Culinary Management (A.S.)

The A.S. in Culinary Management degree program will educate, train and develop students for career-oriented positions as cooks and managers in the dynamic food service and hospitality industries.

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Program Overview

Mission:

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.

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.

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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

Program Roadmap

AS Culinary Management

Quick Facts

Program Code:
2259
Program Access:
Limited Access Program
Degree:
Culinary Management (A.S.)
Total Credits:
60 Credits
Online Program:
Financial Aid Eligible:
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)
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Outcomes

Upon completion, graduates will:

Apply employability skills appropriate to the food service industry
Apply principles and techniques of sanitation, personal hygiene, and professional attire to the culinary environment
Explain the leadership skills necessary for supervision in the culinary industry
Apply cooking techniques in accordance with specific food types
Analyze food costs and implement effective controls to enhance profitability in a food service operation