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
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)

Program Contact

Catalog

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