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Culinary Management Associate in Science (CHEF-AS)

The Associate in Science degree in Culinary Management provides students with a broad foundation in all areas of culinary arts and prepares students to seek employment in various culinary fields. Each student is strongly encouraged to consult an advisor or counselor prior to course registration.

The Associate in Science degree in Culinary Management includes College Credit Certificate in:

Culinary Arts

Program Contact:

Mike Listau

Department Head, Applied Technology and Professional Services

(850) 484-2586

mlistau@pensacolastate.edu

Degree Requirements

Term 1 (14 cc)

ENC 1101CEnglish Composition I

3 cc
HFT 2212Food Service Sanitation and Safety

2 cc
FSS 1063CProfessional Baking

3 cc
FSS 1220CCulinary Techniques

3 cc
MAC 1105College Algebra

3 cc

Term 2 (12 cc)

FSS 2242LInternational/Regional Cuisine

3 cc
See Choices Humanities (General Education Core Course)

3 cc
FSS 2247CAdvanced Baking

3 cc
HFT 2841CDining Room Management American Service

3 cc

Term 3 (12 cc)

FSS 2284CCatering, Banquet, and Event Management

3 cc
HFT 1860Bar and Beverage Management

3 cc
HFT 2211Hospitality Resource Management

3 cc
FSS 2248CGarde Manger

3 cc

Term 4 (12 cc)

FSS 1222LCulinary Production

3 cc
HFT 2451Cost Control and Purchasing

3 cc
See Choices Social Sciences (General Education Core Course)

3 cc
HFT 2840CDining Room Management French Service

3 cc

Term 5 (10 cc)

FSS 2224LClassical Cuisine

3 cc
HFT 1000Introduction to the Hospitality Industry

3 cc
HUN 1201Elements of Nutrition

3 cc
FSS 2382LCulinary Management Practical Exam

1 cc

Total Credit Hours: 60

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