credit Hours: 3. Terms Offered: Fall, Spring.
HUN 1203 - Culinary Nutrition, Credit Hours: 2. Terms Offered: Fall, Spring, Summer.
FSS 1221 - Food Production II, Credit Hours: 3. Terms Offered: Spring, Summer.
FSS 2251 - Food and Beverage Management, Credit Hours: 3. Terms Offered: Fall, Spring, Summer.
FSS 1063 - Baking, Credit Hours: 3. Terms Offered: Spring, Summer.
FSS 2942 - Culinary Management Internship I, Credit Hours: 3. Terms Offered: Fall, Spring, Summer.
FSS 1242 - International Foods, Credit Hours: 3. Terms Offered: Fall.
FSS 1248 - Garde-Manger, Credit Hours: 3. Terms Offered: Fall.

Culinary Arts (T.C.) (6051)

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Overview

Curriculum

Additional Requirements

Career

Educational Pathways

Total Credit Hours

Program Length