A.S. Culinary Management

This program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in the Hospitality and Tourism career cluster; provides technical skill proficiency, and includes competency-based applied learning that contributes to the academic knowledge, higher-order reasoning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills, and knowledge of all aspects of the Hospitality and Tourism career cluster.

This program focuses on broad, transferable skills and stresses understanding and demonstration of the following elements of the culinary industry: planning, management, finance, technical and product skills, underlying principles of technology, labor issues and sanitation and safety issues.

General Education Requirements – 15 credit hours

  • ENC 1101 English Composition (3)
  • MAC 1105 College Algebra (3) OR MGF 1106 Math for Liberal Arts I (3) OR STA 2023 Introduction to Probabilities & Statistics I (3)
  • SLS 1101 Preparing for Student Success (3)
  • Humanities/Fine Arts:MUL 1010 or HUM 1020 or PHI 2010 or ARH 1000 (3)
  • Social/Behavioral Science:AMH 2020 or ECO 2013 or POS 1041 or PSY 150 or SYG 1000 (3)

Core Requirements – 39 total credit hours

  • FOS 2201 Food Service Sanitation & Safety (3)
  • FSS 2251 Food & Beverage Management (3)
  • HFT 1002 Introduction to Hospitality & Tourism (3)
  • GEB 1100 Introduction to Business (3)
  • FSS 1203C Quantity Food Production I (3)
  • FSS 1246C, Baking & Pastries I (3)
  • FSS 2247C Baking & Pastries II (3)
  • FSS 1240C Classical Cuisine (3)
  • FSS 2204C Quantity Food Production II (4)
  • FSS 2248C Garde Manger (4)
  • FSS 2500, Food & Beverage Cost Control (3)
  • FSS 2941C Internship in Culinary Management (1)
  • FSS 2241C International & Regional Foods (3)
  • FSS 2243C Quantity Food Production III (4)
  • FSS 2284C, Catering & Banquet Management (1)
  • FSS 2950L Culinary Competition (3)
  • HUN 1004 Healthy Cuisine/Nutrition (3)

Career opportunities:

Culinary Manager,  Food & Beverage Manager, Kitchen Supervisor/Manager, Catering Event Manager, Executive Chef, Sous Chef, Steward, Lead Cook, or Prep Cook

 

Certificates:

Culinary Management certificates will provide you with specialized skill sets for entry-level employment.  All certificate coursework can apply to the AS: Culinary Management.

Chef’s Apprentice (12 credits)
Culinary Arts Management  (18 credits)
Culinary Arts (33 credits)

The courses listed above are only a guide.  Following these tracks does not guarantee admission into a university.  Course requirements may change each year. Some courses are offered night/online only every other year. You are responsible and encouraged to work closely with your advisor. For more information, contact the Office of Advising Services at 305-809-3196 or Chef Jorge Sanchez, (305) 809-3288 or jorge.sanchez1@fkcc.edu