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

Accreditation

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.

 

Program Code: 2259

64 Credits

School of Business, Professional Studies and Public Safety
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)

Financial Aid Eligibility

Financial aid is available, if qualified.

Phone

(904) 646-2300

Catalog

View current catalog year program information.

Program Fact Sheet
Academic Degree Plan
Alternative ways to earn credit

You may be eligible to receive credit toward this degree through Prior Learning Assessment. Examples include industry certifications, certain PSAV programs, credit by examination, or creating a portfolio of learning experiences. For more information, contact an academic advisor or learn more about Accelerated College.

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Degree Options

This program is intended primarily for students who desire to complete an A.S. degree and become employed. Students who decide to pursue university transfer study must meet certain course and test requirements. For details refer to the University Transfer Guide.

Career Opportunities

Chefs and head cooks oversee the daily food preparation at restaurants and other places where food is served. They direct kitchen staff and handle any food-related concerns (Bureau of Labor Statistics).

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