Culinary Management

Associate in Science


Menu and marketing management, food production, nutrition and hospitality management

About Culinary Management (A.S.)


The Associate in Science (A.S.) in Culinary Management degree program's mission is to educate, train and develop students for employment in production line and supervisory positions in the culinary arts industry.

About the program:

This program's competencies are developed in students through theory and experimental learning via laboratory and retail restaurant experience in the College-operated food facilities and via culinary internships in local restaurant and hotel kitchens.

Upon completion, graduates will have:

  • An increased understanding of and appreciation for the history, current operation and future trends of the culinary arts industry through class participation in the culinary lab and lectures
  • Developed leadership skills, including problem-solving, critical-thinking, communication, decision-making and technical skills as measured by program assessments, including individual and group projects
  • Displayed awareness of budgeting, sales forecasting, and marketing functions, as they relate to culinary management through class projects
  • Presentation and project management skills through participation in written, oral and team projects focused on food and beverage operations
  • Earned a ServSafe Manager certification
  • Successfully completed two 300-hour hospitality industry internship programs where they gain college credit and valuable, profitable work experience
  • An understanding of the diversity of the culinary management internship programs where they gain college credit and valuable, profitable work experience 

The culinary management degree requirements are based on competencies developed by the American Culinary Federation Education Foundation (ACFEF) and the Accrediting Commission for Programs in Hospitality Administration (ACPHA) and exceed required standards of educational quality. ACFEF and ACPHA accreditation emphasizes a practical, hands-on application approach to understanding the foundations of culinary arts and hospitality management.

Cafe Frisch

The following scholarships are available for students. Please visit the Scholarships page for more information and to apply.

  • Noody Lewis Endowed Scholarship
  • Claude Collins Hospitality Scholarship
  • William & Dorothy Strickland Culinary Endowed Scholarship
  • The School of Culinary Arts Scholarship


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.

Student Graduation Rates

2016-17:  49%

2017-18:  56%

2018-19: 62%

Student Placement Rates

2016-17:  96%

2017-18:  82%

2018-19: 76%

Chef Harrold Culinary Internship Introduction from FSCJMarketing on Vimeo.

Christian Guzman_Spain from FSCJMarketing on Vimeo.

David Zorn_Sweden from FSCJMarketing on Vimeo.

Milinda Gregory_Alaska from FSCJMarketing on Vimeo.

Dean Miller_ClaraWhite from FSCJMarketing on Vimeo.

Connie Pecoraro_BerryGoodFarms from FSCJMarketing on Vimeo.

Program Requirements

Outcomes and Career Outlook

This academic program prepares you for the following careers.

Resources and Documents

If the program has documents they will appear here.

Fact Sheet


QLess Connect

Program Information

Program Code:  2259

Academic Roadmaps

Financial Information

Tuition and Fees: Approximately $6,293*
 Financial aid is available, if qualified.
Tuition and Fees
Tuition Payment Plans

Additional Costs

Must also purchase a knife set, approved chef's uniform, black non-skid shoes and textbooks prior to enrolling in any food production class. Students enrolled in dining room courses will be required to purchase dining room uniforms. Lab Fee (appr. $150)

Credit for Prior Learning

Credit for prior learning is available for this program.
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Contact Information

Phone: (904) 633-8128

*Tuition reflects Florida resident rates and are subject to change. Certain classes that require labs may have additional fees for lab supplies. Additional fees are published in the class schedule