Culinary Management

Associate in Science

Culinary Arts & Hospitality

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

Are you interested in learning how to become a chef? The Associate in Science (A.S.) in Culinary Management degree is a limited access program designed to provide students with culinary schooling, that prepares students for employment in production line and supervisory positions in the culinary arts industry. Employment opportunities after graduation include 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 for 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 culinary internships in local restaurant and hotel kitchens.

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


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

2015-16:  42%

2016-17:  49%

2017-18:  56%

Student Placement Rates

2015-16:  94%

2016-17:  96%

2017-18:  82%

Chef Harrold Culinary Internship Introduction from FSCJMarketing on Vimeo.

Christian Guzman_Spain from FSCJMarketing on Vimeo.

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Connie Pecoraro_BerryGoodFarms from FSCJMarketing on Vimeo.


Program Information

Program Code:  2259

60 Credits

Financial Information

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

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)

Program Fact Sheet  

Academic Degree Plan  

Contact Information

Phone: (904) 633-8129

*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