Culinary Management (A.S.)
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.
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
Additional Costs/Fees: 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)
Degree:
Associate in Science (A.S.)
Credit Hours:
60 Credits
Online Program :
No
Program Code: 2259
Financial Aid Eligible :
Yes
culinary@fscj.edu
(904) 633-8128
Program Learning Outcomes
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
Hands-On Learning
Accreditation
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.
Student Success Rates
Student Graduation Rates
2016-17: 49%
2017-18: 56%
2018-19: 62%
Student Placement Rates
2016-17: 96%
2017-18: 82%
2018-19: 76%